Mahi Tacos Recipe

Prepare fish

Pat mahi mahi fillets dry with paper towels and cut into 8 taco-size strips (about 3/4 - 1 inch thick). Toss fish with 2 tbsp olive oil, 1 tbsp lime juice and 1 tsp salt so evenly coated. Sprinkle 2 tsp blackened seasoning over both sides and press gently to adhere. Let sit 10 minutes while preparing other components.

Blacken method (recommended)

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (2-3 minutes). Add a light swipe of oil if the pan is not well seasoned. Place fish strips in the pan without crowding. Cook until well-charred and opaque, about 2-3 minutes per side depending on thickness. Remove to a plate and tent loosely with foil to keep warm.

Fry method (optional)

If you prefer fried fish, heat about 1 cup vegetable oil in a skillet to 350°F (175°C). Lightly dredge seasoned fish strips in 1 cup flour (shake off excess). Fry in batches 2-3 minutes until golden and cooked through. Drain on paper towels and keep warm.

Halve and pit the avocado and scoop flesh into a blender or food processor. Add 1 cup sour cream (or crema), 1 tbsp lime juice, 1 garlic clove (peeled), 2 tbsp cilantro leaves, and 1 tsp salt. Blend until smooth. Add up to 2 tbsp water to reach a pourable, drizzly consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or bowl and refrigerate until serving.

In a small bowl combine 1 cup diced roma tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeds removed for milder heat), 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt. Stir and let sit 10-15 minutes at room temperature to meld flavors. Taste and adjust salt or lime.

In a medium bowl toss 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot with 1 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly coated. Refrigerate briefly to chill or use immediately for crunch.

Warm tortillas: stack and wrap in a damp paper towel and microwave 30-45 seconds, or warm individually in a hot dry skillet for 20-30 seconds per side until pliable.

Build tacos: Spread a thin layer (about 1-2 tbsp) of guacamole crema on each warmed tortilla. Add a small handful (about 1/4 cup) of slaw, then place one or two pieces of blackened or fried mahi (about 2-3 oz fish per taco). Spoon 1-2 tbsp pico de gallo over the fish. Drizzle additional guacamole crema if desired and garnish with cilantro leaves. Serve immediately with lime wedges for squeezing.

Storage: Keep components refrigerated separately up to 2 days (fish best the same day). Reheat fish gently in a 350°F oven for 6-8 minutes covered to avoid drying if needed.