Crispy Mahi Mahi Tacos with Cilantro Lime Crema
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!
Servings: 4 servings
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
Serving: 3Tacos | Calories: 629kcal | Carbohydrates: 60g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.003g | Cholesterol: 84mg | Sodium: 1045mg | Potassium: 1360mg | Fiber: 15g | Sugar: 12g | Vitamin A: 920IU | Vitamin C: 37mg | Calcium: 159mg | Iron: 4mg