Description
This vibrant Mahi Mahi Fish Taco recipe features tender, marinated mahi mahi fillets grilled or pan-seared to perfection and topped with a refreshing strawberry pineapple slaw and creamy avocado crema. Perfect for a quick and flavorful meal, these tacos offer a delightful balance of smoky spices, sweet fruit, and tangy lime in every bite.
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
Tacos
- 6-8 6-inch corn tortillas warmed
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 teaspoon salt
- 1/4 teaspoon pepper
Avocado Crema
- Refer to the avocado crema recipe instructions as linked in the article
Instructions
- Prepare Marinade: Whisk all marinade ingredients (olive oil, lime juice, soy sauce, paprika, chipotle chile powder, brown sugar, cumin, garlic powder, onion powder, salt, and oregano) together in a small bowl. Place mahi mahi fillets in a shallow dish in a single layer and pour marinade over the fish, rubbing it evenly on both sides. Allow to marinate at room temperature for up to 30 minutes while you prepare other components.
- Make Strawberry Pineapple Slaw: In a large bowl, combine thinly sliced green cabbage, chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper. Toss well and refrigerate until ready to serve. Strain excess juice if needed before serving.
- Prepare Avocado Crema: Follow the instructions for avocado crema as described in the referenced recipe link for smooth, creamy topping.
- Cook Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until hot and shimmering. Gently add the marinated mahi mahi fillets and cook for about 3 to 4 minutes per side, depending on thickness, until the fish is cooked through and flakes easily with a fork.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high, clean and oil grates, then grill fish for about 3 minutes per side until done. For oven, preheat to 400 degrees F, place fish on a lined baking sheet sprayed with cooking spray, bake for 10 to 14 minutes until flaky, optionally broil for 1-2 minutes for extra finish.
- Assemble Tacos: Remove fish from heat and let rest for 5 minutes, then break into large pieces. Evenly divide the fish among warmed corn tortillas, then top with strawberry pineapple slaw and avocado crema. Garnish with additional lime wedges and hot sauce if desired. Serve immediately.
Notes
- Watch the “how to make” recipe video for visual guidance and tips.
- Use quality corn tortillas for the best texture and flavor.
- Choose fresh or defrosted wild-caught skinless mahi mahi, preferably thicker fillets.
- Do not marinate the fish for more than 30 minutes to prevent mushy texture from lime juice acidity.
- Preheat oven or grill 15 minutes before cooking to avoid over-marinating.
- Use a nonstick skillet and ensure oil is hot before adding fish to get a golden crust and avoid sticking.
- Do not overcook mahi mahi; cook to approximately 137 degrees F for optimal tenderness.
- Allow the fish to rest for 5 minutes before cutting to redistribute juices.
- For larger groups, double the recipe and use grill or oven methods to cook fish efficiently.
- Experiment with different toppings like pineapple or mango salsa for variety.
- Warm tortillas using an open flame, skillet, microwave, or oven to make them soft and pliable.
- Keep tortillas warm by covering them with a damp cloth after warming.
- Marinade and slaw ingredients can be prepped ahead; store separately to maintain freshness.
- Cooked mahi mahi can be stored in an airtight container in the fridge for up to 4 days; reheat gently in a nonstick skillet, microwave, or oven to prevent dryness.
- Fish can be frozen for 2 to 3 months but slaw and crema do not freeze well.
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 50 mg
