Description
This Mahi Mahi Fish Taco recipe features tender, marinated mahi mahi fillets cooked to perfection and served on warm corn tortillas with a refreshing strawberry pineapple slaw and creamy avocado crema. The marinade balances smoky, tangy, and sweet flavors, making these tacos a perfect combination of vibrant tastes and textures ideal for a quick and delicious meal.
Ingredients
Scale
Fish and Marinade
- 1.5 pounds mahi mahi fillets skinless
- 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
Tacos
- 6-8 6-inch corn tortillas warmed
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 separate avocado crema recipe for ingredients
Instructions
- Prepare Marinade: In a small bowl, whisk together olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and dried oregano until well combined.
- Marinate Fish: Place mahi mahi fillets skinless in a shallow dish in a single layer. Pour marinade over fish and rub evenly on both sides. Let the fish marinate at room temperature for up to 30 minutes while preparing the slaw and crema. Do not exceed 30 minutes to prevent fish from becoming mushy.
- Make Strawberry Pineapple Slaw: In a large bowl, combine thinly sliced green cabbage, chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper. Toss well to combine and refrigerate until ready to serve. Strain excess juice if needed before serving.
- Cook Fish – Stovetop Method: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until hot and shimmering. Add marinated mahi mahi fillets gently and cook for 3 to 4 minutes per side, depending on thickness, until fish flakes easily and reaches 137 degrees Fahrenheit internal temperature.
- Alternate Cook Methods – Grill or Oven: For grilling, preheat grill to medium-high and grease grates; grill fish for about 3 minutes per side until cooked through. For oven, preheat to 400 degrees Fahrenheit. Arrange fish on a parchment-lined baking sheet without touching and bake for 10 to 14 minutes until flaky. Optionally, broil for 1 to 2 minutes for extra roasted finish.
- Prepare Avocado Crema: Follow the separate avocado crema recipe instructions to prepare the creamy topping while fish cooks.
- Assemble Tacos: Remove cooked fish and let rest 5 minutes. Break fish into large chunks. Place warm corn tortillas on plates, evenly divide fish among them, top with strawberry pineapple slaw and avocado crema. Garnish with lime wedges and hot sauce as desired. Serve immediately.
Notes
- Use high-quality corn tortillas to enhance flavor and texture.
- Opt for fresh or properly defrosted wild-caught mahi mahi with no skin for best results.
- Do not marinate mahi mahi longer than 30 minutes to prevent mushy texture due to lime acidity.
- Preheat oven or grill 15 minutes before cooking to avoid over-marinating fish.
- Use a non-stick skillet to prevent fish from sticking and losing marinade during cooking.
- Wait until oil is hot before adding fish to achieve a golden-brown crust.
- Do not overcook mahi mahi; target an internal temperature of 137 degrees Fahrenheit.
- Allow fish to rest 5 minutes after cooking to redistribute juices for maximum tenderness.
- For larger gatherings, double the recipe and use grill or oven method to cook all fish simultaneously.
- Try different topping variations such as pineapple salsa or mango salsa for variety.
- Warm tortillas before assembling using any of these: open flame on gas stove, skillet, microwave, or oven.
- Keep warmed tortillas covered with a damp towel to maintain softness and pliability.
- Store cooked fish in airtight containers in the refrigerator for 3-4 days; reheat gently to avoid dryness.
- The slaw and avocado crema do not freeze well; freeze only cooked fish up to 2-3 months.
- Marinade can be made and stored separately up to 2 days in refrigerator without fish.
- Chop slaw ingredients separately ahead up to 24 hours; combine within 60 minutes before serving.
- Store avocado crema with plastic wrap directly on surface in airtight container to delay browning for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
