Mahi Taco Recipe

Prepare fish

Pat mahi-mahi fillets dry with paper towels and cut into 1/2- to 1-inch wide strips suitable for tacos.

In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp black pepper until well combined.

Add the fish strips to the marinade and toss gently to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes) to absorb flavors. Do not over-marinate to avoid breaking down the fish.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbs oil. When the oil is shimmering, add fish pieces in a single layer without crowding; cook in batches if needed.

Sear fish 2–3 minutes per side until opaque and lightly charred at edges and internal temperature reaches 145°F (63°C). Remove cooked fish to a plate and keep warm.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot and 1/4 cup chopped cilantro.

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs fresh lime juice, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional salt or lime juice if needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

In a small bowl combine 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo and 1 tbs fresh lime juice. Season with 1/4 tsp salt and whisk until smooth.

Taste and adjust heat or acidity: add more chipotle for heat or extra lime for brightness. Refrigerate until assembly.

Warm tortillas: Heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and slightly charred; alternatively wrap stack in foil and warm in a 350°F oven for 8–10 minutes.

To assemble each taco: place 2–3 strips of cooked mahi-mahi on a warmed tortilla. Top with a generous spoonful of slaw, a drizzle or dollop of chipotle-lime crema, a few slices of avocado and a sprinkle of fresh cilantro leaves.

Serve immediately with lime wedges for squeezing over tacos.