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 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
For the Crispy Mahi Mahi:
- 1 pound fresh Mahi Mahi fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Vegetable oil for frying
For the Refreshing Slaw
- 2 cups thinly shredded cabbage (green or purple)
- 1/2 cup shredded carrots
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
For the Zesty Sauce
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon hot sauce (adjust to your preferred spice level)
- 8 small flour or corn tortillas
- Sliced avocado, lime wedges, and extra cilantro for garnish
1. Preparing the Crispy Mahi Mahi
- In a shallow dish, combine the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and freshly ground black pepper.
- Cut the Mahi Mahi fillets into manageable 2-inch wide strips.
- In a large skillet, heat about 2 inches of vegetable oil over medium-high heat.
- Dredge each Mahi Mahi strip in the flour mixture, ensuring an even coating.
- Carefully place the coated Mahi Mahi strips into the hot oil and fry until they turn a beautiful golden brown and crispy, which should take about 3-4 minutes per side. Once done, transfer them to a paper towel-lined plate to drain any excess oil.
2. Crafting the Refreshing Slaw
- In a mixing bowl, combine the thinly shredded cabbage, shredded carrots, chopped cilantro, mayonnaise, fresh lime juice, salt, and pepper.
- Toss the ingredients together until the slaw is evenly coated with the dressing. Adjust the seasoning to your taste preferences.
3. Whipping Up the Zesty Sauce
- In a small bowl, whisk together the mayonnaise, fresh lime juice, lime zest, and hot sauce until the mixture is well blended. Adjust the amount of hot sauce to match your desired level of spiciness.
4. Assembling the Tacos
- Warm the tortillas in a dry skillet or microwave for about 30 seconds until they become pliable.
- To create each taco, start with a spoonful of the refreshing slaw on the tortilla, followed by a generous serving of crispy Mahi Mahi.
- Drizzle the zesty sauce generously over the top.
- Garnish your tacos with slices of creamy avocado, fresh lime wedges, and a sprinkle of extra cilantro.
5. Savor and Delight!
Now, it’s time to revel in the masterpiece you’ve created. Serve your Crispy Mahi Mahi Fish Tacos with your preferred side dishes, be it cilantro-lime rice, black beans, or a side of tortilla chips with homemade salsa. These tacos are a symphony of flavors and textures that will transport your taste buds to a coastal paradise, right in the comfort of your own kitchen.
Mahi Mahi Fish Tacos are a culinary adventure that brings the coastal spirit to your plate. With their crispy Mahi Mahi, vibrant slaw, and zesty sauce, they offer a symphony of flavors that will please your palate and leave you craving more. So, gather your ingredients, embark on this flavor-filled journey, and indulge in the delight of these ultimate Mahi Mahi Fish Tacos. Whether it’s a casual weeknight dinner or a lively weekend gathering, these tacos are sure to impress and satisfy your guests.
Estimated Nutrition Per Serving (1/4 of the Recipe)
Dietary Fiber:5 grams
Total Fat:18 grams
Saturated Fat:3 grams
Please note that these nutrition estimates are approximate and can vary based on various factors, including the specific brands of ingredients used and portion sizes. It’s always a good idea to consult with a registered dietitian or use a nutritional calculator for precise information, especially if you have specific dietary restrictions or requirements. Enjoy your Mahi Mahi Fish Tacos while keeping an eye on your individual dietary needs!
375 calories, 22.9 grams fat, 3.1 grams saturated fat, 6.9 grams fiber, 33.8 grams protein