Mahi Mahi Fish Taco Recipe
These Mahi Mahi Fish Tacos will make a fish lover even out of the toughest critic! The fish is dripping with smokey, tangy, spicy flavor from a 15-minute marinade, pan seared to perfection, wrapped in a warm corn tortilla then topped with refreshing sweet and tangy strawberry pineapple slaw and addictive silky avocado crema. The resulting mahi mahi fish tacos are layered with mesmerizing flavor after flavor and texture after texture that are sure to impress. These fish tacos are easy to prepare, healthy and the perfect addition to your easy weeknight dinner arsenal. Pair them with corn on the cob and grape salad and you have the perfect summer meal!
Servings 6 -8 tacos
Ingredients
Tacos
- 1.5 pounds mahi mahi fillets skinless
- 6-8 6-inch corn tortillas warmed
- 1 Recipe Avocado Crema
15 Minute Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 1/2 tsp EACH paprika, chipotle chile powder, brown sugar
- 1 tsp EACH ground cumin, garlic powder, onion powder, salt
- 1/2 teaspoon dried oregano
Strawberry Pineapple Slaw
- 2 cups thinly sliced green cabbage
- 1 pint strawberries hulled and chopped
- 1 cup diced pineapple
- 1 cup blueberries
- 1/2 cup diced red onion
- 1-2 jalapenos seeded, deveined, minced (1 for very mild)
- 1/2 cup loosely packed cilantro chopped
- 2 tablespoons lime juice
- 1/4 tsp EACH salt, pepper
Instructions
Marinade:
- Whisk all of the marinade ingredients together in a small bowl. Add fish to shallow dish in a single layer. Pour marinade over fish and rub the marinade evenly over each side of the fish. Marinate at room temperature while you prep the slaw and crema - NO MORE THAN 30 MINUTES.
Strawberry Pineapple Slaw:
- Add all of the ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve. You may need to strain excess juice before serving depending on how juicy your strawberries are.
Avocado Crema:
- Click on "avocado crema" in the recipe ingredients and follow instructions.
Stovetop Method:
- Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Once hot, gently add fish and cook for about 3 – 4 minutes per side or until cooked to desired doneness (cook time will vary based on thickness of fish).
Grill Method:
- Preheat grill to medium-high heat. Clean and grease grates.
- Once hot, gently add fish and cook for about 3 minutes per side (uncovered) or until cooked to desired doneness (cook time will vary based on thickness of fish).
Oven Method:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and spray with cooking spray.
- Transfer fish to prepared baking sheet without touching. Bake until cooked to desired doneness, about 10 – 14 minutes (fish is cooked when it flakes easily with a fork. Broil fish for an additional 1-2 minutes for an extra roasted finish.
Assemble:
- Remove fish from skillet and break into large pieces. Evenly divide fish between tortillas then top with slaw and crema. Garnish with additional lime and hot sauce if desired.
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!
Tips and Tricks
- Quality tortillas. Try and purchase QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail in the post.
- Use correct mahi mahi. Use fresh (or defrosted), wild caught mahi mahi that is skinless (or remove the skin yourself) that is on the thicker side.
- Don’t marinade mahi mahi longer than 30 minutes. The acidity of the lime juice can break down the fish and make it mushy.
- Preheat oven or grill early. If you’re using the oven or grill method, don’t wait until you have been marinating the fish for 30 minutes before you start to preheat or your fish will be over-marinated. Start preheating your appliance 15 minutes before you want to use it.
- Use a nonstick skillet. When fish is coated in a marinade, it is best to use a nonstick skillet as opposed to stainless steel or a cast iron skillet otherwise it will lose a lot of the marinade to the pan and stick.
- Use a hot pan. Don’t add your fish until the oil is sizzling hot or you won’t get that golden-brown crust.
- Don’t overcook mahi mahi. Mahi mahi is a lean fish so it should be cooked to around 137 degrees F. Don’t overcook or it won’t be as tender and juicy.
- Let fish rest. Just like other proteins it is important to let the mahi mahi rest for 5 minutes before cutting into chunks. While the fish cooks, the juices are forced away from the heat to the middle of the protein. The resting time allows for the redistribution and reabsorption of the juices throughout the breast.
- Serve a crowd. If you want to serve more people, I suggest doubling the recipe and using the grill or oven method to easily cook your fish at once.
- Different Toppings. See post for topping variations such as pineapple salsa and mango salsa.
- Lime juice to taste. Don’t forget the lime! The lime brightens and enlivens the flavors.
HOW TO WARM OR CHAR TORTILLAS
Before you begin piling your Breakfast Tacos with toppings, I HIGHLY recommend warming the tortillas first using any of the following methods:- Open Flame (gas stove or grill): add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
HOW TO KEEP TORTILLAS WARM
Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or kitchen towel.PREP AHEAD
- Marinade: whisk all the marinade ingredients together, cover and store in an airtight container in the refrigerator WITHOUT THE FISH for up to 2 days.
- Slaw: chop the slaw ingredient but keep them in separate airtight containers up to 24 hours ahead of time. You can combine them up to 60 minutes before making, but not too much earlier because we want the cabbage to stay nice and crunchy.
- Avocado crema: can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidization/browning that occurs when the surface of the dip/avocado come in contact with air.
HOW TO STORE AND REHEAT
- Storage: Cooked mahi mahi should be stored in an airtight container in the refrigerator. When properly stored, it is good for three to four days.
- Skillet: is the preferred warming method. Heat a drizzle of oil in a nonstick skillet over medium heat, add some butter if desired for extra richness. Add mahi mahi, cover and cook just until warmed through.
- Microwave: transfer mahi mahi to a microwave safe plate. Microwave for 60 seconds then at 20 second intervals as needed. Take care not to over-cook or it will become rubbery.
- Oven: Transfer mahi mahi to a large sheet of foil and drizzle with olive oil. Wrap up fish in the foil and transfer to a baking sheet. Reheat at 350 F degrees F for 10 minutes or just until warmed through.