Mahi-Mahi Fish Tacos

Name: Mahi-Mahi Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 600 g mahi-mahi fillet (skinless, cut into 8 strips); 1 tsp chili powder; 1 pinch smoked paprika; 1 pinch cumin powder; 1 pinch garlic powder; 0.5 tsp salt; 1 pinch black pepper; 2 tbsp lime juice (freshly squeezed); 2 tbsp oil; 8 pcs corn tortilla (small, 6-inch); 150 g cabbage (finely shredded); 0.25 pcs onion (small, thinly sliced); 2 tbsp cilantro (chopped, for slaw and garnish); 4 tbsp yogurt (plain, full-fat); 1 pcs chipotle pepper in adobo sauce (finely minced, plus 1 tsp adobo sauce); 1 pcs tomato (medium, seeded and diced); 1 pcs garlic (clove, minced)

RATING

4.6/5(173)

TASTE SCORE

9/10

Flaky, mildly sweet Mahi-Mahi fillets seasoned with a smoky chili-lime rub and pan-seared to golden perfection. Tucked into warm corn tortillas with crunchy cabbage slaw, creamy chipotle sauce, and fresh pico de gallo. A bright, beachy taco night favorite ready in 30 minutes.

PREP

20m

COOK

10m

SERVES

2 PIECES

337 cal

SERVINGS

METHOD · 8 STEPS

prep
Season the Mahi-Mahi.
1.Pat the Mahi-Mahi strips completely dry with paper towels.
2.In a small bowl, mix chili powder, smoked paprika, cumin powder, garlic powder, salt, and black pepper.
3.Rub the spice mix all over the fish strips, then drizzle with 1 tbsp lime juice and set aside.
mix
Make the chipotle crema.
1.In a small bowl, stir together yogurt, minced chipotle pepper, 1 tsp adobo sauce, and a pinch of salt.
2.Mix until smooth; set aside.
mix
Toss the cabbage slaw.
1.In another bowl, combine shredded cabbage, sliced red onion, half the cilantro, and remaining 1 tbsp lime juice.
2.Season with a pinch of salt and toss well to coat.
mix
Prepare the quick pico de gallo.
1.In a small bowl, combine diced tomato, minced garlic, remaining cilantro, and a pinch of salt.
2.Stir gently and set aside.
fry · ~5 min
Cook the Mahi-Mahi.
1.Heat oil in a large skillet over medium-high heat until shimmering.
2.Place the fish strips in a single layer, leaving space between them.
3.Sear for 3 minutes on the first side until golden and opaque halfway up.
4.Flip carefully and cook 2 more minutes until just opaque throughout.
TIPDon't move the fish for the first 2 minutes — it needs to develop a crust before it releases cleanly.
other · ~2 min
Warm the tortillas.
While the fish cooks, heat tortillas on a dry skillet or directly over a gas flame for 15 seconds per side until pliable and lightly charred.
assemble
Assemble the tacos.
1.Lay each warm tortilla flat and spread a spoonful of chipotle crema down the center.
2.Place one fish strip on top, then pile on a generous pinch of cabbage slaw.
3.Finish with a spoonful of pico de gallo.
serve
Serve immediately with lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the mahi-mahi very dry before seasoning to ensure a golden crust rather than steaming.
2
Let the fish sear undisturbed for a full 3 minutes — it releases easily when a crust has formed.
3
Warm tortillas directly over a gas flame for a light char that adds smoky flavor and prevents cracking.
4
Use full-fat yogurt for the chipotle crema — low-fat versions can curdle or taste watery.
5
Prepare all toppings (slaw, pico, crema) before cooking the fish so assembly is quick and tacos stay hot.
6
Leftover cooked fish keeps in the fridge for 1 day but is best re-crisped in a dry skillet, not microwaved.

RECIPE VARIATIONS

Adapt it for your goals.

Grilled version

Cook the seasoned fish on a hot grill (or grill pan) for 3 minutes per side instead of pan-searing — adds extra smoky char and works beautifully for outdoor cooking.

Low carb / Keto