Amazing Mahi Mahi Tacos are absolutely that…AMAZING!
These tacos are layered with flavor after flavor and really are out-of-this-world delicious.
Can you tell we like these Mahi-Mahi Tacos? Trust us…when you make them, you’ll get just as excited, too!
MAHI MAHI TACOS ARE EASY TO MAKE AT HOME
Fish tacos may seem like something that’s not easy to achieve at home.
Trust us. These Mahi-Mahi Tacos are simple to prepare and are as good as you’ll get anywhere.
Watch us show you how easy it is to prepare the Amazing Mahi-Mahi Tacos!
MAHI MAHI TACOS ARE LAYERED WITH FLAVORFUL INGREDIENTS
Before we get to the star ingredient of these mahi-mahi tacos, let’s talk about what else makes them so great.
The Avocado Lime Slaw is incredibly fresh and bursting with flavor.
It’s wonderful because the recipe gives you plenty to put on your tacos, and then have lots left over as a side dish. Yum!
Another delicious addition to these mahi-mahi tacos is a zesty chipotle aioli.
The chipotle chili powder adds a little heat, so if you want to go super mild, you can use just regular chili powder.
The fresh garlic and lime juice round out the flavor profile of the aioli perfectly.
BLACKENED MAHI MAHI CAN BE GRILLED OR SEARED IN A SKILLET
Mahi Mahi is a great fish to blacken and then either grill or sear in a hot skillet.
If grilling, a grill pan is great for keeping the fish from falling through the grates.
Or, you can run skewers through the fish pieces. The fish only need to cook for a total of 5 to 8 minutes to become cooked through and starting to flake. And the smell? Crazy good.
Finally, we love to double stack each taco with two corn tortillas.
To bring out the amazing corn taste even more, we either throw the tortillas on the hot grill for a few minutes, or place them directly on the stove gas flame.
All you need is a few flips of the tortillas and they are good to go. You could also do this by placing them individually on a skillet. Just keep them in a pocket of foil to keep them warm as you cook heat them all up.
MAHI MAHI TACOS COME TOGETHER QUICKLY
And it just keeps getting better, these tacos only take about 30 minutes from start to finish!
The combination of the blackened mahi mahi, the avocado-lime slaw, the kick of the chipotle mayo and all the fixins is out of this world.
These mahi-mahi tacos have become one of our favorite go-to tacos recipes. Once you try them, you’ll most likely feel the same way!
Amazing Mahi Mahi Tacos
Ingredients
FOR THE AVOCADO-LIME SLAW
- 1/2 cup good quality mayonnaise
- 1 avocado
- 1/2 cup cilantro roughly chopped
- 2 garlic cloves
- 3 tbsp fresh lime juice
- 4 pickled jalapenos or 1 fresh, cored and seeded
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1 12 oz. bag of slaw mix or 1 cup fresh green cabbage, 1 cup red cabbage, 2 carrots, chopped and grated
FOR THE CHIPOTLE AIOLI
- 1/2 cup quality mayonnaise
- 2 garlic cloves minced
- 1 tsp fresh lime juice
- 1 tsp chipotle chile powder or for more heat, 1 teaspoon of adobo sauce from canned chipotles
- 1 pinch Kosher salt and freshly ground black pepper
FOR THE MAHI MAHI
- 1 1/4 lb skinless mahi mahi fillets cut into 12 pieces (can aslo use fresh tuna steak)
- 4 tsp chipotle chili powder or New Mexico or Ancho
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 12 corn tortillas
- 1/2 cup fresh cilantro for garnish
- 1/2 cup thinly sliced radish for garnish
- 2 fresh jalapenos thinly sliced, for garnish
- Hot sauce such as Tobasco, for garnish
Instructions
MAKE THE AVOCADO-LIME SLAW
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In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulsed into completely blended.
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Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.
MAKE THE CHIPOTLE AIOLI
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Stir together the mayo, garlic, lime juice, chili powder (or adobo sauce), salt and pepper. Set aside.
PREPARE THE MAHI MAHI
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Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
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Add the mahi mahi and turn to coat. Let rest for 15 minutes.
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Meanwhile, heat your grill to high heat.
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Thread each fish piece with a skewer (not necessary, but helps keep the fish from falling through the grates). Discard the left-over marinade.
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Oil the grill rack. Then grill the fish, turning once, until opaque and just cooked through, about 8 minutes total.
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Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
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Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.
I made this last night and the tacos were delicious. Will definitely make them again. These would be great for a “so it yourself” dinner!! My other comment is just that it took me quite awhile to get things ready because the ingredients are not on the same page as the instructions for each component. I could have printed it but the reason I go online is so I don’t have to print. If the ingredient list for each component was followed by the instructions for that component it would take less time. Again the recipe is fantastic. Maybe just reformat the recipe so you don’t have to scroll down and up to make each component. Thanks
I just made these for dinner last night. They turned out excellent. My adaptation was to cut the fish in chunks after the marinade( which I did in a baggie) and toss in a little flour before cooking in a little oil in my cast iron pan. The slaw added a nice crunch and the chipotle mayo was a big hit. It may look like a lot of ingredients but it was simple to make. 2 thumbs up!
Awesome, Carolyn! And that sounds like a good approach with the way you prepared the fish. So glad you liked it! It’s definitely one of our favorite dishes! Thanks so much for letting us know, and please stay in touch! Best, Kris & Wesley
I have been looking for a good fish taco recipe– in particular a good crema/mayo. I’m going to try these tonight for my family, using the last of our garden jalapeños, some of which have turned red. Thanks for sharing.
Thanks, Maria!! We so hope you like them. We really do. Let us know what you think. Thank you!! Kris & Wesley
These are right up my alley! I’ve been craving fish tacos lately and these look like they have tons of flavor. Thanks for the inspiration!
Thanks, Coley. They really do pack a lot of flavor. Wesley doesn’t like fish tacos that are too ‘fishy’ tasting. I think the combination of the Mahi Mahi with the blackening seasonings really make these tacos just perfect tasting. Please let us know how they turn out for you! Kris & Wesley