Mahi Mahi Fish Tacos Recipe

Prepare fish

Pat mahi mahi fillets dry with paper towels and cut into four equal pieces (about 4 oz each) so you have two portions for two tacos each. Lightly rub both sides with 2 tbs olive oil.

Make blackening seasoning

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, ground cumin, dried oregano, cayenne, kosher salt, and black pepper. Mix well and evenly sprinkle or rub about 1.5 to 2 tsp of the seasoning mix total over both sides of the fish pieces, pressing gently so the rub adheres.

Cook fish

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add 1 tbs unsalted butter and 1 tbs vegetable oil and swirl to coat. When the butter foams, add fish pieces in a single layer without crowding. Cook 2.5–3 minutes on the first side until a dark crust forms. Flip carefully and cook another 2–3 minutes until fish is opaque and flakes easily (internal temp ~140–145°F / 60–63°C). Remove to a plate and let rest 2 minutes, then flake gently into large pieces for tacos.

Combine 2 cups shredded red cabbage, 0.5 cup green cabbage (if using), 0.5 cup grated carrot, and 0.25 cup thinly sliced red onion in a mixing bowl.

In a small jar or bowl whisk together 2 tbs fresh lime juice, 1 tbs apple cider vinegar, 1 tsp honey, 1 tsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper until emulsified.

Pour dressing over cabbage mixture, toss thoroughly to coat. Let sit at least 10 minutes to soften the cabbage and marry flavors (can be made up to 2 hours ahead and refrigerated). Taste and adjust salt or lime as desired just before serving.

In a small bowl whisk together 0.5 cup mayonnaise, 0.25 cup sour cream (or Greek yogurt), 2 tbs buttermilk, 1 tsp finely chopped chipotle in adobo and 1 tsp adobo sauce until smooth.

Add 1 tbs lime juice, 0.5 tsp minced garlic, 0.5 tsp dried dill, 0.5 tsp dried chives (if using), 0.25 tsp salt and 0.125 tsp black pepper. Whisk to combine. Adjust thickness with additional buttermilk (1 tsp at a time) if you want a thinner drizzle, or thin with water.

Taste and adjust heat by adding more chopped chipotle or more adobo sauce if you prefer it spicier. Chill while you finish the fish; flavors meld after 15–30 minutes.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Build tacos: place a warmed tortilla on a plate, add a generous 2–3 tbs of red cabbage slaw, top with a portion of flaked blackened mahi mahi (about 3–4 oz per taco), drizzle 1–2 tbs chipotle lime ranch over the fish, add avocado slices and sprinkle with 1 tsp crumbled cheese if using.

Garnish with chopped cilantro (about 0.5 tbs per taco) and serve with lime wedges on the side. Repeat for remaining tacos (makes 4 tacos; two tacos per person).

Serve immediately while fish is warm. Leftover ranch can be refrigerated up to 4 days; slaw will keep 2 days refrigerated but is best within 24 hours.