Mahi Mahi Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
617 kcal
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Course
Main Course
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Cuisine
Mexican
Mahi Mahi Tacos
Description
This Mahi Mahi Tacos recipe starts by preparing a salsa of diced avocado, mango, tomatoes, and cilantro, brightened with lime zest and juice. The mahi mahi fillets are seasoned with taco seasoning and pan-seared in vegetable oil until cooked through and flaky. The fish is kept warm while the corn tortillas are briefly heated by frying in canola oil until slightly softened and pliable.
The tacos are assembled by layering the flaky fish with shredded cabbage and the fruit salsa inside the tortillas folded in half. The combination of the rich yet mild fish, bright and fresh salsa, and crunchy cabbage provides a complex textural and flavor experience. Lime juice adds an acidic counterpoint that enlivens the dish.
These tacos yield about six servings, suitable for two to three adults when paired with sides. The fish benefits from marinating at least 30 minutes for enhanced flavor and tenderness. To prevent sticking, use a non-stick pan and avoid overcooking to preserve moisture.
Fresh toppings and proper preparation give these tacos a balance that fits well for light lunches or casual dinners with a mild spicy seasoning twist.
Ingredients
- 1 avocado Hass variety
- 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 canola oil 1 tablespoon
- 6 corn tortillas
- ½ cup cabbage shredded
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.
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
- This recipe yields 6 tacos, enough for 2-3 adults depending on sides.
- Marinate the fish at least 30 minutes to boost flavor and tenderness.
- Use a non-stick skillet to prevent sticking and tearing of the fish.
- Cook mahi mahi about 4-5 minutes per side until it flakes easily with a fork.
- Add fresh toppings like cabbage, avocado, cilantro, mango salsa, and lime for bright contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 617 kcal
% 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.
User Reviews
Overall Rating
5
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