Mahi Mahi Fish Tacos
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
6 Tacos
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Calories
241 kcal
-
Course
Main Course
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Cuisine
Mexican
Mahi Mahi Fish Tacos
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Fresh and vibrant fish tacos with avocado crema and slaw. This flavorful, healthy fish taco recipe is the ideal quick meal for weeknights.
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Ingredients
- 10 to 16 ounces mahi mahi fillets
- 2 Tbsp avocado oil
- 2 tsp chili powder
- ½ tsp salt to taste, sea salt
For the Tacos:
- 6 corn tortillas
- carrot coleslaw
- cabbage coleslaw
Avocado Crema:
- 1 avocado
- ¼ cup Greek yogurt or sour cream
- ¼ cup cilantro
- 2 Tbsp lime juice fresh
- 1 garlic small clove
- ½ tsp salt sea salt
Instructions
- You can prepare the coleslaw up to 4 days in advance, so feel free to make it whenever you’re ready. If you’re using one of my coleslaw recipes and you don’t want leftovers, halve the recipe. I recommend making it ahead of time for the best results because coleslaw tastes better when it has had a chance to sit.
- Transfer the mahi mahi, avocado oil, chili powder, and sea salt to a large zip lock bag. Seal the bag and shake everything together until the fish is coated in oil and seasonings. Marinate for at least 15 minutes, or up to 12 hours.
- When you’re ready to bake the fish, preheat the oven to 400 degrees Fahrenheit. Transfer the marinated fish filets to a casserole dish or baking sheet that is lightly sprayed with cooking spray. Bake for 12 to 15 minutes, or until the fish has cooked through.
- Fish is considered cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. To verify it’s done, insert a meat thermometer into the thickest part of each filet and wait until the numbers stop moving.
- Remove the fish from the oven and use a fork to chop it up into chunks. For richer flavor, drizzle the chopped fish with more avocado oil.
- Add the ingredients for the avocado crema to a small blender (I use a magic bullet) or a food processor. Blend until completely smooth. If need be, you can add a little cold water to help the ingredients blend.
- Heat your tortillas using your preferred method. Stuff the corn tortillas with your desired amount of baked mahi mahi. Top with avocado crema and cabbage slaw. Serve with lime wedges so you can squirt a squeeze of lime juice over the tacos.
Notes
- *Use any type of tortillas you like. Corn tortillas, flour tortillas, grain-free tortillas (for paleo) and low-carb tortillas (for keto fish tacos) all work.
- **Your favorite homemade or store bought coleslaw works great here! I like using my Carrot Slaw or my Healthy Creamy Coleslaw.
- Carrot Slaw
- Healthy Creamy Coleslaw
Nutrition Information
Show Details
Serving
1Taco (of 6)
Calories
241kcal
(12%)
Carbohydrates
15g
(5%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
62mg
(21%)
Sodium
489mg
(20%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Tacos
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1Taco (of 6) | |
| Calories | 241kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 62mg | 21% |
| Sodium | 489mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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