Description
This Mahi Mahi Fish Taco recipe offers a vibrant and flavorful meal featuring tender mahi mahi fillets marinated in a zesty citrus blend, paired with a fresh strawberry pineapple slaw and creamy avocado crema, all wrapped in warm corn tortillas. Perfect for a quick and delicious dinner or entertaining guests.
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
- 1.5 teaspoons paprika
- 1.5 teaspoons chipotle chile powder
- 1.5 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon dried oregano
Tacos
- 6-8 6-inch corn tortillas warmed
- 1 recipe avocado crema
Strawberry Pineapple Slaw
- 2 cups thinly sliced green cabbage
- 1 pint strawberries hulled and chopped
- 1 cup diced pineapple
- 1 cup blueberries
- 0.5 cup diced red onion
- 1-2 jalapenos seeded, deveined, minced (use 1 for very mild heat)
- 0.5 cup loosely packed cilantro chopped
- 2 tablespoons lime juice
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
- Prepare Marinade: In a small bowl, 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 until evenly combined.
- Marinate Fish: Place mahi mahi fillets in a shallow dish in a single layer. Pour marinade over the fish and rub evenly over both sides. Let marinate at room temperature for no more than 30 minutes while preparing other components.
- Make Strawberry Pineapple Slaw: Combine thinly sliced green cabbage, hulled and chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper in a large bowl. Toss to combine and refrigerate until serving. Strain excess juice if needed before serving.
- Prepare Avocado Crema: Follow the separate avocado crema recipe for preparation. Set aside until ready to assemble tacos.
- Cook Mahi Mahi (Stovetop Method): Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat until hot. Carefully place fish in the skillet and cook for 3 to 4 minutes per side or until fish flakes easily and reaches desired doneness. Adjust time depending on thickness.
- Assemble Tacos: Remove fish from skillet and let rest for 5 minutes, then break into large pieces. Evenly distribute fish among warmed corn tortillas. Top with strawberry pineapple slaw and avocado crema. Garnish with extra lime wedges and hot sauce if desired.
Notes
- Use high-quality corn tortillas for best flavor and texture.
- Opt for fresh or properly thawed wild-caught mahi mahi fillets, preferably thick and skinless.
- Do not marinate fish for longer than 30 minutes to avoid a mushy texture from the lime juice acidity.
- Preheat oven or grill 15 minutes early to prevent over-marinating the fish.
- Use a nonstick skillet to retain marinade and achieve a nice crust.
- Ensure the pan and oil are sizzling hot before adding fish for optimal browning.
- Cook mahi mahi to 137 degrees F internally; avoid overcooking to keep it tender and juicy.
- Allow fish to rest 5 minutes after cooking to redistribute juices.
- Double the recipe for larger groups, using grill or oven methods for convenience.
- Experiment with toppings like pineapple salsa or mango salsa for variety.
- Warm corn tortillas before assembling to keep them soft and pliable, using stovetop, microwave, oven, or open flame methods as described.
- Store cooked fish in an airtight container refrigerated for up to four days; reheat gently using skillet, microwave, or oven to prevent drying out.
- Freeze cooked mahi mahi separately for 2-3 months; slaw and crema do not freeze well.
Nutrition
- Serving Size: 1 taco
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
