5.0 from 18 votes
Mahi Mahi Tacos
Indulge in the perfect blend of flavors with my tantalizing recipe for mahi mahi tacos, featuring succulent pan seared fish, homemade mango salsa, and a touch of spice, guaranteed to transport your taste buds to culinary paradise in 30 minutes time.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 617 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 Hass avocado
- 1 Mango diced
- 2 plum tomatoes diced
- 1 tablespoon cilantro minced
- ½ Lime zested
- 1 lime juiced and divided
- 16 ounce mahi mahi filets
- 1 teaspoon taco seasoning
- 1 cup + 1 tablespoon canola oil
- 6 corn tortillas
- ½ cup shredded cabbage
Instructions
Avocado Mango Salsa
- First, prepare the avocado mango salsa. Combine the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.
Cup of Yum
Fish Tacos
- Season the mahi mahi with the taco seasoning on both sides, and set to the side. Then, preheat a large killet on medium heat.
- Add 1 tablespoon of vegetable oil. Cook the mahi mahi for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can tent the fish with a piece of aluminum foil).
- Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown.
- Once the corn tortilla shell is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.
- Place a tablespoon or so of shredded cabbage in the middle of a tortilla, a pieces of the fish, and top with the avocado mango salsa. Repeat until all tacos are made.
Notes
- Servings - This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
- Marinate - Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
- Non-stick Pan - Use a non-stick pan to ensure the mahi filet does not stick to the pan.
- Don't overcook fish - Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
- Toppings - Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness.
Nutrition Information
Serving
1g
Calories
617kcal
(31%)
Carbohydrates
67g
(22%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Cholesterol
72mg
(24%)
Sodium
159mg
(7%)
Potassium
1463mg
(42%)
Fiber
16g
(64%)
Sugar
17g
(34%)
Vitamin A
4272IU
(85%)
Vitamin C
61mg
(68%)
Calcium
119mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 617
% Daily Value*
| Serving | 1g | |
| Calories | 617kcal | 31% |
| Carbohydrates | 67g | 22% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 159mg | 7% |
| Potassium | 1463mg | 31% |
| Fiber | 16g | 64% |
| Sugar | 17g | 34% |
| Vitamin A | 4272IU | 85% |
| Vitamin C | 61mg | 68% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.