Description
These flavorful Mahi Mahi Tacos are a quick and delicious meal, featuring tender pan-seared mahi mahi seasoned with a smoky spice blend, topped with a creamy cilantro lime crema, crunchy cabbage slaw, and sweet mango chutney. Perfect for a vibrant weeknight dinner or casual gathering.
Ingredients
For the Fish
- 4 mahi mahi fillets (4 oz each)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
For the Cilantro Lime Crema
- 6 tablespoons sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons lime juice
- ¼ teaspoon garlic powder
- ¼ cup cilantro
- Pinch kosher salt
For Assembly
- 2 cups shredded cabbage or coleslaw mix
- 8 small white corn or flour tortillas (warmed on the grill or in the microwave)
- 1/3 cup mango chutney (like Major Grey’s)
- Mango salsa (optional)
- Lime wedges (for serving)
- Cilantro sprigs (for garnish)
Instructions
- Prepare the Fish: Pat the mahi mahi fillets dry with paper towels. In a small bowl, combine chili powder, paprika, onion powder, garlic powder, and kosher salt. Sprinkle this spice mix evenly on both sides of each fillet.
- Cook the Fish: Heat olive oil in a large skillet or grill pan over medium-high heat. Add the seasoned fish and cook for 3-4 minutes until the underside is nicely browned. Flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily. Remove from heat.
- Make Cilantro Lime Crema: In a mini food processor or blender, combine sour cream or Greek yogurt, mayonnaise, lime juice, garlic powder, cilantro, and a pinch of kosher salt. Blend until smooth. If needed, add a teaspoon of water to thin the crema to a drizzle-able consistency.
- Prepare Cabbage Slaw: Toss about 2 tablespoons of the cilantro lime crema with the shredded cabbage in a medium bowl for a creamy slaw. Reserve the remaining crema to serve with the tacos.
- Warm Tortillas & Assemble: Heat tortillas in the microwave or on a grill until warm and pliable. Spread 2 teaspoons of mango chutney on each tortilla. Place half a fillet of cooked mahi mahi on top, followed by a generous spoonful of cilantro lime crema, cabbage slaw, and garnish with fresh cilantro sprigs. Optionally, add mango salsa for extra flavor.
- Serve: Serve the tacos with additional cilantro lime crema and lime wedges on the side for squeezing over. Enjoy immediately while fresh and warm.
Notes
- You can substitute sour cream with Greek yogurt for a healthier crema option.
- Adjust the spice level by adding cayenne pepper to the fish seasoning if you prefer more heat.
- Use corn tortillas for gluten-free tacos or flour tortillas for a softer texture.
- Leftover fish can be refrigerated and eaten within 2 days but is best served fresh.
- Adding mango salsa is optional but recommended for extra sweetness and texture contrast.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
