Marinated Mahi-mahi Fish Tacos Recipe

prepare marinade

Finely mince 2 garlic cloves. In a shallow bowl or dish whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp honey, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

marinate fish

Pat 1 lb mahi-mahi fillets dry and cut into 8 portions (about 2–3 oz each) or leave as 4 larger pieces to portion after cooking. Place fish in the marinade, turning to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to avoid over-tenderizing the fish.

Peel and dice 1 medium ripe mango into small 1/4–1/2-inch pieces. Peel and cut jicama into matchsticks to measure about 1 cup. Thinly slice or shred 1 cup red cabbage. Finely dice red onion until it measures about 2 tbsp.

In a bowl combine mango, jicama, cabbage, red onion and 1/4 cup chopped cilantro. Whisk together 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper; toss with slaw. Taste and adjust seasoning; refrigerate while fish cooks to let flavors meld.

In a blender or food processor add 1 ripe avocado (pit removed), 1/2 cup plain Greek yogurt, 1/4 cup packed fresh cilantro, 1 tbsp lime juice, 1/2 clove garlic, 1/2 tsp salt and 2 tbsp water. Blend until smooth, adding up to 1 additional tablespoon water if needed to reach a pourable but thick cream consistency. Transfer to a bowl and refrigerate until ready to use.

Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove fish from marinade, letting excess drip off; season lightly with 1/4 tsp salt and a pinch of pepper.

For 2–3 oz pieces: Cook fish 2–3 minutes per side until golden and cooked through (internal temperature 145°F/63°C) and flesh flakes easily. For larger fillets: cook 3–5 minutes per side depending on thickness. Avoid overcrowding; cook in batches if necessary. Transfer cooked fish to a plate and let rest 2 minutes; flake into bite-sized pieces if cooked as larger fillets.

Warm 8 tortillas: stack and wrap in a clean kitchen towel, then heat in a 350°F (175°C) oven for 5–7 minutes or warm individually in a hot skillet about 20–30 seconds per side. Keep wrapped to stay soft.

Place a small handful (about 2 tbsp) of shredded green cabbage on each warmed tortilla. Top with a portion of flaked mahi-mahi (about 2–3 oz per taco). Spoon 1–2 tbsp mango–jicama slaw over the fish, then drizzle about 1 tbsp cilantro avocado cream over each taco.

Garnish with extra cilantro leaves and serve with lime wedges on the side for squeezing. Serve immediately.