5 from 12 votes
Mahi Mahi Tacos
Mahi Mahi Tacos feature pan-seared fish fillets seasoned with a blend of chili powder, paprika, and garlic powders, paired with a creamy cilantro lime sauce and tangy mango chutney. The combination balances smoky and fresh flavors alongside crunchy cabbage in warm tortillas for a satisfying handheld meal.
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings:
4
(Makes 8 tacos)
Calories:
420 kcal
Course:
Main Course
Cuisine:
American, Mexican, Caribbean
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
- cilantro for serving, wedges (lime), sprigs (cilantro
- lime 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 (Makes 8 tacos)
Amount Per Serving
Calories 420
% 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.