Mahi Mahi Fish Tacos Recipe

Mahi mahi fillets: A firm, white fish that holds up well to grilling or pan-searing.

Olive oil: Used to coat the fish and help the spices adhere.

Chili powder: Adds a bit of heat and depth of flavor to the fish.

Cumin: Provides a warm, earthy flavor that complements the chili powder.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Corn tortillas: The base for your tacos, providing a slightly sweet and earthy flavor.

Shredded cabbage: Adds a crunchy texture and fresh flavor to the tacos.

Sour cream: Adds creaminess and a slight tang to balance the spices.

Lime juice: Freshly squeezed lime juice adds brightness and acidity.

Cilantro: Fresh cilantro adds a burst of herbal freshness to the tacos.

When preparing the mahi mahi for your tacos, ensure that the fish is evenly coated with the spice mixture by using your hands to gently massage the olive oil and spices into the fillets. This helps to infuse the flavors deeply into the fish. Additionally, to achieve a perfectly cooked fish with a slightly crispy exterior, make sure your skillet is preheated to medium-high heat before adding the fish. This will create a nice sear and lock in the moisture, resulting in a tender and flavorful bite.

• mahi mahi fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and firm texture similar to mahi mahi, making it a suitable replacement.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking fish.

• chili powder - Substitute with paprika: Paprika provides a similar mild heat and smoky flavor, though you may need to adjust the quantity to taste.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the recipe.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though it will have a slightly different taste profile.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and pliable, making them a good alternative for tacos if corn tortillas are unavailable.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch and freshness to the tacos.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a healthier alternative to sour cream.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• chopped cilantro - Substitute with chopped parsley: Parsley has a fresh, slightly peppery flavor that can work well in place of cilantro.

• Allow the mahi mahi to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooked fish strips in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the shredded cabbage and chopped cilantro in separate airtight containers. This keeps them fresh and crisp.
• For the sour cream mixture, transfer it to a small, airtight container. This prevents it from absorbing other flavors in the fridge.
• Warm the corn tortillas before storing by wrapping them in a damp paper towel and microwaving for 30 seconds. Once warm, wrap them in aluminum foil to keep them soft.
• Refrigerate all components separately. The fish and sour cream mixture can be stored for up to 3 days, while the cabbage and cilantro can last up to 5 days.
• To freeze, place the cooled fish strips on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the fish from clumping together.
• Label the container with the date to keep track of freshness. Frozen fish can be stored for up to 2 months.
• When ready to eat, thaw the fish in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• Assemble the tacos just before serving to maintain the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the mahi mahi strips on a baking sheet lined with parchment paper.
  3. Cover the fish with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Warm the corn tortillas separately by wrapping them in foil and placing them in the oven for the last 5 minutes of the fish reheating time.
  6. Reassemble your tacos with the reheated fish, shredded cabbage, sour cream, lime juice, and cilantro.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the mahi mahi strips in the skillet and cook for 2-3 minutes on each side until heated through.
  4. Warm the corn tortillas in a separate skillet for about 30 seconds on each side.
  5. Reassemble your tacos with the reheated fish, shredded cabbage, sour cream, lime juice, and cilantro.

• Microwave Method:

  1. Place the mahi mahi strips on a microwave-safe plate.
  2. Cover the fish with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.
  4. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds.
  5. Reassemble your tacos with the reheated fish, shredded cabbage, sour cream, lime juice, and cilantro.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the mahi mahi strips in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes or until warmed through.
  4. Warm the corn tortillas by placing them in the air fryer for the last 1-2 minutes of the fish reheating time.
  5. Reassemble your tacos with the reheated fish, shredded cabbage, sour cream, lime juice, and cilantro.

• Mixing bowl: Use this to combine the olive oil, chili powder, cumin, and garlic powder with the mahi mahi strips.

• Skillet: Heat this over medium-high heat to cook the fish strips.

• Spatula: Use this to flip the fish strips in the skillet to ensure even cooking.

• Separate skillet: Warm the corn tortillas in this or use a microwave.

• Microwave: An alternative to the separate skillet for warming the tortillas.

• Cutting board: Chop the cilantro on this surface.

• Knife: Use this to chop the cilantro finely.

• Measuring spoons: Measure out the olive oil, chili powder, cumin, and garlic powder accurately.

• Measuring cup: Measure the shredded cabbage and sour cream with this.

• Lime squeezer: Extract fresh lime juice efficiently with this tool.

Pre-mix the spices: Combine the chili powder, cumin, and garlic powder in advance to save time when seasoning the mahi mahi.

Prep the toppings: Shred the cabbage and chop the cilantro ahead of time. Store them in the fridge until needed.

Use a hot skillet: Ensure your skillet is preheated to medium-high before cooking the fish. This speeds up the cooking process.

Warm tortillas together: Stack the corn tortillas and warm them all at once in the microwave to save time.