Fire up the grill about 30 minutes before you cook. For charcoal, you want a full chimney of lit coals spread into a two-zone setup - high direct heat on one side sitting around 450 to 500 degrees Fahrenheit, and an indirect zone on the other side in case you need it. For gas, preheat all burners to high for 10 to 15 minutes then dial back to medium-high to hold 450 degrees. A hot, clean grate is non-negotiable for fish - use your grill brush to scrub it clean, then oil the grates thoroughly with a folded paper towel soaked in vegetable oil held by your long tongs. Do this two or three times until the grates are slick and seasoned.

While the grill is heating up, make your chipotle crema and slaw. In a small bowl, whisk together the mayonnaise, sour cream, minced chipotle pepper, adobo sauce, 1 tablespoon of lime juice, and a pinch of salt. Taste it and adjust - it should be smoky, tangy, and have a gentle heat. Cover and refrigerate until serving. For the slaw, toss the shredded green and red cabbage with cilantro, the remaining 1 tablespoon of lime juice, honey, and a pinch of salt. Let it sit and soften slightly while the fish cooks.

Pat your mahi mahi fillets completely dry with paper towels - and do not skip this step. Moisture is the enemy of a good sear and beautiful grill marks. Any surface moisture will steam the fish instead of searing it, and you will lose that incredible crust. Once dry, brush both sides generously with olive oil so the rub has something to adhere to.

In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, cayenne, kosher salt, black pepper, and brown sugar. Stir it together until evenly blended. This is your mahi rub - it is simple but it punches way above its weight on the grill. Apply it evenly on all sides of each fillet, pressing gently so it adheres. You want a visible, even coat - this rub is going to form a light bark on the surface of the fish as it hits the hot grate.

Place the seasoned mahi mahi fillets directly over the hot zone of your grill. Do not move them for 3 to 4 minutes. This is where most people go wrong - they panic and try to move the fish too early, and it tears apart. The fish will naturally release from the grates when it has built up enough crust. Watch for the flesh to turn opaque about halfway up the side of the fillet, and you will see the edges start to flake slightly. That is your visual cue that it is ready to flip.

Using your fish spatula, carefully slide under each fillet and flip it in one confident, deliberate motion. Grill the second side for another 3 to 4 minutes. Now pull out your instant read thermometer and probe the thickest part of the fillet - you are looking for an internal temp of 137 degrees Fahrenheit. The USDA recommends 145 degrees for fish, but mahi mahi carries over a few degrees as it rests, and 137 off the grill lands you right in that perfect flaky-but-moist zone. Pull the fillets off the grill and let them rest on a clean plate for 2 minutes before breaking them up for the tacos.

While the fish is resting, warm your corn tortillas directly on the grill grates over the same direct heat zone for about 30 to 45 seconds per side. You want them to pick up a few light char spots and become pliable, not brittle. Stack them in a clean kitchen towel to keep them warm and steamy while you assemble.

Break the rested mahi mahi into large, rustic chunks - do not over-shred it. You want big, satisfying pieces of that fire-kissed fish in every bite. Build each taco with two warm corn tortillas (doubled up for structural integrity), a generous layer of chipotle slaw, a few chunks of grilled mahi mahi, sliced or smashed avocado, a drizzle of chipotle crema, pickled red onions if using, extra fresh cilantro, and a squeeze of fresh lime juice right before serving. Eat them immediately while the fish is still warm and the tortillas are soft.