Mahi Mahi Tacos

5 from 4 votes

These Caribbean-inspired mahi mahi tacos feature a delicious blend of blackened fish, sweet mango chutney, zesty lime crema, and a crunchy slaw- all wrapped up in warm tortillas. These fish tacos are fast, fresh and nutritious- get them on the table in under 30 minutes!

Prep Time20

Cook Time8

Total Time28

Course: Entree, Main Course

Cuisine: American, Caribbean, Mexican

Diet: Low Calorie

Servings: (Makes 8 tacos)

Calories: 420kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

Mahi Mahi:

4 mahi mahi fillets (4 oz each)
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon kosher salt
1 tablespoon olive oil

Cilantro Lime Crema:

6 tablespoons sour cream or Greek yogurt
2 tablespoons mayonnaise
2 teaspoons lime juice
¼ teaspoon garlic powder
¼ cup cilantro
Pinch kosher salt

Other:

2 cups shredded cabbage or coleslaw mix
8 small white corn or flour tortillas, warmed on the grill or in the microwave
⅓ cup mango chutney (like Major Grey’s)
mango salsa optional
lime wedges, cilantro sprigs for serving

Instructions

Pat the mahi mahi fillets dry. Mix the chili powder, paprika, onion powder, garlic powder, and salt together in a small bowl. Sprinkle the spice mixture on both sides of the fish.
Heat olive oil in a large skillet or grill pan over medium high heat. Add the fish and cook 3-4 minutes until browned. Flip the fish and cook another 3-4 minutes until done. Remove from skillet.
To make the cilantro lime crema, blend the sour cream, mayonnaise, lime juice, garlic, cilantro, and salt together in a mini food processor or blender until smooth. Add a teaspoon of water if needed to thin it out a little.
Toss about 2 tablespoons of the crema in a medium bowl with the shredded cabbage. Pour the remaining sauce in a bowl to serve with the tacos.
To assemble the tacos, heat the tortillas in the microwave to soften them or on the grill if you like them lightly charred. Spread 2 teaspoons of mango chutney on each tortilla and top with half a piece of mahi mahi. Top with some cilantro lime crema, cabbage slaw, and cilantro sprigs. If desired, you can also top the tacos with my easy mango salsa. Serve tacos with cilantro lime crema and lime wedges on the side.

Notes

I use my own blend of dried spices to make a blackening seasoning for the fish. You can also try my salmon seasoning or use a premade blackening seasoning or taco seasoning.

Mahi mahi only needs a few minutes to cook so keep an eye on it- overcooking it will dry it out.

I like to warm my tortillas before assembling the tacos. You can toss the tortillas on a hot grill or grill pan or place them directly on a gas stove flame to get a little char. You can also wrap them in a damp paper towel and heat them in the microwave.

Customize your tacos with your favorite toppings such as pickled onions, avocado slices or crumbly cotija cheese. I like to serve them with my colorful mango salsa.

Leftover mahi mahi can be stored in an airtight container in the refrigerator for up to 3 days. You can use the leftovers in sandwiches, wraps or burrito bowls.

Nutrition