Description
Delicious and vibrant Mahi Mahi Fish Tacos featuring perfectly marinated and cooked mahi mahi fillets, topped with a refreshing strawberry pineapple slaw and creamy avocado crema. This recipe offers a balance of tangy, sweet, and smoky flavors, perfect for a light and flavorful meal that serves 6 to 8 tacos.
Ingredients
Scale
Mahi Mahi
- 1.5 pounds mahi mahi fillets skinless
Tortillas
- 6-8 6-inch corn tortillas warmed
15 Minute Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chipotle chile powder
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
Strawberry Pineapple Slaw
- 2 cups thinly sliced green cabbage
- 1 pint strawberries hulled and chopped
- 1 cup diced pineapple
- 1 cup blueberries
- 1/2 cup diced red onion
- 1-2 jalapenos seeded, deveined, minced (1 for very mild)
- 1/2 cup loosely packed cilantro chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Avocado Crema
- See avocado crema recipe instructions linked in the article
Instructions
- Prepare the Marinade: Whisk all marinade ingredients together in a small bowl. Place mahi mahi fillets in a shallow dish in a single layer. Pour marinade over fish and rub evenly on all sides. Marinate at room temperature for no more than 30 minutes while preparing slaw and crema.
- Make the Strawberry Pineapple Slaw: Combine sliced cabbage, strawberries, pineapple, blueberries, red onion, jalapenos, cilantro, lime juice, salt, and pepper in a large bowl. Toss well and refrigerate until ready to serve. Strain excess juice if necessary to avoid sogginess.
- Prepare the Avocado Crema: Follow the avocado crema recipe instructions as linked (cream made from avocado for topping).
- Cook the Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add marinated mahi mahi gently and cook about 3-4 minutes per side until cooked through and golden crust forms. Timing will depend on thickness of fish.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high, grease grates, and cook fish 3 minutes per side. For oven, preheat to 400 degrees F, line baking sheet with parchment or foil sprayed with cooking spray, bake fish 10-14 minutes until flaky, optionally broil 1-2 minutes for roasting finish.
- Assemble the Tacos: Remove cooked fish from skillet and break into large chunks. Evenly divide fish onto warmed corn tortillas. Top with strawberry pineapple slaw and avocado crema. Garnish with additional lime wedges and hot sauce if desired.
Notes
- Watch the recipe video at the top for detailed preparation tips.
- Use quality corn tortillas for best flavor and texture; lower quality tortillas can be brittle.
- Select fresh or properly defrosted wild-caught mahi mahi, preferably thicker fillets and skinless.
- Do not marinate mahi mahi longer than 30 minutes to prevent mushy texture from lime juice acidity.
- Preheat oven or grill 15 minutes ahead to avoid over-marinating fish.
- Use a nonstick skillet for cooking marinated fish to prevent sticking and loss of marinade.
- Ensure skillet and oil are hot before adding fish to get a golden crust.
- Do not overcook mahi mahi; cook to around 137 degrees F for optimal tenderness and juiciness.
- Let cooked fish rest for 5 minutes before cutting into chunks to redistribute juices.
- Double the recipe for larger groups and use grill or oven methods to cook fish evenly.
- Variations in toppings such as pineapple salsa or mango salsa enhance the dish.
- Warm tortillas on an open flame, skillet, microwave, or oven; keep them warm wrapped in damp towel before serving.
- Store cooked fish in airtight container refrigerated up to 3-4 days; reheat gently on skillet or oven to maintain texture.
- Freeze cooked fish for 2-3 months; avoid freezing slaw and crema for best quality.
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
