Description
This Mahi Mahi Fish Taco recipe combines perfectly marinated and cooked mahi mahi fillets with a vibrant strawberry pineapple slaw and creamy avocado crema, all served on warm 6-inch corn tortillas. Easy to prepare and bursting with fresh flavors, these tacos are perfect for a weeknight dinner or casual gathering.
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 fillets in a shallow dish in a single layer. Pour marinade over the 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: Combine cabbage, strawberries, pineapple, blueberries, red onion, jalapenos, cilantro, lime juice, salt, and pepper in a large bowl. Toss to mix and refrigerate until ready to serve. Strain excess juice if necessary.
- Cook the Mahi Mahi (Stovetop): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add fish gently and cook for 3-4 minutes per side, adjusting time based on thickness, until fish flakes easily.
- Warm Tortillas: Warm corn tortillas using your preferred method: skillet, microwave, oven, or open flame as described in the notes to make them soft and pliable.
- Assemble Tacos: Remove cooked fish from skillet and break into large pieces. Divide fish pieces evenly among warmed tortillas. Top each with strawberry pineapple slaw and a dollop of avocado crema. Garnish with lime wedges and hot sauce if desired.
Notes
- Watch the "how to make" video for step-by-step guidance.
- Use high-quality corn tortillas for best flavor and texture.
- Choose fresh or properly defrosted wild-caught mahi mahi fillets, preferably thick and skinless.
- Marinate fish for no longer than 30 minutes to prevent mushiness from lime juice acidity.
- Preheat your grill or oven 15 minutes before cooking to avoid over-marinating the fish.
- Use a nonstick skillet and ensure it is hot before adding fish for a golden crust.
- Do not overcook mahi mahi; aim for an internal temperature of 137 degrees F for tenderness.
- Let fish rest for 5 minutes after cooking to redistribute juices for maximum flavor.
- If cooking for a crowd, double the recipe and use grill or oven methods for convenience.
- Experiment with different toppings such as pineapple salsa or mango salsa for variety.
- Always add lime juice to brighten and enliven the flavors.
- Warm tortillas by open flame, skillet, microwave, or oven, and keep them warm by covering with a damp towel.
- Marinade components (without fish) can be made and stored up to 2 days ahead; slaw ingredients can be pre-chopped up to 24 hours in advance.
- Avocado crema keeps well in airtight container with plastic wrap on surface for up to 3 days in the fridge.
- Store cooked mahi mahi in airtight container refrigerated for 3-4 days; reheat gently using skillet, microwave, or oven as described.
- You can freeze cooked mahi mahi for 2-3 months but do not freeze the slaw or crema.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
