Print

Mahi Mahi Fish Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: http://recipesbyjanet.com/mahi-mahi-fish-tacos/