Easy Mahi Mahi Fish Tacos Recipes

MAHI MAHI TACOS

Steps:

• Place the fish onto a clean plate and lightly pat it with a clean paper towel.
• Make the spice blend. Combine the garlic powder, onion powder, paprika, oregano, chili powder, salt and pepper in a small bowl and mix to combine.
• Liberally season both sides of each filet with the spice blend.
• Place a cast iron pan over medium-high heat and add butter and oil. Once the butter and oil is nice and hot, add the seasoned fish in a single layer into the bottom of the pan. If your pan is too small to fit all four filets, then do this in batches. Cook, for several minutes, until golden brown on one side. Try not to touch them as they cook. Use a fish spatula or metal spatula to carefully flip the fish over and continue to cook until opaque and completely cooked through, about 3-4 minutes. Squeeze lemon on top.
• Make the creamy spicy sauce: In a small bowl combine the mayo, hot sauce, honey, salt and pepper and mix well. Add in a squeeze of lime.

MAHI MAHI TACOS

Steps:

• Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
• Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.

EASY SHEET PAN FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
• Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
• Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
• While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
• Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
• Char tortillas over a gas flame.
• Remove fish from the oven and flake it with a fork.
• Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.