Ingredients

• 1 tablespoon chili powder
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 3 tablespoons olive oil
• 4 , 5 ounce
• 8 small flour tortillas
• 1 medium lime , cut into wedges

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2. 2 Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
3. 3 Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
4. 4 Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
5. 5 While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
6. 6 Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
7. 7 Char tortillas over a gas flame.
8. 8 Remove fish from the oven and flake it with a fork.
9. 9 Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Nutrition per serving