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These Mahi Mahi Fish Tacos are quick, filling and flavorful. Featuring spiced mahi mahi pan-fried until golden and juicy, piled up in soft corn tortillas with a homemade apple-cabbage slaw and cilantro crema. Dinner will be ready in under 40 minutes!
Fresh and Light Fish Tacos
When the weather warms up, I always get cravings for homemade fish tacos. When cooking them up at home, I prefer to skip the mess and excess oil of deep frying and go for the fresher option of seasoning and pan-frying the fish. It’s quick but doesn’t lack in flavor and mahi mahi is a great option as its firm flesh holds up well.
A fresh slaw is a key part of great fish tacos and making it couldn’t be simpler! I use a combo of apples, cabbage and lime to bring a zingy flavor and crisp texture which balances the creamy avocado. Make the slaw first thing (and give it a good massage in the bowl with your hands) to help it soften up a bit.
I like to make a quick cilantro-lime crema with sour cream (or Greek yogurt) to drizzle over and serve everything up family-style so everyone can dive straight in! It’s always a winning dinner in my home!
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Mahi Mahi Fish Tacos. The full quantities can be found in the recipe card further down the post.
Mahi mahi: This white fish has a firm, meaty texture and mild flavor. I season it with a few spices before pan frying or grilling to bring an aromatic taste. You can use other white fish like cod or monkfish if you like but you may have to adjust the cook time depending on how thick the fillets are.
Cabbage: Forms the crisp base for the slaw. I usually use green cabbage but red cabbage is great and brings a beautiful color to the slaw. You can even use de-stemmed, shredded lacinato kale.
Quick tip!
After the slaw has sat for a while you might find some water has come out of the cabbage. Drain this off before serving to keep the slaw crisp and to stop the tortillas becoming soggy.
Apples: Brings a fresh, juicy bite to each mouthful. I like to use green apple as it has a nice tart flavor but any apple will do! If you’re not into apples, swap it out for diced mango or pineapple instead.
Cilantro lime crema: A simple combo of sour cream (or Greek yogurt), lime and cilantro is so quick to stir up and adds flavor and zing to each bite. For a dairy-free option, try using coconut yogurt or mayonnaise, instead of the sour cream.
Corn tortillas: I love the flavor of fresh corn tortillas with fish and they’re naturally gluten-free so perfect for serving to a crowd. Once warmed, wrap them in a clean cloth as this will keep them warm and soft. Small flour tortillas are also delicious if that’s what you prefer!
The Key to Perfectly Cooked Mahi Mahi
White fish is so great for tacos as it’s quick to cook and takes on flavors well. It can be easy to overcook though so here’s a few tips to make sure it’s perfectly cooked every time:
- Thoroughly pat the fish dry with paper towels. This helps it sear properly in the pan.
- Get the pan nice and hot before adding the fish. This will help it form a caramelized crust as soon as it hits the pan and prevents it sticking.
- Don’t walk away from the skillet! The fish cooks up quickly so you need to tend it and remove from the pan as soon as the flesh flakes apart easily.
- Use an instant-read thermometer, poked into the thickest part of the fillet, to check the temperature. It’s done once the internal temperature hits 137-145°F.
- Rest the fish for a couple of minutes before flaking it apart. It’ll keep cooking as it rests and will absorb its juices, helping to ensure it has a moist texture.
How to Make Mahi Mahi Fish Tacos
Step 1. In a large bowl add all the slaw ingredients. Massage and toss into the cabbage to tenderize and combine. Refrigerate while cooking the fish.
Step 2. Stir together all the cilantro lime crema ingredients. Add a splash of water until the sauce is thin enough to drizzle. Set aside.
Step 3. Pat mahi mahi dry and rub evenly with the oil and seasonings.
Step 4. Heat a skillet or grill pan over medium-high heat. Cook the mahi mahi fillets for 3 to 4 minutes per side. Fish is ready when it flakes easily and reaches 137 to 145°F internal temperature. Let it rest 2 minutes then break into taco-size chunks.
Step 5. Heat tortillas in a dry skillet 30 seconds per side until lightly charred and flexible. Keep wrapped in a clean towel to stay warm.
Step 6. Layer each tortilla with cabbage slaw, avocado slices, mahi mahi, and a generous drizzle of cilantro lime crema.
