Mahi Mahi Fish Tacos Recipe

Marinate fish

Pat the mahi-mahi fillets dry with paper towels and cut into 6 equal taco-sized strips (~1 to 1.5 oz each). In a bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add fish strips and toss to coat. Cover and chill 15–20 minutes (no more than 30 minutes) to allow flavors to penetrate.

Cook fish

Heat a large nonstick skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil. Add the marinated mahi strips in a single layer without crowding; cook 2–3 minutes per side until opaque and flaky and internal temperature reaches 145°F (63°C). Remove to a plate and keep warm, breaking into bite-sized flakes with a fork as needed for filling tacos.

While the fish marinates, make the sauce: in a bowl combine 1 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbs finely chopped chipotle peppers in adobo (adjust to taste), 2 tbs finely chopped dill pickles, 1 tsp chopped capers (optional), 1 tbs lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve.

Prepare cabbage and fillings: in a bowl toss 2 cups shredded green cabbage and 1/2 cup shredded red cabbage (if using) with 1/4 tsp salt and 1/4 tsp black pepper. Add 2 tbsp chopped cilantro and squeeze 1/2 lime (from the lime wedges) over the cabbage; toss and set aside.

Warm tortillas: heat a dry skillet over medium-high heat. Working in batches, warm each corn tortilla 20–30 seconds per side until pliable and lightly charred. Brush each warmed tortilla lightly with 1/4 tsp butter or oil if desired to prevent sticking and add flavor. Keep tortillas covered in a clean towel to stay warm.

Assemble tacos: place 2–3 warmed tortillas per serving plate. Distribute cooked mahi-mahi evenly (about 3–4 pieces per two tacos). Top with shredded cabbage, 3–4 tbsp shredded Monterey Jack cheese per two tacos, and 1–2 tbsp chipotle tartar sauce per taco. Garnish with extra cilantro and a lime wedge. Serve immediately.

Make Mexican-style rice

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1 cup long-grain white rice and toast, stirring, 2–3 minutes until lightly golden. Add 1/4 cup finely chopped yellow onion and 1 tsp minced garlic; cook 1 minute until fragrant. Stir in 1/2 cup tomato sauce, 1.75 cups chicken or vegetable broth, 1/2 tsp ground cumin and 1/2 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Heat refried beans

Warm 1 cup canned refried beans in a small saucepan over low heat, stirring occasionally. If too thick, thin with 1–2 tbs water or broth. Stir in 1 tsp minced jalapeño (optional) for a touch of heat. When hot, transfer to a serving bowl and top with 1/4 cup shredded cheddar cheese so it melts over the top.

Plate: place two soft corn tortillas filled with mahi-mahi, cabbage, cheese and a drizzle of chipotle tartar sauce on each plate. Add a scoop of Mexican-style rice and a serving of refried beans to the side. Garnish with extra lime wedges and cilantro. Serve immediately while fish and tortillas are warm.