Mahi Mahi Fish Tacos Recipe

After a long week, there’s nothing my family and I crave more than a vibrant, flavorful meal that comes together quickly and doesn’t compromise on taste. These Mahi Mahi Fish Tacos have become our absolute go-to for those weeknight dinners where time is short, but the desire for something delicious is high. From the flaky, perfectly seasoned mahi-mahi to the creamy avocado crema and the crunchy, refreshing slaw, every element of this recipe sings in harmony. Even my pickiest eater, who usually shies away from fish, devours these tacos with gusto, often asking for seconds (and sometimes thirds!). The best part? They are surprisingly healthy, packed with lean protein and fresh ingredients, making them a guilt-free pleasure we can all enjoy. Trust me, once you try these Mahi Mahi Fish Tacos, they will become a staple in your kitchen too!

Ingredients

To create these sensational Mahi Mahi Fish Tacos, you’ll need a collection of fresh, flavorful ingredients that work together to deliver a truly unforgettable culinary experience. Let’s break down each component and discuss why they are essential for this recipe:

• 10 to 16 ounces Mahi Mahi Fillets: The star of the show! Mahi Mahi is a fantastic choice for fish tacos due to its mild, slightly sweet flavor and firm, flaky texture that holds up beautifully to baking and doesn’t fall apart easily. When selecting your mahi mahi, look for fillets that are firm, moist, and have a bright, pinkish-white color. Avoid fillets that look dull, dry, or have a fishy odor, as these are signs of less-than-fresh fish. You can find mahi mahi fresh or frozen. If using frozen, ensure it’s fully thawed before starting the recipe. For a slightly richer flavor, consider using a thicker cut of mahi mahi, which will remain more succulent during baking. If mahi mahi is unavailable, you can substitute with other firm white fish like cod, snapper, or halibut. Just be mindful that cooking times might slightly vary depending on the thickness and type of fish you choose.
• 2 Tbsp Avocado Oil: Avocado oil is a wonderful choice for marinating and cooking fish thanks to its high smoke point and neutral flavor that won’t overpower the delicate taste of the mahi mahi. Its healthy monounsaturated fats also add a boost of nutritional value. If you don’t have avocado oil, you can substitute with other high-heat oils like olive oil, canola oil, or grapeseed oil. While olive oil has a slightly stronger flavor, it can still work well in this recipe. The oil is crucial for keeping the fish moist during baking and helping the chili powder and sea salt adhere evenly.
• 2 tsp Chili Powder: Chili powder is the key to infusing the mahi mahi with a warm, smoky, and slightly spicy flavor that perfectly complements the other ingredients. It provides a depth of flavor without being overwhelmingly hot, making it family-friendly. Ensure you are using chili powder, which is a blend of spices, and not chili flakes or cayenne pepper, which are much spicier. For a milder flavor, you can reduce the amount of chili powder slightly. For a spicier kick, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade. Experiment with different types of chili powder for nuanced flavors. Ancho chili powder will add a smoky, slightly fruity note, while chipotle chili powder will introduce a smoky heat.
• ½ tsp Sea Salt (to taste): Sea salt enhances the natural flavors of the mahi mahi and other ingredients, bringing everything together. Using sea salt, rather than table salt, provides a cleaner, more nuanced saltiness. Adjust the amount of salt to your personal preference. It’s always best to start with less and add more at the end if needed. Taste the fish after baking and before assembling the tacos to ensure it’s seasoned to your liking. You can also use kosher salt as a substitute for sea salt.
• 6 Corn Tortillas: Corn tortillas are the traditional choice for fish tacos, providing a slightly sweet and earthy base that complements the flavors of the fish and toppings. Look for high-quality corn tortillas that are pliable and don’t easily tear. You can use yellow or white corn tortillas, depending on your preference. For a gluten-free option, stick with corn tortillas and double-check the ingredient list to ensure they are truly gluten-free. If you prefer a softer texture, you can lightly steam or warm the tortillas before filling them. Alternatively, you can quickly char them on a dry skillet or grill for a smoky flavor and slightly crispier texture. If you’re not a fan of corn tortillas, you can use flour tortillas as a substitute, although they will have a different flavor and texture.
• Carrot Coleslaw (Recipe Follows): Coleslaw is an essential component of fish tacos, providing a refreshing crunch and acidity that balances the richness of the fish and avocado crema. Carrot coleslaw adds a touch of sweetness and vibrant color. You can use a pre-made coleslaw mix for convenience, but making your own allows you to control the ingredients and flavors. Experiment with different variations of coleslaw, such as adding shredded cabbage (green or red), jicama, or bell peppers for added texture and flavor. You can also adjust the dressing to your liking, using a vinegar-based dressing for a tangier slaw or a mayonnaise-based dressing for a creamier slaw. The recipe calls for a specific carrot coleslaw, but you can easily substitute with your favorite coleslaw recipe or even a simple cabbage slaw.
• Avocado Crema Ingredients: This creamy, dreamy avocado crema is the perfect finishing touch to the tacos, adding richness, coolness, and a burst of fresh flavor that ties everything together. Each ingredient plays a crucial role in creating this luscious sauce:
  • 1 Avocado: Ripe avocado is the base of the crema, providing its signature creaminess and healthy fats. Choose a perfectly ripe avocado that yields slightly to gentle pressure but isn’t overly soft or mushy. Overripe avocados can have a brownish color and a less pleasant flavor. For the best texture, use a creamy variety of avocado, like Hass avocados.
  • ¼ cup Plain Greek Yogurt or Sour Cream: Greek yogurt adds a tangy creaminess and a boost of protein, while sour cream provides a richer, slightly tangier flavor. You can use either option depending on your preference and what you have on hand. For a lighter crema, opt for non-fat Greek yogurt. For a vegan option, you can substitute with plant-based yogurt or cashew cream.
  • ¼ cup Cilantro: Fresh cilantro adds a bright, herbaceous flavor that is quintessential in Mexican cuisine and complements the fish tacos beautifully. Make sure to use fresh cilantro and not dried cilantro, which has a significantly different flavor. If you are not a fan of cilantro, you can substitute with fresh parsley or a combination of parsley and chives for a milder, more herbaceous flavor.
  • 2 Tbsp Fresh Lime Juice: Fresh lime juice provides a crucial element of acidity that brightens the crema and balances the richness of the avocado and other ingredients. Always use freshly squeezed lime juice for the best flavor, as bottled lime juice can taste artificial. Adjust the amount of lime juice to your preference, adding more for a tangier crema. Lime juice also helps to prevent the avocado from browning.
  • 1 small Clove Garlic: Garlic adds a subtle savory note and depth of flavor to the crema. Use a small clove of garlic to avoid overpowering the other flavors. You can mince the garlic finely or use a garlic press. For a milder garlic flavor, you can use roasted garlic instead of raw garlic.
  • ½ tsp Sea Salt: Sea salt enhances the flavors of all the ingredients in the crema and brings everything into balance. Adjust the amount of salt to your preference. Taste the crema and add more salt if needed.

