Description
Delicious and vibrant Mahi Mahi Tacos featuring perfectly seared fish, topped with a spicy and creamy mango salsa sauce, shredded cabbage slaw, and fresh cilantro for a refreshing, flavor-packed meal ready in just 30 minutes.
Ingredients
Scale
Fish and Seasoning
- 1 lb Mahi Mahi filets (alternatives: cod or tilapia)
- 1 tsp Garlic powder (or fresh garlic)
- 1 tsp Onion powder (or fresh onion)
- 1 tsp Paprika (smoked paprika for extra flavor)
- 1 tsp Oregano (or dried thyme)
- 1 tsp Chili powder (adjust to taste)
- 1 tsp Kosher salt (or table salt)
- 1/2 tsp Ground black pepper (or white pepper)
Cooking Fats and Liquids
- 2 tbsp Butter (can substitute olive oil for dairy-free)
- 1 tbsp Olive oil (or grapeseed/avocado oil)
- 1 tbsp Lemon juice (or lime juice)
Taco Components
- 8 Corn tortillas (or flour tortillas)
- 2 cups Shredded cabbage slaw (or shredded lettuce)
- 1 medium Red onion (or sweet onion/scallions)
- 1/2 cup Cilantro (or parsley)
Creamy Sauce
- 1/2 cup Mayonnaise (or Greek yogurt)
- 1 tbsp Hot sauce (adjust to spice preference)
- 1 tbsp Honey (or maple syrup)
- 1 tbsp Lime juice (or lemon juice)
Optional Topping
- 1 cup Mango salsa (or pico de gallo)
Instructions
- Pat Dry and Season the Fish: Use paper towels to pat the Mahi Mahi filets dry, ensuring a good sear. Evenly coat both sides of the fish with garlic powder, onion powder, paprika, oregano, chili powder, kosher salt, and ground black pepper.
- Heat the Pan: Place a cast iron pan over medium-high heat. Add the butter and olive oil and heat until sizzling and hot to create a flavorful cooking base.
- Sear the Fish: Lay the seasoned filets in the hot pan. Sear them for 3-4 minutes on the first side until they develop a golden-brown crust. Flip and cook the other side until the fish is opaque and cooked through, about 3 more minutes.
- Prepare the Creamy Sauce: In a small bowl, combine mayonnaise, hot sauce, honey, salt, pepper, and lime juice. Whisk until smooth and creamy for a spicy and sweet topping.
- Char the Tortillas: Over an open flame or directly in the hot pan, char each corn tortilla for about 1 minute per side until slightly blackened and pliable, adding smoky flavor.
- Assemble the Tacos: Slice or gently flake the cooked Mahi Mahi. Place the fish on each charred tortilla, then top with shredded cabbage slaw, thinly sliced red onion, fresh cilantro, and drizzle with the creamy sauce. Optionally add mango salsa for a sweet, tangy bite.
Notes
- For dairy-free tacos, substitute butter with olive oil.
- Adjust chili powder and hot sauce quantities according to your preferred spice level.
- Fresh garlic and onion can be used instead of powders for more pungent flavor.
- Use flour tortillas if corn tortillas are unavailable or for a softer texture.
- Leftover fish can be refrigerated up to 2 days for quick reheat tacos.
- Smoked paprika enhances the taste but regular paprika works well too.
- To make it lower calorie, swap mayonnaise for Greek yogurt in the sauce.
