Mahi Mahi Fish Tacos

The firm texture and mild flavor of mahi mahi makes it a delicious option for these healthy mahi mahi fish tacos that are layered with a simple but flavorful cilantro lime slaw. A 30-minute recipe that is perfect for your next taco night!

Total Time30

Course: Main Course

Cuisine: Mediterranean

Keyword: Fish Tacos, Mahi Mahi

Servings:

Ingredients

For the Cilantro Lime Slaw

5 cups cabbage thinly sliced
2 tablespoons red wine vinegar
Juice from 2 limes
Zest from 1 lime
1 teaspoon granulated sugar or honey
1 tablespoon olive oil
⅓ cup chopped fresh cilantro

For the Fish

1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
¼ teaspoon sea salt
1 lb skinless mahi mahi fish about 3 filets, thawed if frozen
1 ½ tablespoons olive oil

For the Tacos

8 6 to 8 inch corn tortillas

Optional Toppings

Sliced avocado hot sauce, fresh cilantro

Instructions

Add slaw ingredients (cabbage, vinegar, lime juice and zest, sugar, and oil) to a large bowl. Toss to coat cabbage in dressing and add the cilantro. Toss again and then set aside to marinate while cooking the fish.
In a small bowl, mix together the fish taco seasoning (chili powder, cumin, garlic powder, onion powder, and salt). Generously coat each side of the fish with the seasoning mixture.
Heat oil in a large cast iron skillet over medium-high heat. Add fish and cook on one side for 3-4 minutes. Flip and cook another 3-5 minutes on the other side or until internal temperature reaches 145 degrees Fahrenheit and fish flakes easily with a fork. (Cooking time will vary slightly depending on the thickness of the filet pieces.)
Wipe out the skillet and warm your corn tortillas.
Assemble tacos by adding cooked mahi mahi and cabbage slaw to a warmed tortilla. Add other toppings as desired such as avocado slices, sour cream, hot sauce, fresh cilantro and fresh squeezed lime juice.

Notes

Leftovers can be stored separately in airtight containers in the refrigerator for up to 2-3 days.

Nutrition