Mahi Mahi Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
4 (Makes 8 tacos)
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Calories
420 kcal
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Course
Main Course
Mahi Mahi Tacos
Description
This recipe prepares mahi mahi fillets seasoned with chili powder, paprika, onion powder, garlic powder, and salt, then pan-cooked in olive oil until browned and cooked through. The fish’s mild, flaky texture is enhanced by a bright cilantro lime crema made from sour cream, mayonnaise, lime juice, garlic, and fresh cilantro, which adds a cooling contrast.
To assemble, the fish is laid on tortillas spread with sweet mango chutney, topped with the cabbage tossed in a portion of the crema, and garnished with additional crema and cilantro. Optional additions like mango salsa or lime wedges provide more layers of flavor.
These tacos are served warm, with the textured fish and fresh crema pairing well with the crisp cabbage and the sweetness from the chutney. Leftovers can be refrigerated for use in wraps, sandwiches, or burrito bowls within three days.
The recipe suggests warming tortillas on a grill or microwave, and offers seasoning variations such as blackening or salmon seasoning blends that still complement the fish well without overwhelming its delicate flavor.
Ingredients
Mahi Mahi:
- 4 mahi mahi fillets (4 oz each)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Cilantro Lime Crema:
- 6 tablespoons sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons lime juice
- ¼ teaspoon garlic powder
- ¼ cup cilantro
- Pinch kosher salt
Other:
- 2 cups cabbage shredded; or coleslaw mix
- 8 corn tortillas warmed on the grill or in the microwave, small, white; or flour tortillas
- ⅓ cup mango chutney like Major Grey’s
- mango salsa optional
- lime for serving, wedges (lime), sprigs (cilantro
- cilantro for serving, wedges (lime), sprigs (cilantro
Instructions
- Pat the mahi mahi fillets dry. Mix the chili powder, paprika, onion powder, garlic powder, and salt together in a small bowl. Sprinkle the spice mixture on both sides of the fish.
- Heat olive oil in a large skillet or grill pan over medium high heat. Add the fish and cook 3-4 minutes until browned. Flip the fish and cook another 3-4 minutes until done. Remove from skillet.
- To make the cilantro lime crema, blend the sour cream, mayonnaise, lime juice, garlic, cilantro, and salt together in a mini food processor or blender until smooth. Add a teaspoon of water if needed to thin it out a little.
- Toss about 2 tablespoons of the crema in a medium bowl with the shredded cabbage. Pour the remaining sauce in a bowl to serve with the tacos.
- To assemble the tacos, heat the tortillas in the microwave to soften them or on the grill if you like them lightly charred. Spread 2 teaspoons of mango chutney on each tortilla and top with half a piece of mahi mahi. Top with some cilantro lime crema, cabbage slaw, and cilantro sprigs. If desired, you can also top the tacos with my easy mango salsa. Serve tacos with cilantro lime crema and lime wedges on the side.
Notes
- Use your own blackening seasoning or a premade salmon or taco seasoning for variation in fish flavor.
- Watch the mahi mahi carefully while cooking to avoid drying it out; it cooks quickly in about 3-4 minutes per side.
- Warm tortillas on a grill, gas stove flame, or microwave for softness or slight charring before assembling tacos.
- Customize tacos with toppings like pickled onions, avocado slices, or cotija cheese for extra flavor and texture.
- Store leftover cooked mahi mahi in an airtight container in the refrigerator for up to 3 days; use in sandwiches, wraps, or burrito bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Makes 8 tacos)
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 2 tacos | |
| Calories | 420kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 489mg | 20% |
| Potassium | 719mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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