Mahi-mahi Tacos Recipe

Prepare fish

Pat the mahi-mahi fillets dry with paper towels. Cut into 1"–1.5" wide strips if desired for tacos.

In a small bowl combine the olive oil, ground cumin, smoked paprika, garlic powder, sea salt and black pepper. Zest the lime and add the zest to the mixture, then squeeze half the lime (about 1 tbs) into the mixture and whisk to make a light marinade.

Brush or toss the fish strips in the marinade until evenly coated. Let rest 10 minutes at room temperature (or up to 30 minutes in the refrigerator).

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a light drizzle (about 1 tsp) of olive oil if the skillet is dry.

Add the mahi-mahi pieces in a single layer, cooking 2–3 minutes per side until golden and cooked through (flakes easily with a fork and internal temperature reaches 145°F / 63°C). Avoid overcrowding; cook in batches if necessary. Remove fish to a plate and squeeze remaining lime half over the cooked fish.

In a medium bowl combine shredded green cabbage, shredded red cabbage, and grated carrot.

In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, honey, salt and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss to coat evenly. Stir in chopped cilantro. Taste and adjust seasoning—add more lime or salt if needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

In a small bowl stir together sour cream, minced chipotle in adobo, lime juice and salt until smooth and homogenous. Taste and add more chipotle if you like spicier crema. Refrigerate until ready to use.

Warm the tortillas: stack tortillas and wrap in a clean kitchen towel or foil and warm in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable.

Place a small handful (about 2–3 tbs) of slaw down the center of each tortilla. Top with pieces of cooked mahi-mahi (about 2–3 oz / 60–85 g per taco).

Drizzle chipotle crema over the fish, add a slice of avocado if using, and garnish with extra cilantro leaves. Serve immediately with lime wedges for squeezing over the tacos.

Leftovers: store components separately (fish, slaw, crema) in airtight containers in the fridge for up to 2 days; reheat fish gently in a 300°F oven for 6–8 minutes or in a skillet before assembling.