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
Spicy Crema
Tortillas & Garnish
Method
Fish & Marinade
- 1
Prepare marinade
In a shallow bowl or dish whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.
- 2
Marinate fish
Pat the mahi mahi fillets dry with paper towels. Place fillets in the marinade and turn to coat completely. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes) to allow flavors to penetrate without breaking the fish down.
- 3
Cook fish
Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp oil. When oil shimmers, place fillets in the pan and cook 3–4 minutes per side (depending on thickness) until opaque and flakey inside and an internal temperature reaches 145°F (63°C). Avoid overcooking. Remove to a cutting board and let rest 3 minutes, then flake into 1-inch pieces with a fork.
Slaw
- 4
Make slaw
In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated medium carrot and 1 cup chopped cilantro. In a small bowl whisk 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp honey, 1 tsp salt and 1 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Cover and refrigerate until ready to assemble.
Spicy Crema
- 5
Make crema
In a small bowl combine 1 cup sour cream (or crema), 1 tsp lime zest, 1 tbsp lime juice, 1 tsp hot sauce (or finely minced chipotle), and 1/2 tsp salt. Whisk until smooth. Adjust heat or lime to taste and refrigerate until serving.
Tortillas & Assembly
- 6
Warm tortillas
Warm 6–8 tortillas on a dry skillet over medium heat about 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.
- 7
Assemble tacos
Divide the flaked mahi mahi evenly among the warmed tortillas (about 2 oz fish per taco if making 8). Top each with a generous spoonful of slaw, a drizzle of spicy crema, a couple slices of avocado, and a few cilantro leaves. Serve with lime wedges and extra hot sauce on the side.