Instructions

Follow these step-by-step instructions to create delicious and satisfying Mahi Mahi Fish Tacos:

1. Prepare the Coleslaw (Ahead of Time): As mentioned in the recipe notes, making the coleslaw ahead of time is highly recommended. Coleslaw actually tastes better after it has had a chance to sit and the flavors have melded together. You can prepare the coleslaw up to 4 days in advance and store it in an airtight container in the refrigerator. If you are using a pre-made coleslaw recipe, follow those instructions. If you are using a simple cabbage and carrot slaw, shred your cabbage and carrots, then whisk together your dressing (typically mayonnaise-based or vinegar-based with seasonings) and toss it with the vegetables. If you want to make a smaller batch of coleslaw to avoid leftovers, simply halve your chosen coleslaw recipe. Having the coleslaw ready to go will streamline the taco assembly process later.
2. Marinate the Mahi Mahi: In a large zip-lock bag, combine the mahi mahi fillets, avocado oil, chili powder, and sea salt. Seal the bag tightly, removing as much air as possible. Shake the bag vigorously to ensure that the fish fillets are evenly coated with the oil and seasonings. Marinate the mahi mahi in the refrigerator for at least 15 minutes, or up to 12 hours for a more intense flavor. The longer marinating time allows the flavors to penetrate the fish, resulting in a more flavorful and tender taco filling. If marinating for longer than 30 minutes, ensure the bag is stored in the refrigerator to maintain food safety.
3. Preheat the Oven and Prepare Baking Dish: When you are ready to bake the fish, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a casserole dish or baking sheet with cooking spray to prevent the fish from sticking. Using cooking spray or lining the baking dish with parchment paper makes cleanup much easier.
4. Bake the Mahi Mahi: Carefully transfer the marinated mahi mahi fillets from the zip-lock bag to the prepared baking dish, arranging them in a single layer. Bake in the preheated oven for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your mahi mahi fillets. Start checking for doneness at 12 minutes and add more time if needed.
5. Check for Doneness: Fish is considered cooked through and safe to eat when it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). The best way to verify doneness is to use a meat thermometer. Insert the thermometer into the thickest part of each fillet and wait until the numbers stop moving. If you don’t have a meat thermometer, you can check for doneness by flaking the fish with a fork. If it flakes easily and is opaque throughout (not translucent), it is likely cooked through. Avoid overcooking the fish, as it can become dry and tough.
6. Chop the Baked Fish: Once the mahi mahi is cooked through, remove the baking dish from the oven. Using a fork, gently chop the fish into bite-sized chunks directly in the baking dish. This makes it easier to fill the tacos later.
7. Optional Flavor Boost: For an extra layer of richness and flavor, drizzle the chopped fish with a bit more avocado oil. This is optional but highly recommended for enhancing the moistness and flavor of the fish.
8. Prepare the Avocado Crema: While the fish is baking or cooling slightly, prepare the avocado crema. Add all the ingredients for the avocado crema – avocado, Greek yogurt (or sour cream), cilantro, fresh lime juice, garlic clove, and sea salt – to a small blender (like a Magic Bullet) or a food processor. Blend until completely smooth and creamy. If the mixture is too thick, you can add a tablespoon or two of cold water to help it blend to your desired consistency. Taste the crema and adjust seasonings as needed, adding more lime juice for tanginess or salt for flavor.
