Description
This Mahi Mahi Fish Taco recipe features tender, marinated mahi mahi fillets cooked to perfection and served on warm corn tortillas with a fresh strawberry pineapple slaw and creamy avocado crema. Ready in just 36 minutes, it’s a vibrant and delicious twist on classic fish tacos, perfect for a flavorful and healthy meal.
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
Tortillas
- 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
- See avocado crema recipe (typically includes avocado, sour cream or yogurt, lime juice, and seasonings)
Instructions
- Prepare Marinade: Whisk 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 and pour marinade over them, evenly coating each fillet. Marinate at room temperature for up to 30 minutes while preparing 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 to combine and refrigerate until serving. Strain excess juice if necessary before serving.
- Prepare Avocado Crema: Follow a typical avocado crema recipe by blending ripe avocado with lime juice, sour cream or yogurt, and seasonings until smooth and creamy. Refrigerate until ready to use.
- Cook Mahi Mahi (Stovetop Method): Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot, add marinated fish gently and cook for 3-4 minutes per side or until fish flakes easily and reaches desired doneness based on thickness. Remove from heat and let rest for 5 minutes before breaking into large pieces.
- Warm Tortillas: Warm corn tortillas using your preferred method such as skillet heating for 20-30 seconds per side, microwave covered with a damp towel for 20-30 seconds, oven baked in foil at 350°F for 15-20 minutes, or briefly over an open flame, ensuring tortillas remain soft and pliable.
- Assemble Tacos: Divide cooked mahi mahi evenly among warmed tortillas. Top each with a generous portion of strawberry pineapple slaw and a dollop of avocado crema. Garnish with additional lime wedges and hot sauce if desired, then serve immediately.
Notes
- Use high-quality corn tortillas for best flavor and texture.
- Choose fresh or defrosted, wild-caught mahi mahi skinless and preferably thick fillets.
- Do not marinate mahi mahi longer than 30 minutes to prevent mushy texture from lime juice acidity.
- If using oven or grill methods, preheat appliance 15 minutes before cooking to avoid over-marination.
- Use a nonstick skillet and hot oil to prevent fish from sticking and to get a golden-brown crust.
- Cook mahi mahi to an internal temperature of about 137°F to keep it tender and juicy, and let it rest for 5 minutes before cutting.
- For larger groups, double the recipe and cook fish using grill or oven methods to save time.
- Additional toppings like pineapple salsa or mango salsa work well for variations.
- Warm tortillas properly and keep them covered with a damp towel to stay soft and pliable.
- Marinade can be prepared and stored in the fridge without fish for up to 2 days.
- Slaw ingredients can be chopped and stored separately up to 24 hours ahead to keep cabbage crunchy.
- Avocado crema can be stored up to 3 days if covered tightly to prevent browning.
- Store leftover cooked mahi mahi in an airtight container in the refrigerator for 3-4 days; reheat gently on skillet, oven, or microwave.
- The fish can be frozen cooked for 2-3 months but avoid freezing slaw and crema.
