Mahi Mahi Fish Tacos

Why You’ll Love This Recipe

This Mahi Mahi fish taco recipe is easy to make and packed with flavor. The grilled fish is seasoned to perfection, while the slaw adds a refreshing crunch and the creamy sauce offers a flavorful kick. The recipe is versatile, allowing you to adjust the spice level to your liking. With fresh ingredients and a balance of smoky, spicy, and tangy flavors, these tacos are sure to become a family favorite.

Ingredients

For the Mahi Mahi:

• 1 ½ pounds (675 g) Mahi Mahi fillets, 4 pieces, each 2-inch thick

• 1 tablespoon (15 ml) olive oil

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 8-10 small white corn tortillas or flour tortillas

For the Sauce:

• ½ cup (125 g) sour cream

• ¼ cup (63 g) mayonnaise

• 2 tablespoons (30 ml) lime juice

• 1 small garlic clove, minced

• 1 chipotle pepper from a can of chipotles in adobo sauce, chopped finely

• ½ teaspoon kosher salt

For the Slaw:

• 8 ounces (225 g) slaw mix

• ¼ cup fresh cilantro, chopped

• 1 small jalapeno, deseeded and finely chopped

• 1 avocado, peeled and diced

• ⅓ cup (85 g) mayonnaise

• 1 small garlic clove, minced

• 2 tablespoons (30 ml) lime juice

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Mahi Mahi: In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, dried oregano, salt, and pepper. Coat the Mahi Mahi fillets evenly with the marinade and let them sit for 15-20 minutes.

2. Prepare the Sauce: In a small bowl, mix sour cream, mayonnaise, lime juice, minced garlic, chipotle pepper, and salt until smooth. Set the sauce aside.

3. Make the Slaw: In a large bowl, combine slaw mix, cilantro, jalapeno, diced avocado, mayonnaise, minced garlic, and lime juice. Season with salt and pepper to taste. Toss well with kitchen tongs and set aside.

4. Grill the Mahi Mahi: Heat a grill pan over medium-high heat. Grill the marinated Mahi Mahi fillets for 3-4 minutes on each side, or until cooked through with grill marks. Once done, let the fish cool slightly and then break it into smaller pieces.

5. Assemble the Tacos: Warm the tortillas on the grill for about 30 seconds on each side or until slightly charred and flexible. Place a scoop of the grilled Mahi Mahi on each tortilla. Top with the slaw and drizzle with the prepared sauce. Serve with lime wedges on the side for extra zest if desired.

Servings and Timing

• Servings: 4 servings

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Spicy Tacos: Increase the amount of chipotle pepper in the sauce or add extra jalapenos to the slaw for a stronger heat.

• Grilled Vegetables: Add grilled bell peppers, onions, or corn to the tacos for an added layer of flavor and texture.

• Crispy Fish Tacos: For a crispy variation, you can bread the Mahi Mahi fillets before frying instead of grilling them.

• Lettuce Wraps: For a lighter option, serve the fish and slaw in large lettuce leaves instead of tortillas.

Storage/Reheating

• Storage: Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days.

• Reheating: To reheat, warm the Mahi Mahi fillets in a skillet over medium heat for a few minutes until heated through. You can also warm the tortillas on the grill or in a skillet before serving.

FAQs

How do I know when Mahi Mahi is cooked?

Mahi Mahi is cooked when it flakes easily with a fork and is opaque throughout. You can check the doneness by gently pulling apart a piece with a fork.

Can I use other fish for this recipe?

Yes, you can substitute Mahi Mahi with other firm white fish like halibut, tilapia, or swordfish. Just adjust the cooking time based on the thickness of the fillets.

How can I make these tacos spicier?

To add more spice, increase the amount of chipotle pepper in the sauce or add extra jalapenos to the slaw. You can also drizzle some hot sauce over the tacos before serving.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 24 hours in advance. Store it in the refrigerator until ready to use.

What if I don't have a grill pan?

If you don’t have a grill pan, you can use a regular skillet or a cast-iron pan to cook the fish. Just ensure the fish is seared well on both sides.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer. Corn tortillas provide a more authentic flavor and texture, but flour tortillas work just as well.

