Mahi Tacos Recipe

Prep Fish

Pat the mahi-mahi fillets dry with paper towels. Cut into 6 equal pieces (one per taco) or into 3 larger portions if you prefer two pieces per taco. Place on a plate and squeeze the halved lime over the fish, then zest the lime over the fillets. Let sit 5 minutes.

Season

In a small bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Brush or rub the spice mixture evenly over both sides of the mahi pieces.

Cook

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon cooking oil. When oil shimmers, add the mahi pieces (do not overcrowd) and sear 3–4 minutes per side, until opaque and flakey and internal temperature reaches 145°F (63°C). Remove to a plate and let rest 2–3 minutes, then flake into large chunks for tacos.

While the fish rests, combine the diced fresh pineapple, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, honey, and 1/4 teaspoon kosher salt in a bowl. Taste and adjust: add a pinch more salt or a little more lime/honey to balance sweetness and acidity. Cover and refrigerate until ready to assemble.

In a blender or food processor (or with a small whisk), combine sour cream, mayonnaise, packed cilantro, lime juice, lime zest, minced garlic, honey, 1/4 teaspoon salt, and a pinch of black pepper. Blend or whisk until smooth and bright green. Taste and adjust seasoning. Transfer to a squeeze bottle or small bowl and chill briefly if desired.

Warm the corn tortillas: Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap stack in a damp towel and microwave 20–30 seconds.

Build the tacos: Place about 1–2 tablespoons shredded cabbage on each warm tortilla. Top with a portion of flaked mahi (about 2–3 oz per taco). Spoon 1–2 tablespoons pineapple relish over the fish. Drizzle 1–2 teaspoons (or to taste) cilantro-lime cream sauce over each taco.

Garnish and serve: Sprinkle with extra chopped cilantro leaves and serve with lime wedges on the side. Serve immediately while fish and tortillas are warm.