Description
These Mahi Mahi Tacos combine perfectly seared fish with a zesty sauce, crunchy slaw, and fresh avocado for a flavorful, easy, and quick meal that's perfect for weeknight dinners.
Ingredients
Units
Scale
Fish and Seasoning
- 4 Mahi Mahi fillets
- 2 teaspoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
Peppers
- 2 poblano peppers or jalapeño peppers
Sauce
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/4 cup cilantro
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon olive oil
Assembly
- 4 tortillas (charred)
- 1/3 cup fish slaw
- 1 avocado, sliced
- Jalapeños (to taste)
- 2 tablespoons cilantro (for garnish)
Instructions
- Season the Fish: Start by seasoning the mahi mahi fillets on both sides with garlic powder, salt, pepper, oregano, chili powder, and cumin. Press gently to make sure the seasoning sticks well.
- Cook the Fish: Heat 2 teaspoons of olive oil in a large skillet or indoor grill over medium-high heat. Add the seasoned mahi mahi fillets and sear for 7-8 minutes on the first side until golden and cooked about halfway through.
- Flip the Fish: Carefully flip the fillets and cook for an additional 7 minutes or until the mahi mahi is cooked through and flakes easily with a fork.
- Slice the Fish: Remove the cooked fillets onto a cutting board and slice into strips. Drizzle with lime juice and sprinkle with chopped cilantro for added flavor.
- Prepare the Sauce: Combine sour cream, lime juice, cilantro, salt, pepper, garlic powder, and olive oil in a blender. Blend until smooth and creamy.
- Assemble the Tacos: Warm the charred tortillas, then layer with sliced mahi mahi, fish slaw, sliced avocado, jalapeños, and a drizzle of the prepared sauce. Garnish with additional cilantro.
- Serve and Enjoy: Serve the tacos immediately while warm and enjoy the fresh, flavorful combination.
Notes
- Use fresh mahi mahi fillets for the best flavor and texture.
- If you prefer milder heat, substitute poblano peppers for jalapeños or omit jalapeños from the toppings.
- Char the tortillas directly over a gas flame or in a hot dry skillet for better flavor and texture.
- The sauce can be made ahead and stored in the fridge for up to one day.
- Fish slaw can be store-bought or homemade with shredded cabbage, lime juice, and cilantro for a fresh crunch.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 541 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 141 mg