9. Heat the Tortillas: Heat your corn tortillas using your preferred method. You can warm them in a dry skillet over medium heat for about 30 seconds per side, until heated through and slightly softened. Alternatively, you can microwave them briefly (about 15-20 seconds for a few tortillas) or steam them for a softer texture. Charring them lightly on a grill or gas stovetop adds a smoky flavor. Keep the warmed tortillas wrapped in a clean kitchen towel or tortilla warmer to keep them warm and pliable until ready to assemble the tacos.
10. Assemble the Tacos: Now it’s time to assemble your delicious Mahi Mahi Fish Tacos! Take a warm corn tortilla and fill it with your desired amount of chopped baked mahi mahi. Top with a generous spoonful of carrot coleslaw and a drizzle of creamy avocado crema.
11. Serve and Enjoy: Serve the Mahi Mahi Fish Tacos immediately, while the fish is still warm and the tortillas are pliable. Garnish with lime wedges so everyone can squeeze fresh lime juice over their tacos for an extra burst of citrus flavor. Enjoy your flavorful and healthy homemade fish tacos!

Nutrition Facts

(Estimated, per taco serving, based on recipe ingredients and standard nutritional values. Actual values may vary based on specific ingredient brands and portion sizes.)

• Servings: 6 Tacos
• Calories Per Serving (per taco): Approximately 350-450 calories

Approximate Breakdown (per taco):

• Protein: 25-30 grams
• Fat: 20-25 grams (Healthy fats from avocado, avocado oil, and fish)
• Carbohydrates: 20-25 grams (Primarily from corn tortillas and coleslaw)

Note: These are estimates. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients you use. This recipe is generally considered a healthy option due to the lean protein from the mahi mahi, healthy fats from avocado and avocado oil, and the inclusion of fresh vegetables in the coleslaw and avocado crema.

Preparation Time

• Prep Time: 20 minutes (Includes marinating time and preparing coleslaw and crema ingredients)
• Cook Time: 15 minutes (Baking time for mahi mahi)
• Total Time: 35 minutes

How to Serve

These Mahi Mahi Fish Tacos are delicious on their own, but to create a complete and satisfying meal, consider serving them with these accompaniments:

• Side Dishes:
  • Mexican Rice: Serve with classic Mexican rice or cilantro-lime rice for a hearty and flavorful side.
  • Black Beans: Black beans, either simply seasoned or prepared as refried beans, are a great source of protein and fiber.
  • Corn Salad: A fresh corn salad with lime juice, cilantro, and red onion complements the tacos beautifully.
  • Grilled or Roasted Vegetables: Grilled zucchini, bell peppers, or roasted sweet potatoes add extra nutrients and flavor.
  • Chips and Salsa/Guacamole: For a more casual meal, serve with tortilla chips and your favorite salsa or guacamole.
• Toppings & Garnishes (Beyond the Recipe):
  • Pico de Gallo: Freshly made pico de gallo adds a vibrant burst of flavor and texture.
  • Shredded Cheese: Monterey Jack, cheddar, or cotija cheese can be sprinkled on top for extra richness.
  • Pickled Onions or Jalapeños: Pickled onions or jalapeños provide a tangy and spicy kick.
  • Hot Sauce: Offer a variety of hot sauces for those who like extra heat.
  • Sour Cream or Mexican Crema: For an even richer and creamier taco, add a dollop of sour cream or Mexican crema.
  • Chopped Tomatoes or Onions: Freshly chopped tomatoes or red onions can add extra freshness and crunch.
• Drinks:
  • Margaritas: Classic margaritas are the perfect adult beverage pairing for fish tacos.
  • Mexican Beer: A cold Mexican beer like Modelo or Corona is a refreshing choice.
  • Iced Tea or Lemonade: For non-alcoholic options, iced tea or lemonade are great choices.
  • Agua Frescas: Try a refreshing agua fresca, like watermelon or hibiscus, for a truly authentic Mexican experience.
• Presentation:
  • Lime Wedges: Always serve with plenty of lime wedges for squeezing fresh juice over the tacos.
  • Garnish with Cilantro Sprigs: A sprig of fresh cilantro on top of each taco adds a visual appeal.
  • Arrange on a Platter: Arrange the tacos attractively on a platter for serving, making them visually appealing for your guests or family.

