Description
A vibrant and flavorful Mahi Mahi Fish Taco recipe featuring perfectly marinated and cooked mahi mahi fillets topped with a refreshing strawberry pineapple slaw and creamy avocado crema, all wrapped in warm corn tortillas. Ideal for a light and satisfying main course with a tropical twist.
Ingredients
Scale
Fish and Marinade
- 1.5 pounds mahi mahi fillets skinless
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chipotle chile powder
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
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 teaspoon salt
- 1/4 teaspoon pepper
Tacos and Finishing
- 6-8 6-inch corn tortillas warmed
- 1 Recipe Avocado Crema
Instructions
- Prepare Marinade: Whisk together olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and dried oregano in a small bowl until combined.
- Marinate Fish: Place mahi mahi fillets in a shallow dish in a single layer. Pour marinade over fish and rub evenly on both sides. Marinate at room temperature for no more than 30 minutes while preparing other components.
- Make Strawberry Pineapple Slaw: In a large bowl, combine thinly sliced cabbage, chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper. Toss well to combine. Refrigerate until serving. Drain excess juice if needed before serving.
- Prepare Avocado Crema: Follow the avocado crema recipe linked in the ingredients to prepare the creamy topping for the tacos.
- Cook Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until hot and shimmering. Add marinated mahi mahi gently to skillet and cook for 3 to 4 minutes per side or until fish flakes easily and is cooked through, adjusting time for thickness.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high, grease grates, and grill fish about 3 minutes per side. For oven, preheat to 400°F, place fish on a prepared baking sheet spaced apart, bake 10 to 14 minutes until flaky, and optionally broil for 1-2 minutes for a roasted finish.
- Assemble Tacos: Remove fish from skillet and let rest 5 minutes. Break into large chunks. Evenly distribute fish pieces between warmed tortillas. Top each with strawberry pineapple slaw and a generous dollop of avocado crema. Garnish with lime wedges and hot sauce if desired.
Notes
- Use high-quality corn tortillas for best taste and texture.
- Choose fresh or properly defrosted wild-caught mahi mahi that is skinless and thicker cut for optimal flavor and texture.
- Limit marinating time to 30 minutes to avoid mushy fish from lime juice acidity.
- Preheat grill or oven at least 15 minutes before cooking to prevent over-marinating.
- Use a nonstick skillet and ensure pan and oil are hot before adding fish to create a golden crust and prevent sticking.
- Avoid overcooking mahi mahi; cook to an internal temperature around 137°F for juicy, tender fish.
- Allow the cooked fish to rest for 5 minutes to redistribute juices before breaking into chunks.
- Double the recipe and use grill or oven method to serve larger groups easily.
- Try different toppings like pineapple salsa or mango salsa for variety.
- Warm tortillas before assembling using stove flame, skillet, microwave, or oven for best texture.
- Keep warmed tortillas soft and pliable by covering with a slightly damp cloth.
- Prepare marinade ahead and store refrigerated (without fish) for up to 2 days.
- Prep slaw ingredients separately up to 24 hours ahead; combine no more than 60 minutes before serving.
- Store avocado crema in an airtight container with plastic wrap pressed on surface to prevent browning; lasts up to 3 days refrigerated.
- Store cooked mahi mahi in airtight container for 3-4 days refrigerated.
- Reheat cooked fish in skillet with oil or butter, in microwave at short intervals, or wrapped in foil in oven at 350°F for 10 minutes.
- Freeze cooked mahi mahi (not slaw or crema) in airtight container or freezer bag for 2-3 months.
Nutrition
- Serving Size: 1 taco
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
