Description
Delightful Mahi Mahi Fish Tacos blend Caribbean spices with zesty lime and fresh cilantro, creating a tropical celebration on your plate. Crispy fish nestled in warm tortillas promises a quick, mouthwatering escape that will transport you to seaside dining.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (675 g) mahi mahi fillets
- 8–10 small corn tortillas or flour tortillas
Fish Seasoning:
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Sauce and Slaw Ingredients:
- 0.5 cup (125 g) sour cream
- 0.5 cup (125 g) mayonnaise
- 0.5 cup (85 g) mayonnaise for slaw
- 2 tablespoons (30 ml) lime juice for sauce
- 2 tablespoons (30 ml) lime juice for slaw
- 1 small garlic clove for sauce
- 1 small garlic clove for slaw
- 1 chipotle pepper (from a can of chipotles in adobo sauce), finely chopped
- 0.5 teaspoon kosher salt
- 8 ounces (225 g) slaw mix
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeno, deseeded and finely chopped
- 1 avocado, peeled and diced
- Salt and pepper to taste
Instructions
- Create a zesty marinade by blending olive oil with cumin, smoked paprika, garlic powder, oregano, salt, and pepper in a mixing container. Thoroughly coat Mahi Mahi fillets and allow them to absorb flavors for 15-20 minutes.
- Craft a creamy chipotle sauce by whisking sour cream, mayonnaise, lime juice, minced garlic, chipotle pepper, and salt until achieving a smooth, uniform consistency.
- Prepare a vibrant slaw by combining slaw mix, fresh cilantro, diced jalapeño, chopped avocado, mayonnaise, minced garlic, and lime juice. Season with salt and pepper, then toss ingredients until well integrated.
- Preheat a grill pan to medium-high temperature. Carefully place marinated Mahi Mahi fillets and cook for 3-4 minutes per side, ensuring beautiful grill marks and complete cooking. After grilling, let fish cool momentarily and gently break into bite-sized pieces.
- Lightly toast tortillas on the grill for approximately 30 seconds per side until edges develop a delicate char. Layer grilled Mahi Mahi onto warm tortillas, generously top with prepared slaw, and drizzle with chipotle sauce.
- Serve immediately with fresh lime wedges to enhance the tacos’ bright, tangy flavor profile.
Notes
- Opt for fresh Mahi Mahi with firm, translucent flesh to ensure the best flavor and texture for your tacos.
- Marinate fish for maximum 20 minutes to prevent the acid from breaking down protein and making the fish mushy.
- Adjust chipotle pepper in sauce for a personalized heat level, starting with a small amount and gradually increasing.
- Transform recipe into gluten-free by using corn tortillas and ensuring all other ingredients are gluten-free certified.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 50 mg