How do I store leftover tacos?

Store the cooked fish and slaw separately in airtight containers in the refrigerator for up to 2 days. However, it’s best to eat the tacos fresh.

Can I freeze Mahi Mahi tacos?

It's not recommended to freeze the assembled tacos, as the tortillas and slaw may not hold up well after thawing. However, you can freeze the cooked Mahi Mahi fillets and thaw them later to make fresh tacos.

How can I make these tacos gluten-free?

To make these tacos gluten-free, simply use corn tortillas instead of flour tortillas. Ensure that the sauces and slaw ingredients are also gluten-free.

Can I use pre-made slaw mix?

Yes, using a pre-made slaw mix is a time-saving option. Just add the other fresh ingredients like cilantro, avocado, and lime juice to enhance the flavor.

Conclusion

These Mahi Mahi fish tacos are a quick, flavorful, and healthy choice for any meal. The combination of smoky grilled fish, creamy slaw, and spicy sauce is sure to please everyone at your table. With easy-to-find ingredients and simple preparation, this recipe is perfect for a weeknight dinner or weekend gathering. Customize the spice levels to suit your taste, and enjoy a fresh and satisfying taco experience every time.

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Mahi Mahi Fish Tacos

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These easy and flavorful grilled Mahi Mahi tacos are the perfect meal for a casual yet delicious dinner. With perfectly grilled Mahi Mahi fillets, creamy and crunchy slaw, and a smoky, spicy sauce, these tacos bring together vibrant flavors that will leave everyone asking for more.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1 ½ pounds (675 g) Mahi Mahi fillets, 4 pieces, each 2-inch thick

1 tablespoon (15 ml) olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon ground black pepper

8-10 small white corn tortillas or flour tortillas

½ cup (125 g) sour cream

¼ cup (63 g) mayonnaise

2 tablespoons (30 ml) lime juice

1 small garlic clove, minced

1 chipotle pepper from a can of chipotles in adobo sauce, chopped finely

½ teaspoon kosher salt

8 ounces (225 g) slaw mix

¼ cup fresh cilantro, chopped

1 small jalapeno, deseeded and finely chopped

1 avocado, peeled and diced

⅓ cup (85 g) mayonnaise

1 small garlic clove, minced

2 tablespoons (30 ml) lime juice

Salt and pepper to taste

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Instructions

1. Marinate the Mahi Mahi: In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, dried oregano, salt, and pepper. Coat the Mahi Mahi fillets evenly with the marinade and let them sit for 15-20 minutes.
2. Prepare the Sauce: In a small bowl, mix sour cream, mayonnaise, lime juice, minced garlic, chipotle pepper, and salt until smooth. Set the sauce aside.
3. Make the Slaw: In a large bowl, combine slaw mix, cilantro, jalapeno, diced avocado, mayonnaise, minced garlic, and lime juice. Season with salt and pepper to taste. Toss well with kitchen tongs and set aside.
4. Grill the Mahi Mahi: Heat a grill pan over medium-high heat. Grill the marinated Mahi Mahi fillets for 3-4 minutes on each side, or until cooked through with grill marks. Once done, let the fish cool slightly and then break it into smaller pieces.
5. Assemble the Tacos: Warm the tortillas on the grill for about 30 seconds on each side or until slightly charred and flexible. Place a scoop of the grilled Mahi Mahi on each tortilla. Top with the slaw and drizzle with the prepared sauce. Serve with lime wedges on the side for extra zest if desired.

Notes

• Spicy Tacos: Increase the amount of chipotle pepper in the sauce or add extra jalapenos to the slaw for a stronger heat.
• Grilled Vegetables: Add grilled bell peppers, onions, or corn to the tacos for an added layer of flavor and texture.
• Crispy Fish Tacos: For a crispy variation, you can bread the Mahi Mahi fillets before frying instead of grilling them.
• Lettuce Wraps: For a lighter option, serve the fish and slaw in large lettuce leaves instead of tortillas.
• Storage: Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the Mahi Mahi in a skillet over medium heat.
• For a gluten-free option, use corn tortillas and check that all slaw ingredients are gluten-free.

Nutrition

• Serving Size: 1 taco
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg