Mahi Mahi Tacos Recipe
Make Mahi Mahi Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Slaw
Sauce
Assembly & Garnish
Method
Fish & Marinade
- 1
Prepare marinade and marinate fish
Pat the mahi mahi fillets dry with paper towels and cut into 8 roughly 2-ounce pieces (or 4 larger pieces to break apart after cooking). In a bowl whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic (finely mince the 2 cloves), 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tsp kosher salt and 1 tsp black pepper. Place fish in a shallow dish or zip-top bag and pour marinade over. Turn to coat evenly and refrigerate for 15–30 minutes (no more than 45 minutes to prevent the lime from beginning to cook the fish).
- 2
Cook the fish
Heat a large nonstick skillet or grill pan over medium-high heat and add 1 tbs olive oil (reserve remaining oil). When oil is hot and shimmering, add the mahi mahi pieces without crowding the pan. Cook 2–3 minutes per side until golden and just cooked through (internal temperature about 145°F / 63°C) and fish flakes easily. If pieces are thick, reduce heat to medium after searing and cook an additional 1–2 minutes. Transfer cooked fish to a plate and let rest 2 minutes; flake into bite-sized pieces with a fork if desired.
Slaw
- 3
Make the slaw
In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot and 1 cup chopped cilantro. In a small bowl whisk together 2 tbs lime juice, 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning—add more lime or salt if needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).
Sauce
- 4
Prepare the chipotle lime sauce
In a small bowl stir together 1/2 cup sour cream (or crema), 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp minced chipotle in adobo, 1/2 tsp garlic powder and 1/4 tsp salt. Whisk until smooth and adjust heat by adding more chipotle if desired. Chill until assembly.
Assembly & Garnish
- 5
Warm tortillas
Warm the tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred in spots, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Keep wrapped in a clean towel to stay warm.
- 6
Assemble tacos
To assemble each taco: place 1 tortilla on a plate, spread about 1 tsp of the chipotle lime sauce across the center, add a small handful (about 2–3 oz) of flaked mahi mahi, top with a generous tablespoon or two of slaw, 2–3 slices of avocado, and a sprinkle of extra cilantro. Repeat for remaining tortillas.
- 7
Finish and serve
Serve tacos immediately with lime wedges and optional hot sauce on the side. Leftover fish and slaw can be refrigerated separately for up to 2 days; reheat fish gently to avoid drying.