Baja Mahi Tacos Recipe

Prepare fish

Pat the mahi-mahi fillets dry with paper towels. Cut into 1/2- to 3/4-inch wide strips suitable for tacos. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Make masa batter

In a medium bowl whisk together masa harina, 1 tablespoon flour, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Gradually whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; add up to 2 tablespoons more water if too thick.

Fry option

Heat 1/2 cup vegetable oil in a wide skillet or shallow pot over medium-high heat until it reaches 350°F (use thermometer) or a small pinch of batter sizzles immediately. Working in batches, dip each fish strip into the masa batter, letting excess drip off, then carefully lay into the hot oil. Fry 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F). Transfer to a paper towel–lined tray and keep warm.

Grill option

If you prefer grilled fish, skip the batter: brush fish strips lightly with 1–2 tablespoons olive oil and season again as desired. Preheat a grill or grill pan to medium-high and oil the grates. Grill fish strips 2–3 minutes per side until opaque and flaky (internal temp ~145°F). Alternatively, for a 'grilled battered' texture, shallow-fry briefly (1 minute per side) to set batter, then finish on the grill over medium heat 1–2 minutes per side.

Finish

Squeeze a little lime over the cooked fish strips and hold warm while you assemble tacos.

Halve and pit the avocados and scoop flesh into a bowl. Add 1 tablespoon lime juice immediately to prevent browning. Mash with a fork to a slightly chunky consistency. Fold in 2 tablespoons chopped cilantro, 2 tablespoons finely diced red onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the optional minced 1/2 jalapeño. Taste and adjust lime or salt as needed. Keep covered at room temperature or chilled briefly.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot. In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons sour cream (or crema), 1 tablespoon lime juice, 1/2 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour dressing over cabbage mixture and toss thoroughly to coat. Let sit 10 minutes for flavors to marry; taste and adjust seasoning.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F oven for 8–10 minutes.

Assemble tacos: spread about 1–2 tablespoons avocado mash onto each warmed tortilla. Top with 2–3 pieces of battered or grilled mahi, a small handful (about 2 tablespoons) of cabbage slaw, a spoonful of pickled red onions if using, and a sprinkle of cotija. Garnish with fresh cilantro leaves and finish with a squeeze of lime.

Serve immediately while fish is warm and tortillas are pliable.