Mahi Mahi Tacos
Dive into the bold and refreshing flavors of these Mahi Mahi Tacos, perfect for a quick and crowd-pleasing meal. Tender, flaky Mahi Mahi fillets are marinated in a zesty blend of lime juice, olive oil, and a symphony of spices like paprika, cumin, and garlic powder, then grilled to perfection. A vibrant slaw of shredded red cabbage, carrots, and fresh cilantro adds a crisp and colorful bite, while a spicy sour cream and sriracha sauce infuses the tacos with just the right kick of heat. All of this is nestled in warm, pliable corn tortillas, making every bite a flavor-packed delight. Ready in under 30 minutes, these tacos are the ultimate combination of simplicity and gourmet, perfect for Taco Tuesday or any weeknight craving. Serve with lime wedges for an extra burst of citrusy goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Mahi Mahi fillets
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 cup, shredded Red cabbage
- 1 medium, shredded Carrot
- 0.25 cup, chopped Cilantro
- 0.5 cup Sour cream
- 1 tablespoon Sriracha
- 1 sliced into wedges Lime
Instructions
In a small bowl, mix together olive oil, lime juice, garlic powder, paprika, cumin, salt, and black pepper.
Place the Mahi Mahi fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let marinate for at least 15 minutes.
While the fish is marinating, prepare the slaw by mixing the shredded red cabbage, carrot, and cilantro in a medium bowl. Set aside.
In a small bowl, mix the sour cream and sriracha to create the dressing.
Preheat a grill or non-stick skillet over medium-high heat. Grill the Mahi Mahi for about 3-4 minutes per side, or until it is cooked through and flakes easily with a fork.
Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.
To assemble the tacos, place some grilled Mahi Mahi chunks into each tortilla, top with cabbage slaw, and drizzle with the sour cream-sriracha dressing.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 21.7 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3509 mg | 75% | |
*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.
