Small Mahi Taco Recipe

Prepare and marinate fish

Pat the mahi-mahi dry with paper towels and cut into 4 small taco-sized pieces (about 2 oz each). In a shallow bowl combine 1 tablespoon olive oil, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add the fish pieces and turn to coat on all sides. Cover and let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook the fish

Heat a nonstick or cast-iron skillet over medium-high heat until shimmering. Add a thin film of neutral oil or nonstick spray. Place fish pieces in the pan, leaving a little space between them. Cook undisturbed 2–3 minutes per side, depending on thickness, until the exterior is golden and the internal temperature reaches 140–145°F (they will flake easily but still be moist). Remove from heat and let rest 1–2 minutes, then flake into bite-sized pieces with a fork for easy taco assembly.

Make quick slaw

In a medium bowl combine 1 cup thinly shredded green cabbage, 1/4 cup thinly shredded red cabbage, and 2 tablespoons chopped fresh cilantro. Add the zest and juice of 1/2 lime. In a small bowl whisk together 2 teaspoons mayonnaise, 1 teaspoon sour cream (or crema), 1/2 teaspoon hot sauce (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning; set aside to meld while you warm tortillas and cook fish. If using sliced avocado or pickled red onion, prepare them now.

Warm tortillas

Warm 4 small tortillas: heat a dry skillet over medium-high heat. Lightly brush or spray one side of each tortilla with a little vegetable oil (about 1 teaspoon total) and place oil-side down in the hot skillet. Warm 20–30 seconds per side until pliable and slightly charred at the edges. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Assemble tacos

Divide the flaked mahi evenly among the 4 warmed tortillas (about 2 oz of fish per taco). Top each with a generous spoonful of the quick slaw. Add optional sliced avocado and a little pickled red onion if using. Garnish with extra cilantro leaves and a lime wedge on the side. Serve immediately with additional hot sauce or crema if desired.

Serve 4 small mahi tacos immediately while warm. Leftover cooked fish can be refrigerated in an airtight container for up to 2 days; slaw will keep up to 1 day but may become wetter. Reheat fish gently in a skillet over low heat or flake cold and serve chilled in tacos.