Additional Tips for Perfect Mahi Mahi Fish Tacos

1. Don’t Overcrowd the Baking Dish: When baking the mahi mahi, ensure that the fillets are arranged in a single layer in the baking dish. Overcrowding can steam the fish instead of baking it, resulting in uneven cooking and a less desirable texture. If you have a lot of fish, bake it in batches or use two baking dishes.
2. Taste and Adjust Seasonings: Always taste your marinade, coleslaw dressing, and avocado crema and adjust seasonings as needed. Everyone has different preferences for salt, spice, and acidity. Don’t be afraid to add more chili powder, lime juice, or salt to suit your taste.
3. Warm Tortillas Properly: Properly warming your tortillas is crucial for the texture and overall enjoyment of your tacos. Cold tortillas can be stiff and prone to cracking. Heating them slightly makes them pliable and enhances their flavor. Experiment with different warming methods to find your favorite.
4. Customize Your Coleslaw: Feel free to customize your coleslaw to your liking. Add other vegetables like shredded red cabbage, bell peppers, or jicama. Experiment with different dressings, such as a creamy cilantro-lime dressing or a tangy vinegar-based dressing. You can also add fruits like pineapple or mango for a tropical twist.
5. Make it a Taco Bar: For a fun and interactive meal, set up a taco bar! Prepare all the components – baked mahi mahi, warmed tortillas, coleslaw, avocado crema, and various toppings – and let everyone assemble their own tacos. This is a great option for parties or family gatherings and allows everyone to customize their tacos to their preferences.

FAQ Section

Q1: Can I grill the mahi mahi instead of baking it?

A: Yes, grilling mahi mahi is a fantastic alternative to baking and imparts a wonderful smoky flavor. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the marinated mahi mahi fillets for about 3-5 minutes per side, or until cooked through and grill marks appear. The exact grilling time will depend on the thickness of the fillets and the heat of your grill.

Q2: Can I make the avocado crema ahead of time?

A: While avocado crema is best when freshly made, you can prepare it up to a few hours in advance. To prevent browning, add an extra squeeze of lime juice and press plastic wrap directly onto the surface of the crema before refrigerating it in an airtight container. Give it a good stir before serving. However, for the absolute best flavor and texture, it’s ideal to make the crema right before serving.

Q3: What kind of coleslaw goes best with fish tacos?

A: A crisp and refreshing coleslaw with a slightly tangy dressing is ideal for fish tacos. Vinegar-based coleslaws or those with a lighter mayonnaise-based dressing tend to work best, as they provide a nice contrast to the richness of the fish and avocado crema. Carrot coleslaw, cabbage slaw, or a slaw with jicama and lime are all excellent choices. Avoid overly sweet or heavily creamy coleslaws, which can overpower the delicate flavors of the fish.

Q4: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can definitely use flour tortillas if you prefer them over corn tortillas. Flour tortillas offer a softer and slightly different flavor profile. Choose good quality flour tortillas and warm them properly before filling. While corn tortillas are more traditional for fish tacos, flour tortillas are a perfectly acceptable and delicious alternative.

Q5: What if I don’t have Greek yogurt or sour cream for the avocado crema? Are there any substitutes?

A: If you don’t have Greek yogurt or sour cream, you can use a few other substitutes for the avocado crema. Full-fat coconut milk (the thick, creamy part from a chilled can) can provide a similar richness. You can also use Mexican crema, or for a vegan option, try cashew cream (soaked cashews blended with water and lime juice) or plant-based yogurt. Adjust the consistency and seasonings as needed to achieve a creamy and flavorful crema.

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