Mahi Mahi Tacos

White round plate with three soft fish tacos with avocado and cabbage on them.

Indulge in the perfect blend of flavors with my tantalizing recipe for mahi mahi tacos, featuring succulent pan seared fish, homemade mango salsa, and a touch of spice, guaranteed to transport your taste buds to culinary paradise in 30 minutes time.

Course Main Course

Cuisine Mexican

Diet Low Salt

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 617kcal

Author Katie

Equipment

1 Bowl
1 Cutting Board
1 Knife
1 Zester
1 Juicer
1 Stove Top
1 Pair of Tongs

Ingredients

1 Hass avocado
1 mango diced
2 plum tomatoes diced
1 tablespoon cilantro minced
½ Lime zested
1 Lime juiced and divided
16 ounce Mahi Mahi Filets
1 teaspoon taco seasoning
1 cup + 1 tablespoon canola oil
6 Corn tortillas
½ cup shredded cabbage

Instructions

Avocado Mango Salsa

First, prepare the avocado mango salsa. Combine the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.

Fish Tacos

Season the mahi mahi with the taco seasoning on both sides, and set to the side. Then, preheat a large killet on medium heat.
Add 1 tablespoon of vegetable oil. Cook the mahi mahi for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can tent the fish with a piece of aluminum foil).
Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown.
Once the corn tortilla shell is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.
Place a tablespoon or so of shredded cabbage in the middle of a tortilla, a pieces of the fish, and top with the avocado mango salsa. Repeat until all tacos are made.

Notes

Servings - This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
Marinate - Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
Non-stick Pan - Use a non-stick pan to ensure the mahi filet does not stick to the pan.
Don't overcook fish - Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
Toppings - Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness.

Nutrition