Fish Tacos Recipe

Prepare fish

Pat the mahi mahi fillets dry with paper towels. Cut into 4 equal taco-sized pieces (about 4 oz each). Brush both sides lightly with 2 tbs olive oil and season evenly with the blackening spice mix (combine paprika, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, kosher salt, and black pepper). Press the spice mix onto the fish so it adheres.

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot (1–2 minutes). Add 1 tbs butter and let it melt and foam. Place the seasoned fish pieces into the skillet, searing without moving for 2–3 minutes until a dark crust forms. Flip and cook the second side 2–3 minutes more until the fish is opaque and flakes easily (internal temp ~140–145°F / 60–63°C). Remove from heat and transfer to a plate to rest 2 minutes.

In a medium bowl combine 2 cups thinly sliced red cabbage, 2 tbsp sliced green onion, and 2 tbsp chopped cilantro. In a small bowl whisk together 1 tbsp lime juice, 1 tsp apple cider vinegar, 0.5 tsp honey, 1 tsp neutral oil, 0.25 tsp salt, and 0.125 tsp black pepper. Pour the dressing over the cabbage mixture and toss to coat. Let sit at room temperature for at least 10 minutes to soften and meld flavors; toss again before assembling.

In a bowl whisk 0.25 cup mayonnaise with 0.25 cup sour cream (or Greek yogurt). Stir in 2 tbsp buttermilk to loosen. Add 1 tsp minced chipotle in adobo and 0.5 tsp adobo sauce (adjust more for heat), 0.5 tsp lime zest, 1 tbsp lime juice, 0.5 tsp minced garlic, 0.25 tsp dried or fresh dill, 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust seasoning or thickness (add more buttermilk for a thinner drizzle). Refrigerate until ready to use (can be made up to 24 hours ahead).

Warm tortillas: heat a clean skillet over medium and brush each tortilla lightly with the extra 1 tsp butter or oil. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate, add about 2–3 oz (half) of a blackened mahi piece, top with a heaping 1/4 to 1/2 cup red cabbage slaw, and drizzle 1–2 tbs chipotle lime ranch over the slaw. Repeat for second taco. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing.

Serving and storage: serve immediately. Leftover fish will keep refrigerated up to 2 days; slaw and ranch can be stored separately for 2–3 days.