Description
This vibrant Mahi Mahi Fish Taco recipe combines perfectly marinated, pan-seared fish with a fresh and fruity strawberry pineapple slaw and creamy avocado crema. Ready in just over half an hour, these tacos are a delightful and flavorful meal perfect for a quick 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 (use 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 the mahi mahi fillets in a shallow dish in a single layer, pour the marinade over the fish, and rub evenly on both sides. Marinate at room temperature for up to 30 minutes while preparing the slaw and crema.
- Make Strawberry Pineapple Slaw: Combine green cabbage, strawberries, pineapple, blueberries, red onion, jalapenos, cilantro, lime juice, salt, and pepper in a large bowl. Toss well to mix. Refrigerate until ready to serve, straining excess juice if necessary.
- Avocado Crema: Prepare avocado crema as per the separate recipe instructions.
- Cook Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot and the oil is sizzling, gently add the fish. Cook about 3 to 4 minutes per side, depending on thickness, until cooked through and flaky.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high heat, grease grates, and cook fish 3 minutes per side until done. For oven, preheat to 400 degrees F, line baking sheet with parchment or foil, spray with cooking spray, bake fish 10-14 minutes until flaky, optionally broil 1-2 minutes for roasted finish.
- Assemble Tacos: Remove fish from pan and break into large chunks. Divide the fish evenly among the warmed corn tortillas. Top each with strawberry pineapple slaw and avocado crema. Garnish with additional lime wedges and hot sauce if desired. Serve immediately.
Notes
- Watch the video at the top of the post for a step-by-step guide.
- Use high-quality corn tortillas for the best texture and flavor.
- Choose fresh or properly defrosted wild-caught mahi mahi that is skinless and thick.
- Do not marinate mahi mahi longer than 30 minutes to avoid mushy texture.
- Preheat oven or grill at least 15 minutes before cooking to avoid over-marinating the fish.
- Use a nonstick skillet to prevent the fish from sticking and losing marinade.
- Ensure the pan is hot before adding fish to achieve a golden-brown crust.
- Cook mahi mahi to about 137 degrees F to keep it tender and juicy.
- Let fish rest for 5 minutes after cooking to redistribute juices.
- Double the recipe and use grill or oven methods to serve larger groups easily.
- Consider different toppings like pineapple salsa or mango salsa for variation.
- Lime juice enhances the flavors dramatically, so don't skip it.
- Warm tortillas before assembling using skillet, oven, microwave, or open flame for best softness and pliability.
- Keep warm tortillas covered with a damp cloth till serving to maintain softness.
- Marinade can be prepared up to 2 days ahead (without fish) and stored in the refrigerator.
- Chop slaw ingredients separately up to 24 hours ahead; combine up to 60 minutes before serving.
- Avocado crema can be refrigerated for up to 3 days with plastic wrap pressed on its surface to slow browning.
- Store cooked fish in an airtight container in the refrigerator for 3-4 days; reheat gently using stovetop, microwave, or oven as described.
- Frozen cooked mahi mahi can be stored for 2-3 months; slaw and crema do not freeze well.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
