Prepare yourself for a lot or Mahi Mahi posts in the near future. My boyfriend went on a fishing trip last weekend, and caught a lot! So far, we’ve made it grilled, tempura fried, into cooked sushi rolls, and now tacos.

These tacos were amazing. I’d pay good money for these in a restaurant. The crunchy slaw made a good base, the grilled fish had a ton of flavor, and the crema tied everything together. I was also excited to find flour tortillas in street taco size. I like the size of a street taco, but I’m not a fan of soft corn tortillas. I’m sure these would be great in a soft corn tortilla if that’s your preference.

I made the broccoli slaw separately, so the recipe is linked below. I separated the ingredients into sections for the marinade, crema, and slaw. These would also be good with some mango salsa.

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Mahi Mahi Tacos

These fresh fish tacos with grilled Mahi Mahi have just enough flavor that doesn’t overpower the fish. The broccoli slaw is a great texture contrast with the fish. A chipotle lime crema ties all of the flavors and textures together.

Prep Time15 mins

Cook Time10 mins

Marinating Time30 mins

Total Time55 mins

Course: Main Course

Cuisine: Mexican

Keyword: broccoli slaw, fish tacos, grilled fish, mahi mahi

Servings: 4 people

Equipment

• Grill or grill pan

Ingredients

• 1 lb Mahi Mahi
• 1 pack soft tortillas in street taco size

Marinade

• 1 lime
• 1 tsp olive oil
• 3 cloves garlic minced or grated
• ½ tsp ground cumin
• ½ tsp dried cilantro

Chipotle Lime Crema

• ½ cup sour cream
• 1 tbsp milk or heavy cream
• 2 tsp lime juice
• 2 tsp liquid from a can of chipotle peppers in adobo sauce

Broccoli Slaw

• 12 oz package broccoli slaw
• 7 oz plain Geek yogurt
• 2 tbsp white vinegar
• 2 cloves garlic minced or grated
• 1 tsp dried cilantro
• Pinch kosher salt to taste

Instructions

Marinate Fish

• Make the marinade by whisking together juice and zest from 1 lime, 1 tsp olive oil, 3 cloves garlic (grated or minced), ½ tsp cumin, and ½ tsp cilantro. 
• Place the fish in a large zip-top bag and pour in marinade. Zip the bag, make sure the fish is coated by turning the bag upside down and around a few times. 
• Unzip the bag, squeeze as much air out as possible, re-zip, and transfer to the refrigerator for 30 minutes.

Make Slaw & Crema

• Make the broccoli slaw. (Click link for recipe)
• Make the crema. Whisk together the Greek yogurt and milk/cream (I used milk because I didn’t have any heavy cream). Once it’s well-combined, whisk in the lime juice and chipotle juices. Set aside in the refrigerator. Tip: Freeze extra liquid after using chipotles in another recipe and thaw as needed. Or freeze the chipotles for future use after using some of the liquid for this recipe.

Prepare Fish

• Cook the fish using your preferred method. Using the grill pan on the stove, I cooked on medium-high heat for a few minutes per side. Your cooking time will depend on how thick your pieces of fish are, how hot your grill is, etc.
• Once the fish is done cooking, transfer to a cutting board and cut into bite-sized pieces. 

Assemble Tacos

• Warm the tortillas on the grill or for about 10 seconds in the microwave. 
• Assemble each taco with a bed of broccoli slaw, the fish, and top with the crema.

Notes

The fish in this recipe is grilled. I used a Le Creuset grill pan inside. Because prep instructions vary so much between grill pan vs. gas grill vs. charcoal grill, I’ve left the grill prep instructions out of the instructions. If you don’t have a grill or grill pan, you can sear the fish in a saute pan instead.

The marinating time on this fish is 30 minutes. Fish is not something you want to marinate overnight, or the acid will break it down too much. I don’t recommend pushing the marinating time beyond an hour.