Description
This Mahi Mahi Fish Taco recipe features tender, marinated mahi mahi cooked to perfection and served on warm corn tortillas with a vibrant strawberry pineapple slaw and creamy avocado crema. It's a delightful combination of smoky, sweet, and tangy flavors perfect for a fresh and healthy meal that comes together quickly with versatile cooking methods like stovetop, grill, or oven baking.
Ingredients
Scale
Tacos
- 1.5 pounds mahi mahi fillets skinless
- 6-8 6-inch corn tortillas warmed
- 1 Recipe Avocado Crema
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
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 fully combined. Place mahi mahi fillets in a shallow dish in a single layer and pour marinade evenly over the fish, rubbing it on both sides. Let fish marinate at room temperature for no more than 30 minutes while preparing slaw and avocado crema.
- Make Strawberry Pineapple Slaw: In a large bowl, combine thinly sliced green cabbage, hulled and chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos (adjust to preferred spice level), chopped cilantro, lime juice, salt, and pepper. Toss everything together thoroughly and refrigerate until ready to serve. Strain excess juice if slaw is too juicy before serving.
- Cook the Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering. Add marinated mahi mahi fillets gently and cook for about 3 to 4 minutes per side or until the fish is opaque and flakes easily with a fork. Cooking times may vary depending on fish thickness.
- Optional Cooking Methods: For Grill Method, preheat grill to medium-high, grease grates, and cook fish about 3 minutes per side until done. For Oven Method, preheat oven to 400 degrees F, line a baking sheet with parchment or foil and spray with cooking spray, bake fish 10 to 14 minutes until flaky, optionally broil for 1-2 minutes for extra roast flavor.
- Assemble Tacos: Remove cooked mahi mahi from skillet and gently break into large chunks. Evenly divide fish pieces among warm corn tortillas. Top with a generous amount of strawberry pineapple slaw and avocado crema. Garnish with additional lime wedges and hot sauce if desired. Serve immediately for best results.
Notes
- Watch the "how to make" recipe video for step-by-step guidance at the top of the post.
- Use quality corn tortillas for best flavor and texture.
- Choose fresh, wild-caught, skinless mahi mahi fillets that are on the thicker side for ideal cooking.
- Do not marinate fish longer than 30 minutes to avoid mushy texture from lime juice acidity.
- Preheat your grill or oven at least 15 minutes before cooking to prevent over-marinating the fish.
- Use a nonstick skillet and hot oil to get a nice golden-brown crust on the fish.
- Avoid overcooking mahi mahi; aim for an internal temperature around 137 degrees F for tender, juicy fish.
- Allow the fish to rest for 5 minutes post-cooking to redistribute juices before breaking into pieces.
- To warm or char tortillas, use an open flame, skillet, microwave, or oven as described to keep them soft and pliable.
- Store cooked mahi mahi in an airtight container in the refrigerator for 3-4 days; reheat gently via skillet, microwave, or oven.
- Freeze cooked fish separately for up to 2-3 months; do not freeze slaw or avocado crema.
- For serving larger groups, double the recipe and opt for grill or oven cooking for convenience.
- Experiment with different toppings such as pineapple salsa or mango salsa for variety.
- Don’t forget to add fresh lime juice for brightness and flavor enhancement.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 40 mg