Recipe Notes
Swap the protein: You can change up the mahi mahi for another thick, white fish like cod or monkfish (or even use shrimp!). For a different flavor, use the same seasoning on some flattened chicken breasts and grill until cooked through before slicing.
Make it your own: Everyone loves different toppings on their tacos! You can make a fresh mango salsa or corn salsa, mix up a creamy homemade slaw instead, or sprinkle in some cooked black beans for added protein.
Storage: Store leftover cooked fish, slaw and crema in separate airtight containers in the fridge for up to 2 days. Keep the corn tortillas in their own container at room temperature for 1-2 days.
Reheating: Reheat the fish and tortillas separately in a hot skillet then serve up with the crema and slaw.
Questions I Get Asked a Lot
There is some heat from the crushed red pepper in the mahi mahi seasoning. Feel free to reduce or omit the pepper to make it milder.
Yes! Thaw it overnight in the fridge before cooking. Make sure you pat it nice and dry before cooking.
Keep things simple with some steamed broccoli or sautéed bell peppers. For even more flavor, make my Mexican Street Corn or a colorful Mango Black Bean Salad.
The fish is best cooked when you want to eat but you can coat the mahi mahi in the spices and leave to marinate in the fridge for up to 24 hours. The slaw and crema can be made ahead of time and stored in the fridge for up to 3 days.
Yes! Mahi mahi is a great fish for tacos as its firm, meaty flesh flakes apart easily into perfect, taco-sized chunks.
More Taco Night Recipes
- Ground Beef Tacos
- Parmesan Cauliflower Tacos
- Chicken Street Tacos
- Avocado Salsa
- Homemade Taco Seasoning
- Chicken Birria Tacos
- Salmon Corn Salsa Tacos
- Spicy Shrimp Tacos
Made these? Leave a comment below and let me know how it went. And tag me on Instagram so I can see your colorful tacos!
Crispy Mahi Mahi Tacos with Cilantro Lime Crema
Ingredients
- 1 pound mahi mahi fillets, thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 small corn tortillas
- 2 ripe avocados, sliced
Apple–Cabbage–Onion Slaw:
- 3 cups thinly sliced green cabbage
- 1 medium green apple, julienned
- ¼ cup very thinly sliced red onion or sweet onion
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 2 teaspoons honey
- 2 tablespoons olive oil
- ½ teaspoon salt and pepper
Cilantro Lime Crema:
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- pinch salt and pepper
- 1-2 tablespoons water, to thin
Instructions
- In a large bowl add 3 cups thinly sliced green cabbage, 1 medium green apple (julienned), ¼ cup very thinly sliced red onion or sweet onion, ¼ cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons honey, 2 tablespoons olive oil, and ½ teaspoon salt and pepper. Massage and toss into the cabbage to tenderize and combine. Refrigerate while cooking the fish.
- Stir together all the ½ cup sour cream or Greek yogurt, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and pinch salt and pepper. Add a splash of water (up to 1-2 tablespoons water) until the sauce is thin enough to drizzle. Set aside.
- Pat 1 pound mahi mahi fillets dry and rub evenly with the 2 tablespoons olive oil and 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon crushed red pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Heat a skillet or grill pan over medium-high heat.
- Cook the mahi mahi fillets for 3 to 4 minutes per side. Fish is ready when it flakes easily and reaches 137 to 145°F internal temperature. Let it rest 2 minutes then break into taco-size chunks.
- Heat 12 small corn tortillas in a dry skillet 30 seconds per side until lightly charred and flexible.
- Keep wrapped in a clean towel to stay warm. Layer each tortilla with cabbage slaw, 2 ripe avocados (sliced), mahi mahi, and a generous drizzle of cilantro lime crema.
Notes
- Serving size: 3 tacos
- Storage: Store leftover cooked fish, slaw and crema in separate airtight containers in the fridge for up to 2 days. Keep the corn tortillas in their own container at room temperature for 1-2 days.
- Reheating: Reheat the fish and tortillas separately in a hot skillet then serve up with the crema and slaw.
- Try swapping the mahi mahi for cod, monkfish, shrimp or flattened chicken breasts.
- Make it dairy-free by swapping sour cream for coconut yogurt or mayonnaise.
- Pour off any liquid from the bottom of the bowl of slaw to prevent your tortillas getting soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing 😋