Description

This Mahi Mahi Tacos recipe features perfectly seared mahi mahi fillets seasoned with a blend of spices, topped with a creamy cilantro-lime sauce, fresh avocado slices, fish slaw, and jalapeños, all served on warm charred tortillas. It's a quick, easy, and flavorful meal ideal for weeknight dinners that delivers a satisfying balance of textures and bold flavors.

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

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

Toppings and Assembly

2 poblano peppers or jalapeños
4 tortillas (charred)
1/3 cup fish slaw
1 avocado, sliced
Jalapeños (as desired)
2 tablespoons cilantro (for garnish)

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Instructions

Season the Fish: Start by seasoning the mahi mahi fillets evenly on both sides with garlic powder, salt, pepper, oregano, chili powder, and cumin. Press the seasoning firmly so it adheres well to the fish.
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 them for 7-8 minutes on the first side until golden and cooked about halfway through.
Flip and Finish Cooking: Turn the fish and cook the other side for approximately 7 minutes until the mahi mahi is fully cooked and flakes easily with a fork.
Slice the Fish: Remove the cooked mahi mahi from heat and place it on a cutting board. Slice into strips and optionally drizzle with lime juice and fresh cilantro to enhance flavor.
Prepare the Sauce: While the fish cooks, combine sour cream, lime juice, cilantro, salt, pepper, garlic powder, and olive oil in a blender. Blend until smooth to create a creamy cilantro-lime sauce.
Assemble the Tacos: Take each warm, charred tortilla and layer with sliced mahi mahi, fish slaw, avocado slices, fresh jalapeños, and a generous drizzle of the prepared sauce. Top with extra cilantro if desired.
Serve and Enjoy: Serve the tacos immediately while warm and fresh for the best taste and texture experience.

Notes

For spicier tacos, use fresh jalapeños instead of poblano peppers or add extra sliced jalapeños as a topping.
The creamy cilantro-lime sauce can be made ahead and stored in the fridge for up to 2 days.
Char the tortillas directly over a gas flame or a hot skillet for authentic smoky flavor.
Fish slaw adds crunchy texture; feel free to substitute with shredded cabbage or coleslaw mix.
Use freshly squeezed lime juice for the best vibrant sauce flavor.
This recipe is perfect for quick weeknight meals and can be doubled to serve more guests.

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