Mahi-Mahi Fish Tacos
Flaky, seasoned mahi-mahi tucked into warm corn tortillas with a crunchy slaw and a zesty chipotle cream sauce. A taste of California sunshine, this fresh and vibrant meal is perfect for a quick weeknight dinner.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Crunchy Slaw
- b.In a medium bowl, combine the shredded green cabbage, red cabbage, chopped cilantro, and thinly sliced red onion.
- c.Drizzle with 2 tablespoons of fresh lime juice and sprinkle with 1/4 teaspoon of salt.
- d.Toss everything together until well combined. Set aside for at least 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- 2
Step 2
- a.Make the Chipotle Crema
- b.In a small bowl or food processor, combine the sour cream, minced chipotle peppers, adobo sauce, and the remaining 1 tablespoon of lime juice.
- c.Season with 1/4 teaspoon of salt. Whisk or blend until the sauce is smooth and creamy.
- d.Taste and adjust seasoning if needed. Set aside. This can be made up to 2 days in advance and stored in the refrigerator.
- 3
Step 3
- a.Season and Cook the Mahi-Mahi
- b.Thoroughly pat the mahi-mahi fillets dry with paper towels. This is key for a good sear.
- c.In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, the remaining 1/2 teaspoon of salt, and black pepper.
- d.Rub this spice mixture evenly over all sides of the fish fillets.
- e.Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
- f.Carefully place the seasoned fillets in the hot pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- g.Transfer the cooked fish to a plate and let it rest for 2-3 minutes before gently flaking it into bite-sized pieces.
- 4
Step 4
- a.Warm the Tortillas
- b.While the fish rests, warm the corn tortillas. You can do this by heating them one at a time in a dry skillet for 30-45 seconds per side until soft and lightly toasted.
- c.Alternatively, for a slight char, carefully warm them directly over a low gas flame for a few seconds per side using tongs.
- d.Keep the warmed tortillas wrapped in a clean kitchen towel to stay warm and pliable.
- 5
Step 5
- a.Assemble and Serve
- b.Lay out the warm tortillas on a clean surface.
- c.Divide the flaked mahi-mahi evenly among the tortillas.
- d.Top each with a generous spoonful of the crunchy slaw.
- e.Drizzle with the chipotle crema and garnish with a few slices of fresh avocado.
- f.Serve immediately with extra lime wedges on the side for squeezing.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, ensure your pan is hot before adding the fish and don't move the fillets around too much while they cook.
- 2Don't overcook the mahi-mahi. It should be just opaque in the center and flake easily. Overcooked fish will be dry.
- 3The slaw and crema can be prepared a day in advance and stored in separate airtight containers in the refrigerator, making assembly quick and easy.
- 4Adjust the spice level by using more or fewer chipotle peppers and adobo sauce in the crema.
- 5Warming the corn tortillas is essential to prevent them from cracking when you fold them.
Adapt it for your goals.
Fish Substitution
This recipe works wonderfully with other firm white fish like cod, halibut, or tilapia. You can also use shrimp.
Tropical SlawTropical Slaw
For a sweeter, tropical twist, add 1/2 cup of finely diced mango or pineapple to the cabbage slaw.
Milder SauceMilder Sauce
If you prefer less heat, make an avocado-lime crema instead. Blend 1/2 cup sour cream, 1/2 avocado, 2 tablespoons lime juice, and a pinch of salt until smooth.
Grilling MethodGrilling Method
Instead of pan-searing, grill the mahi-mahi on a preheated, oiled grill for 3-4 minutes per side for a delicious smoky flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Mahi-mahi is packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Rich in Omega-3 Fatty Acids
This fish is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Boosts Vitamin and Fiber Intake
The cabbage slaw, avocado, and cilantro provide a significant amount of dietary fiber, Vitamin C, and Vitamin K, which support digestive health, boost the immune system, and contribute to overall wellness.
Frequently asked questions
Each serving of two tacos contains approximately 450-550 calories, depending on the exact size of the fillets and the amount of crema and avocado used.