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
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
MAKE THE AVOCADO-LIME SLAW
In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulsed into completely blended.
Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.
MAKE THE CHIPOTLE AIOLI
Stir together the mayo, garlic, lime juice, chili powder (or adobo sauce), salt and pepper. Set aside.
PREPARE THE MAHI MAHI
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.
Add the mahi mahi and turn to coat. Let rest for 15 minutes.
Meanwhile, heat your grill to high heat.
Thread each fish piece with a skewer (not necessary, but helps keep the fish from falling through the grates). Discard the left-over marinade.
Oil the grill rack. Then grill the fish, turning once, until opaque and just cooked through, about 8 minutes total.
Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.