Tulo

Mahi Mahi Tacos Recipe

Corn tortillas filled with flaky blackened mahi mahi, shredded purple cabbage slaw, avocado slices, and a drizzle of chipotle crema, arranged on a wooden board with lime wedges.
Photo by Loren Castillo on Pexels

Mahi mahi is firm and mild enough to hold up to a hard sear without falling apart, so a quick blackening spice crust gives real char and flavor in under 10 minutes without needing a marinade. A crunchy lime-dressed slaw and a cool chipotle crema balance the spice so the fish stays the star instead of getting buried in toppings.

Prep
20 min
Cook
10 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 1 1/4 lb mahi mahi fillets
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1 1/2 tbsp olive oil
  • 2 cups green cabbage, thinly sliced
  • 3 tbsp lime juice
  • 3 tbsp mayonnaise
  • 1/2 tsp chipotle powder
  • 8 tortillas corn tortillas
  • 1 medium avocado, sliced
  • 1/4 cup cilantro, chopped

Nutrition per serving

Calories
334
Protein
11g
Carbs
30g
Fat
21g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Pat the mahi mahi fillets dry with paper towels and cut into 1-inch-wide strips.
  2. 2In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, and salt. Rub the spice mix evenly over all sides of the fish strips.
  3. 3In a separate bowl, toss the sliced cabbage with 2 tablespoons of the lime juice and a pinch of salt. Set aside to soften while the fish cooks.
  4. 4In a small bowl, stir together the mayonnaise, remaining 1 tablespoon lime juice, and chipotle powder until smooth; this is the crema.
  5. 5Heat the olive oil in a large cast iron or heavy skillet over medium-high heat until it shimmers.
  6. 6Add the fish strips in a single layer, without crowding the pan, and sear for 2-3 minutes per side, until a dark crust forms and the fish flakes easily with a fork.
  7. 7Transfer the fish to a plate and let it rest for 2 minutes, then break it into large flakes.
  8. 8Warm the corn tortillas directly over a gas flame or in a dry skillet for about 20 seconds per side, until pliable and lightly charred in spots.
  9. 9Fill each tortilla with flaked fish, lime cabbage slaw, avocado slices, a drizzle of chipotle crema, and a scatter of cilantro.

Tips & variations

  • No mahi mahi at the fish counter? Swordfish or halibut are the closest substitutes since both are firm enough to sear without breaking apart.
  • For extra char, finish the fish under a hot broiler for 60-90 seconds after searing.
  • Swap the cabbage slaw for pico de gallo if a milder, less crunchy topping is preferred.
  • Add pickled red onions for extra acidity if the crema alone feels too rich.

Storage & reheating

Store the cooked fish, slaw, and crema separately in airtight containers in the refrigerator for up to 2 days; the slaw softens and loses crunch after that. Reheat the fish gently in a dry skillet over medium-low heat for 2-3 minutes just until warmed through, since high heat will dry it out. Assemble tacos fresh; do not store them fully built.

Tips from the Tulo kitchen

  • Fish releases moisture as it cooks, so pat it very dry before applying the spice rub or the crust will steam off instead of searing on.
  • A splash of hot sauce mixed into the chipotle crema stretches it further if serving a crowd.

FAQ

Can I grill the mahi mahi instead of pan-searing it?

Yes. Grill over medium-high heat for about 3-4 minutes per side on an oiled grate; mahi mahi's firm texture holds together well on a grill, unlike more delicate fish.

How do I know when mahi mahi is done?

The fish should flake easily with a fork and turn opaque throughout, reaching an internal temperature of about 137°F (58°C). It goes from tender to dry quickly, so pull it as soon as it flakes.

Can I use frozen mahi mahi?

Yes. Thaw it completely in the refrigerator overnight and pat it very dry before seasoning, since excess surface moisture prevents the spice crust from forming properly.

What's the best tortilla for fish tacos?

Corn tortillas are traditional and hold up better against the moisture from the fish and slaw than flour tortillas, which tend to turn soggy faster.

More recipes