Mahi Mahi Fish Tacos
Dive into the vibrant flavors of these Mahi Mahi Fish Tacos, a perfect balance of smoky, tangy, and fresh ingredients that will transport your taste buds straight to the coast. Tender, spice-rubbed Mahi Mahi fillets are pan-seared to flaky perfection, then nestled into warm, charred corn tortillas. Topped with crisp shredded red cabbage, bright cilantro, and a creamy lime crema made with zesty lime juice and sour cream, these tacos are as refreshing as they are satisfying. Customize your tacos with optional toppings like creamy avocado, spicy jalapeños, or a splash of hot sauce for an extra kick. Ready in under 30 minutes, this quick and easy recipe is perfect for weeknight dinners or casual gatherings. Serve with lime wedges for that finishing citrus burst and enjoy a restaurant-quality dish at home!
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Mahi Mahi fillets
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 cups, thinly shredded Red cabbage
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Sour cream
- 2 tablespoons Mayonnaise
- 2 tablespoons Lime juice
- 1 teaspoon Lime zest
- 1 variety as desired Toppings (optional: diced avocado, sliced jalapeños, hot sauce)
Instructions
In a small bowl, combine the chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Pat the Mahi Mahi fillets dry with paper towels and rub both sides with 1 tablespoon of olive oil. Sprinkle the spice mixture evenly over the fish, coating all sides.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the Mahi Mahi fillets to the pan. Cook for 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and set aside.
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and lime zest to create the lime crema. Adjust seasoning with salt to taste, if needed.
Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame for 15-20 seconds per side, until pliable and slightly charred. Keep the tortillas warm by wrapping them in a clean kitchen towel.
To assemble the tacos, flake the Mahi Mahi into bite-sized pieces and place some in the center of each tortilla. Top with shredded red cabbage, chopped cilantro, and a drizzle of the lime crema. Add optional toppings like diced avocado, sliced jalapeños, or hot sauce, if desired.
Serve immediately with extra lime wedges on the side for squeezing.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
