Shrimp Or Mahi-mahi Tacos Recipe

Prepare and season

Pat shrimp or mahi-mahi dry with paper towels. In a bowl combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder and lime juice. Add olive oil and toss shrimp or fish pieces to coat evenly. If using mahi-mahi, cut into 3/4-inch strips for tacos; if shrimp, leave whole or halved if large. Marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook (grill or pan-sear)

For grilling: preheat grill or grill pan to medium-high and oil grates. Grill mahi-mahi strips or shrimp 2–3 minutes per side until opaque and cooked through (fish should flake easily and reach 145°F). For pan-searing: heat 1 tbsp olive oil in a large skillet over medium-high heat; cook 2–3 minutes per side until done. Remove from heat and set aside, keep warm.

Alternatively: Light fry

If you prefer lightly fried: whisk flour, cornstarch and 1/4 tsp salt. Add cold sparkling water and stir until a slightly lumpy batter forms. Heat 1/4–1/2 inch vegetable oil in a skillet over medium-high (oil should reach ~350°F). Dredge shrimp or fish pieces in batter, shake off excess briefly, and fry in batches 1.5–3 minutes until golden and cooked through. Drain on paper towels and season immediately with a pinch of salt.

Combine diced pineapple, red bell pepper, red onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tbsp lime juice, 1 tsp honey (if using) and 1/4 tsp salt. Stir to combine and taste; adjust lime or salt as needed. Let sit at least 10 minutes to marry flavors. Keep chilled until ready to serve.

In a medium bowl whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, 1/2 tsp salt and 1/4 tsp black pepper. Add shredded green cabbage, red cabbage and carrot; toss until evenly coated. Taste and adjust seasoning. Refrigerate until serving; coleslaw can be made up to 4 hours ahead for best texture.

Preheat oven to 425°F (220°C) if roasting. Toss cut potatoes with 2 tbsp oil, 1/2 tsp salt and 1/4 tsp paprika. Spread in a single layer on a baking sheet and roast 20–25 minutes, flipping once, until golden and crisp. Alternatively, deep-fry or pan-fry fries in hot oil until golden and crisp, then drain and season with salt.

Warm tortillas by stacking and wrapping in foil and placing in a 350°F oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side, or microwave covered for 30 seconds.

To assemble: place 2 warmed tortillas on a plate. Add a small handful of coleslaw to each, top with 3–4 shrimp or a portion of mahi-mahi strips, spoon pineapple salsa over the fish, garnish with cilantro leaves and sliced avocado if using. Squeeze lime wedge over tacos and serve with fries on the side.

Serve immediately while protein is hot and fries are crisp. Provide extra lime wedges and hot sauce on the side if desired.