Amazing Mahi Mahi Tacos

Mahi Mahi tacos in a taco rack on a wooden table.

Course: Entree, lunch

Cuisine: Tex-Mex, Mexican

Prep Time: 25

Cook Time: 8

Total Time: 33

Servings: people

Calories: 368kcal

Author: Kris Longwell

These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!

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Equipment

Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.

Ingredients

FOR THE AVOCADO-LIME SLAW

½ cup mayonnaise
1 avocado
½ cup cilantro roughly chopped
2 garlic cloves
3 tablespoon lime juice
4 tablespoon jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
12 oz. slaw mix

FOR THE CHIPOTLE AIOLI

½ cup mayonnaise
2 cloves garlic minced
1 teaspoon lime juice
½ teaspoon chipotle chile powder add more for increased heat, or regular chil powder for less heat
1 pinch Kosher salt and freshly ground black pepper

FOR THE MAHI MAHI

1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
4 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
2 tablespoon lime juice
3 tablespoon olive oil
½ teaspoon freshly ground black pepper
12 corn tortillas
½ cup fresh cilantro for garnish
½ 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

In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until 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, 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.
Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
Grill the fish, carefully 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.

Video

Notes

Use your favorite type of chili powder. We like chipotle chili powder, but this will definitely add some heat. If you're looking for low to no spicy heat, then use regular chili powder.

If you can't find mahi-mahi, you can use quality tuna steak, or swordfish, or cod.

We highly recommend placing the marinating fish into a grill pan, or a cast iron skillet before grilling. Alternatively, you could can thread the fish pieces onto skewers.

If warming the tortillas on the grill, don't leave them on too long, otherwise the heat will dry them out. You can place them in a foil packet and warm them that way. You won't get the nice charred grill marks, but they won't dry out that way.

Nutrition