Mahi Mahi Fish Tacos Recipe:Â One of our very favorite weeknight dinners is fish tacos. They are incredibly versatile in their preparation methods and always turn out to be tasty and fresh.
These blackened mahi mahi, pickled red onions, grilled chili corn, and a delectable jalapeño coleslaw fill these mahi mahi fish tacos.
These can be made gluten-free and are quite simple to prepare!
Mahi mahi or cod are usually my top picks for fish tacos. You can use any kind of fish in these, or if you want to keep them vegan, you could even use grilled tofu instead of fish.
Mahi Mahi Fish Tacos Recipe
INGREDIENTS
Blackened Fish
- 1 lb white fish, I used mahi mahi but cod works great too
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1Â tablespoons olive oil
Jalapeno Cabbage Slaw
- 10 oz bag of slaw mix
- 1Â jalapeno, thinly sliced
- Juice from 2 limes
- 2 tbsp mayo
- Salt & pepper
- Grilled Corn
- 1 can of corn, drained
- 1 tbsp olive oil
- 1 tsp. chili powder
- Salt to taste
- Serve with
- Soft-shell tortillas
- Pickled red onions
- Avocado
- Cilantro
- Hot sauce
- Fresh lime juice
- Chipotle Mayo
DIRECTIONS
- Combine the coleslaw mix, mayo, lime juice, chopped jalapeño, and salt and pepper in a mixing bowl. Mix well and put aside while you cook the fish.
- Slice the fish into 1″ pieces, then transfer it to a bowl with 1 tablespoon of olive oil and the spices. Mix until every component has an even coating.
- Put another tablespoon of olive oil into a big pan and heat it over medium heat.
- Sear the seasoned fish for one to two minutes on each side, or until it turns brown. It can require two batches to cook, depending on the size of your pan.
- When the fish is done, take it out of the pan and drizzle some lime juice on top.
- Add a little extra olive oil to the same pan and add the corn, salt, and chili powder. Simmer the corn for approximately five minutes over medium-high heat.
- After all of your fillings are ready, put them all onto the tortillas of your choice, garnishing with avocado slices, pickled red
- onions, spicy sauce, and cilantro. For maximum flavor, I like to scorch my tortillas over a fire before assembling.
Refrigerate leftovers to keep them fresh for three to four days.
ALSO SEE
What To Serve With Your Fish Tacos
Taco toppings are truly endless, but here are a few of my favorite add-ons for these mahi mahi tacos:
- jalapeno coleslaw- it’s easy to make, adds a delicious crunch, and packs in some heat
- homemade pickled red onions– this simple pickled red onion recipe is ready to serve in just 30 minutes and adds so much flavor!
- seasoned corn- I love using canned corn or pre-roasted frozen corn
- sliced avocado
- chipotle mayo– a delicious smokey and spicy sauce that can be drizzled over just about anything!
- Slightly charring your tortillas over an open flame is key to the best taco flavor. This recipe serves about 4, and makes for the best leftover fish taco salad the next day if you want to switch things up.
- These fish tacos are easy to make, packed with flavor, and the perfect healthy dinner to make this week. I can’t wait for you all to try them!
