Mahi Mahi Fish Tacos with Fruit Slaw Recipe

Ingredients

Main Ingredients

• 1.5 pounds mahi mahi fillets skinless
• 6–8 6-inch corn tortillas warmed

15 Minute Marinade

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon reduced sodium soy sauce
• 1.5 teaspoons paprika
• 1.5 teaspoons chipotle chile powder
• 1.5 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon dried oregano

Strawberry Pineapple Slaw

• 2 cups thinly sliced green cabbage
• 1 pint strawberries hulled and chopped
• 1 cup diced pineapple
• 1 cup blueberries
• 0.5 cup diced red onion
• 1–2 jalapenos seeded, deveined, minced (use 1 for mild heat)
• 0.5 cup loosely packed cilantro chopped
• 2 tablespoons lime juice
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Additional

• 1 Recipe Avocado Crema (follow separate avocado crema recipe)

Instructions

1. Whisk together olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and dried oregano in a small bowl. Place mahi mahi fillets in a shallow dish in a single layer, pour marinade over the fish, and rub evenly on both sides. Let it marinate at room temperature for no more than 30 minutes while preparing other components.
2. Combine thinly sliced green cabbage, chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper in a large bowl. Toss well to mix. Refrigerate until ready to serve. Drain excess juice if the mixture is too watery before serving.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. When the oil is hot and shimmering, carefully add the marinated fish. Cook for about 3 to 4 minutes on each side, depending on thickness, until the fish flakes easily and reaches an internal temperature of about 137 degrees F. Remove from skillet and let rest for 5 minutes before breaking into large pieces.
4. Warm the corn tortillas by flame charring over a gas stove or grill, heating in a dry skillet for 20-30 seconds each side, microwaving covered with a damp paper towel for 20 seconds, or wrapping in foil and heating in a preheated 350 degrees F oven for 15-20 minutes. Keep warm stacked and covered with a damp towel.
5. Divide cooked mahi mahi pieces evenly among warm tortillas. Top each taco with strawberry pineapple slaw and a generous dollop of avocado crema. Garnish with additional lime wedges and hot sauce as desired. Serve immediately for best flavor and texture.

Notes

• Use quality corn tortillas for best flavor and softness.
• Choose fresh or properly thawed wild-caught mahi mahi that is skinless and thicker for optimal cooking.
• Do not marinate mahi mahi for longer than 30 minutes to prevent mushy texture from lime juice acidity.
• If using oven or grill methods, start preheating 15 minutes before cooking to avoid over-marinating the fish.
• A nonstick skillet is preferred for stovetop cooking to prevent sticking and retain marinade flavors.
• Ensure the pan is hot before adding fish to achieve a golden-brown crust.
• Cook mahi mahi to about 137 degrees F internal temperature to keep it tender and juicy.
• Allow the cooked fish to rest for 5 minutes to redistribute juices for better texture.
• Double the recipe to serve larger groups; grilling or baking are more convenient for cooking multiple fillets simultaneously.
• Consider alternative toppings like pineapple salsa or mango salsa for variation.
• Always add fresh lime juice to brighten up the final flavors.
• To keep tortillas warm, cover stacked warmed tortillas with a slightly damp paper or kitchen towel until serving.
• Avocado crema recipe should be made ahead and stored in an airtight container with plastic wrap pressed onto the surface to prevent browning for up to 3 days refrigerated.
• Cooked mahi mahi can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated on stovetop, microwave, or oven following given instructions to maintain texture.
• Mahi mahi fish can be frozen separately for 2 to 3 months; slaw and crema do not freeze well.