Mahi Mahi Fish Tacos

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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.

Mahi Mahi Fish Tacos

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 Fish Tacos

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.

Mahi Mahi Fish Tacos

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

Mahi Mahi Fish Tacos

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.

Mahi Mahi Fish Tacos

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.

Mahi Mahi Fish Tacos

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 Fish Tacos

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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