Mahi Mahi Fish Tacos

Fish tacos can be so hit or miss. It just so happens that the first fish tacos I ate were a grand slam. We’re talking the best fish tacos – to date – that I’ve eaten.

Oh, Escalantes, the things I would do for your Tacos De Pescado recipe! They’re just about the only thing I miss from our 1 1/2 years spent in Houston.

Escalantes’ fish tacos these are not, but they are delicious in their own right. I’ve followed many a fish taco recipe in hopes of finding one both John and I loved, but that goal proved elusive until I decided to wing it on my own.

A few weeks back I decided to just go for it, and somehow managed to produce a plate of fish tacos that we really enjoyed. Having not anticipated a resounding success, I didn’t document the process; but as soon as we polished off the tacos, I sat down in front of the computer to jot down the ingredients I used.

Now here we are nearly a month later and I finally got around to making the Mahi Mahi fish tacos again… this time with photographic proof!

Mahi Mahi is a flaky white fish with a very mild flavor, so a bouquet of spices is quite necessary. What I used: paprika, chipotle chile powder, ground garlic, ground onion, oregano, and – of course – Kosher salt.

Another key component to tasty fish tacos are the accoutrements. The essentials: guacamole, purple cabbage, and crema (in this case, a chipotle-lime crema).

Now I’m sure grilling would yield a fantastic piece of fish, but I’m sticking with my tried-and-true method of pan-searing. Rub the spice mixture into the Mahi Mahi and then cook it in a hot skillet until crispy and almost blackened on the outside, flaky on the inside.

If corn tortillas are your thing, then by all means, go that route. John and I are partial to flour tortillas, and though I typically buy those of the whole wheat variety, I opted for these gorgeous orange habanero flour tortillas from Trader Joe’s.

Flaky pieces of flavorful tender Mahi Mahi, rich guacamole, crunchy purple cabbage, and a smoky-tart crema combine to make a light & healthy meal that tastes delicious.

Plus, check out those gorgeous colors! I feel happy just looking at these photos =).

Mahi Mahi Tacos

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: saute main fish avocado Mexican

Ingredients (2 servings)

Ingredients for the fish:

  • 1/2 lb wild-caught mahi mahi
  • 1/2 Tbsp paprika
  • 1/2 tsp chipotle chile powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp oregano
  • 1/2 tsp Kosher salt
  • 1 Tbsp canola oil

Ingredients for the chipotle-lime crema:

  • 1/2 cup plain 2% Greek yogurt
  • 2 Tbsp well-shaken low fat buttermilk
  • 1/4 tsp chipotle chile powder
  • freshly squeezed juice from 1/2 lime
  • a few dashes chipotle hot sauce
  • Kosher salt, to taste

Ingredients for the guacamole:

  • 1 medium-sized ripe avocado, peeled & pitted
  • 1 Tbsp chopped cilantro
  • 1 green onion, thinly sliced
  • freshly squeezed juice from 1/2 lime
  • Kosher salt and freshly ground black pepper, to taste

Additional Ingredients:

  • tortillas (I used habanero flour tortillas from Trader Joe’s)
  • 1 cup shredded purple cabbage
  • lime wedges
  • chipotle hot sauce


Combine the paprika, chipotle chile powder, garlic powder, onion powder, oregano, and salt in a small bowl; stir and rub all over the mahi mahi. Set aside.

In a medium bowl, whisk together all ingredients for the crema until smooth. Set aside.

In a separate medium bowl, mash together all ingredients for the guacamole. Set aside.

Heat canola oil in a medium skillet set over medium heat. When hot, add in the spice-rubbed mahi mahi. Cook until crisp on the outside and cooked through, flipping halfway through, about 8-10 minutes total. Flake fish with a fork right in the pan.

If you have a gas stove, set one burner to a low flame. Carefully hold a tortilla over the flame for about 10 seconds, or until brown spots form; flip the tortilla over and repeat on the other side. Repeat this step with remaining tortillas. If you do not have a gas stove, heat tortillas in the microwave for 20 seconds.

Spread a few spoonfuls of the guacamole down the center of each warmed tortilla. Top with a small handful of the shredded purple cabbage. Evenly divide the flaked fish on top of the cabbage, and finish each taco off with a generous drizzle of the crema.

Nutritional Information (without tortillas, the nutritional stats of which vary depending on brand):

375 calories, 22.9 grams fat, 3.1 grams saturated fat, 6.9 grams fiber, 33.8 grams protein

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12 thoughts on “Mahi Mahi Fish Tacos

  1. This is great!! Never fixed mahi mahi tacos like but I like it better than grilling. 10 stars for this receipe.

  2. I made these last night – they were super easy and really delicious! My 6 year old swore he wouldn’t eat them when he saw me making them ended up eating 2 tacos he loved them so much (I did omit the hot sauce for the kids and they were equally delicious). Im so glad i stumbled accross your blog… I’m going to try the shrimp tacos next :-) – thanks so much!

  3. First off: delicious. The bf and I didn’t have any dinner planned last night and I thought we were going to be stuck doing something thrown together and not too healthy but then I remembered the mahi mahi fillet in the freezer and green cabbage and cilantro in the fridge that needed to be used – tacos! I’ve never cooked mahi mahi before so that’s how I ended up here… here’s my version based on what was on hand. Doubled the spices and blended them together in a spice grinder and saved the extra for a later date. Grilled the mahi. Out of yogurt so used feta instead. Had some previously cooked black beans in the fridge and made semi-refried beans with cumin & chili powder. Brown basmati with lime and coconut oil. Made cabbage “salsa” with the last of our fresh garden tomatoes, cilantro, red onion, chili flakes, salt & pepper. Topped the tacos with shredded carrot and fresh avocado slices. YUM!!!!

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