Description
This Mahi Mahi Fish Taco recipe features tender, marinated mahi mahi grilled to perfection and topped with a refreshing strawberry pineapple slaw and creamy avocado crema. Perfect for a light yet flavorful meal, these tacos combine smoky spices, fruity sweetness, and zesty lime for a vibrant and delicious dinner that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Tacos
- 1.5 pounds mahi mahi fillets skinless
- 6–8 6-inch corn tortillas warmed
- 1 Recipe Avocado Crema (see separate recipe)
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: 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 in a small bowl. Place the mahi mahi fillets in a shallow dish in a single layer, pour the marinade over the fish, and rub evenly on both sides. Let marinate at room temperature for no more than 30 minutes while preparing other components.
- Make Strawberry Pineapple Slaw: Combine sliced green cabbage, chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper in a large bowl. Toss well to combine and refrigerate until ready to serve. Strain excess juice if the mixture is too watery.
- Cook Mahi Mahi (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until hot and shimmering. Add the marinated mahi mahi fillets gently to the pan and cook for approximately 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork. Cooking time depends on thickness.
- Optional Cooking Methods: For grilling, preheat grill to medium-high, clean and grease grates, then cook fish 3 minutes per side. For oven, preheat to 400°F, place fish on a lined baking sheet sprayed with cooking spray, and bake 10-14 minutes until flaky; broil an additional 1-2 minutes for a roasted finish.
- Assemble Tacos: Remove cooked fish from skillet and let rest 5 minutes, then break into large chunks. Divide fish evenly onto warmed corn tortillas. Top each taco with a generous amount of strawberry pineapple slaw and a dollop of avocado crema. Garnish with extra lime wedges and hot sauce if desired, then serve immediately.
Notes
- Use quality corn tortillas for best flavor and texture.
- Choose fresh or properly thawed wild-caught mahi mahi with thick fillets and no skin.
- Do not marinate fish longer than 30 minutes to prevent mushiness from acid.
- Preheat oven or grill 15 minutes before cooking to avoid over-marination.
- Use a nonstick skillet and a hot pan to achieve a golden crust and prevent sticking.
- Cook mahi mahi to an internal temperature of 137°F for tender, juicy fish; avoid overcooking.
- Allow cooked fish to rest 5 minutes before breaking into chunks to redistribute juices.
- Double the recipe and use oven or grill for feeding larger groups efficiently.
- Try alternate toppings like pineapple or mango salsa for variety.
- Warm tortillas before assembling using open flame, skillet, microwave, or oven methods to keep them soft and pliable.
- Keep warmed tortillas covered with a damp towel to retain warmth and flexibility.
- Marinade can be prepared up to 2 days ahead without fish and refrigerated.
- Slaw ingredients can be prepped separately up to 24 hours ahead; combine just before serving.
- Avocado crema keeps up to 3 days stored airtight with plastic wrap on surface to prevent browning.
- Store leftover cooked fish airtight in refrigerator for 3-4 days; reheat gently in skillet or oven to avoid dryness.
- Freezing cooked mahi mahi is possible for 2-3 months but do not freeze slaw or avocado crema.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 50 mg
