fish tacos with mahi mahi recipe

Written BySheba G Updated On
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The Best fish tacos with mahi mahi recipe

I have been making fish tacos with mahi mahi for years and they are always a hit in my house. My kids love them because they are fun to eat and full of flavor. Mahi mahi is a firm white fish that holds up well in tacos and it is a lean source of protein that is good for you.

This recipe is perfect for a weeknight dinner or for feeding a crowd on the weekend. The fish cooks quickly in a hot skillet and you can top the tacos with whatever you like. We go for a simple cabbage slaw and a creamy chipotle sauce. It is a healthy meal that does not feel like diet food and everyone leaves the table happy.

Fish Tacos with Mahi Mahi

4.5 from 622 votes

Crispy pan seared mahi mahi in warm corn tortillas with a crunchy cabbage slaw and a tangy chipotle cream sauce. This recipe is quick enough for a weeknight dinner but impressive enough for guests.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fish

1.5 pounds mahi mahi fillets
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Chipotle Cream Sauce

1/2 cup sour cream
2 tablespoons mayonnaise
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
1 tablespoon lime juice
Salt to taste

For the Cabbage Slaw

2 cups shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

For Serving

8 small corn tortillas
Lime wedges
Fresh cilantro

👨‍🍳Directions

1Pat the mahi mahi fillets dry with paper towels. In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture all over the fish.
2Make the chipotle cream sauce. In a small bowl, combine the sour cream, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and salt. Stir until smooth and set aside.
3Make the cabbage slaw. In a mixing bowl, toss together the green cabbage, red cabbage, cilantro, lime juice, olive oil, salt, and pepper. Set aside.
4Heat the olive oil in a large skillet over medium high heat. Add the mahi mahi fillets and cook for 3 to 4 minutes per side, until the fish is cooked through and flakes easily with a fork. Remove from the skillet and let rest for a minute, then flake into large pieces.
5Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
6Assemble the tacos. Place a few pieces of fish on each tortilla, top with cabbage slaw and a drizzle of chipotle cream sauce. Serve with lime wedges and extra cilantro.

🔧Equipment

Large skillet
Mixing bowl
Small bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 650mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Tips: You can substitute tilapia or cod for the mahi mahi. For a lighter sauce, use Greek yogurt instead of sour cream.

Watch Video Of How Fish Tacos with Mahi Mahi Works

These fish tacos with mahi mahi are a go to recipe in my kitchen for any occasion. They are quick to put together and the flavors are always a crowd pleaser. Whether it is a casual family dinner or a gathering with friends, these tacos never disappoint.

❓ Frequently Asked Questions About Fish Tacos with Mahi Mahi

1. Can I use frozen mahi mahi for this recipe?

Yes, you can use frozen mahi mahi. Just make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before cooking. This helps get a nice sear on the fish.

2. What can I use instead of chipotle peppers in adobo?

If you don’t have chipotle peppers in adobo, you can use smoked paprika mixed with a little cayenne pepper for heat. Or just use a store bought taco sauce or hot sauce mixed with sour cream.

3. How do I keep the tortillas from breaking?

Warm the tortillas before filling them. You can warm them in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a gas flame. Warm tortillas are more pliable and less likely to crack.

4. Can I make the slaw and sauce ahead of time?

Absolutely. The chipotle cream sauce can be made up to 3 days in advance and stored in the fridge. The cabbage slaw is best made within a few hours of serving to keep it crunchy, but you can prep the cabbage and dressing separately and combine them just before serving.

5. Is this recipe gluten free?

Yes, this recipe is naturally gluten free as long as you use corn tortillas. Always check the labels on your spices and chipotle peppers to make sure there are no added gluten ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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