Description
This vibrant Mahi Mahi Fish Taco recipe combines tender, marinated mahi mahi fillets with a fresh strawberry pineapple slaw and creamy avocado crema, all wrapped in warm corn tortillas. Perfect for a quick and delicious meal, these tacos offer a delightful balance of smoky, sweet, tangy, and spicy flavors.
Ingredients
Scale
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 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
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
Instructions
- Prepare Marinade: Whisk all marinade ingredients together in a small bowl. Place mahi mahi fish in a shallow dish in a single layer and pour marinade over. Rub marinade evenly over each side of the fish. Let marinate at room temperature for NO MORE THAN 30 minutes while preparing slaw and crema.
- Make Strawberry Pineapple Slaw: Combine all slaw ingredients (cabbage, strawberries, pineapple, blueberries, red onion, jalapenos, cilantro, lime juice, salt, and pepper) in a large bowl. Toss well. Refrigerate until ready to serve. Strain excess juice before serving if needed.
- Prepare Avocado Crema: Follow the avocado crema recipe linked or included separately.
- Cook Mahi Mahi - Stovetop Method: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until hot and sizzling. Add fish gently. Cook about 3 to 4 minutes per side or until cooked through and fish flakes easily. Cooking time depends on fish thickness.
- Optional Cook Methods:
- Grill: Preheat grill to medium-high, clean and grease grates. Grill fish about 3 minutes per side until cooked through.
- Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and spray with cooking spray. Bake fish 10-14 minutes until flaky. Optional broil 1-2 minutes for extra roasted finish.
- Assemble Tacos: Remove fish from skillet and break into large chunks. Divide fish evenly between warmed tortillas. Top with strawberry pineapple slaw and avocado crema. Garnish with lime wedges and hot sauce if desired.
Notes
- Watch the linked video for step-by-step guidance.
- Use quality corn tortillas for better texture and flavor.
- Choose fresh or properly defrosted, wild-caught mahi mahi fillets, preferably thicker cuts without skin.
- Do not marinate mahi mahi longer than 30 minutes to avoid mushy texture.
- Preheat grill or oven 15 minutes before use to avoid over-marinating the fish.
- Use a non-stick skillet and ensure oil is sizzling hot before adding fish for a golden crust and to prevent sticking.
- Cook mahi mahi to about 137°F internal temperature to keep it tender and juicy; do not overcook.
- Allow cooked fish to rest for 5 minutes before breaking into chunks to retain juices.
- To serve a larger crowd, double the recipe and consider grilling or baking to cook fish efficiently.
- Experiment with different toppings like pineapple salsa or mango salsa for variation.
- Warm tortillas before assembling using open flame, skillet, microwave, or oven method to keep them soft and pliable.
- Keep warmed tortillas covered with a damp cloth to maintain warmth and softness until serving.
- Marinade can be made up to 2 days ahead in the refrigerator (without fish).
- Chop slaw ingredients in advance and store separately up to 24 hours; mix shortly before serving.
- Avocado crema can be stored in an airtight container for up to 3 days; press plastic wrap onto surface to minimize browning.
- Store cooked mahi mahi in airtight container in the refrigerator for 3-4 days; reheat gently in skillet, oven, or microwave to avoid drying out.
- The fish can be frozen after cooking for 2-3 months in an airtight container; slaw and crema do not freeze well.
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg
