Mahi Mahi Fish Tacos Recipe | Crispy, Flavorful & Perfect for Weeknight Dinners
Ingredients
- 1.5 lbs mahi mahi fillets, skinless
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup thinly sliced red onion
- 1 jalapeño, finely minced (optional)
- 3 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayonnaise
- 1-2 canned chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 1 tbsp fresh lime juice
- 1/2 tsp garlic powder
- A pinch of salt
- 8-12 small corn or flour tortillas
- Lime wedges, for serving
- Crumbled cotija cheese (optional)
- Sliced avocado (optional)
Instructions
- Prepare the Slaw: In a medium bowl, combine cabbage, cilantro, red onion, and jalapeño. In a small bowl, whisk together 3 tbsp lime juice, olive oil, and 1/4 tsp salt. Pour dressing over cabbage, toss well, and refrigerate.
- Make the Chipotle Sauce: In a small bowl, whisk together sour cream, mayonnaise, minced chipotle peppers, adobo sauce, 1 tbsp lime juice, garlic powder, and a pinch of salt until smooth. Refrigerate.
- Prepare the Mahi Mahi: Pat fillets completely dry. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Season fish on all sides.
- Cook the Fish: Heat avocado oil in a large skillet over medium-high heat until shimmering. Place seasoned fillets in the pan and cook for 3-4 minutes per side, until a crust forms and fish flakes easily (135-140°F internal temp).
- Rest and Flake the Fish: Transfer cooked mahi mahi to a cutting board and rest for 2-3 minutes. Gently flake into large chunks with two forks.
- Warm the Tortillas: Warm tortillas over a gas flame or in the microwave until soft and pliable.
- Assemble the Tacos: Layer the flaked fish, zesty slaw, and chipotle sauce onto each warm tortilla. Garnish with cotija cheese, avocado, and serve with lime wedges.
Notes
For the best results, do not overcrowd the pan when cooking the fish. Cook in batches if necessary to ensure each fillet gets a perfect, crispy sear.