Mahi Mahi Fish Tacos Recipe

Mahi mahi fillets: A firm, white fish that holds up well to cooking and has a mild flavor.

Tortillas: Soft, round flatbreads that serve as the base for the tacos.

Shredded cabbage: Adds a crunchy texture and fresh flavor to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice.

Sour cream: Adds a creamy, tangy element to the tacos.

Olive oil: Used for cooking the fish, adding a subtle richness.

Cumin: A warm, earthy spice that enhances the flavor of the fish.

Paprika: Adds a mild, smoky flavor and a touch of color to the fish.

Garlic powder: Provides a convenient way to add garlic flavor without the need for fresh garlic.

Salt: Enhances all the flavors in the dish.

When cooking mahi mahi, make sure to not overcrowd the skillet. This ensures that each piece of fish gets a nice sear and cooks evenly. Additionally, to enhance the flavor, you can marinate the fish in the spices for about 15-20 minutes before cooking. This allows the cumin, paprika, and garlic powder to penetrate the fish, giving it a deeper, more robust flavor.

• mahi mahi fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and firm texture similar to mahi mahi, making it a good alternative for fish tacos.

• tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps can replace tortillas while still providing a fresh and crunchy base for the tacos.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch and freshness if cabbage is not available.

• pico de gallo - Substitute with salsa: Salsa can be used as an alternative to pico de gallo, offering a similar mix of tomatoes, onions, and peppers.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with the added benefit of being lower in fat and higher in protein.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that can mimic the taste of cumin in the seasoning mix.

• paprika - Substitute with chili powder: Chili powder can provide a similar smoky and slightly spicy flavor, making it a good alternative to paprika.

• garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic powder is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a slightly different taste profile.

• Allow the cooked mahi mahi to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled mahi mahi strips in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Ensure there is minimal air to maintain freshness.
• Store the tortillas separately from the fish. Wrap them in foil or place them in a resealable plastic bag to keep them soft and pliable.
• For the shredded cabbage, place it in a separate airtight container or resealable plastic bag. Add a paper towel to absorb any excess moisture and keep the cabbage crisp.
• Store the pico de gallo in an airtight container. If it’s homemade, it should be consumed within 2-3 days for optimal freshness.
• Keep the sour cream in its original container or transfer it to a smaller airtight container if needed. Ensure the lid is tightly sealed to prevent it from absorbing other odors in the fridge.
• When ready to reheat, warm the mahi mahi in a skillet over medium heat for a few minutes until heated through. Alternatively, you can reheat it in the microwave, but be cautious not to overcook it.
• Warm the tortillas in a dry skillet or microwave them for a few seconds until they are soft and pliable.
• Assemble the tacos just before serving to maintain the best texture and flavor. Place the mahi mahi, shredded cabbage, pico de gallo, and sour cream on the warmed tortillas.
• If freezing, place the cooled mahi mahi strips in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag or airtight container. Label with the date and use within 2-3 months.
• To thaw frozen mahi mahi, transfer it to the refrigerator and let it thaw overnight. Reheat as mentioned above and assemble the tacos fresh.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the mahi mahi fish fillets in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes until warmed through. For the tortillas, wrap them in foil and place them in the oven for the last 5 minutes of the fish reheating time.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the mahi mahi fillets in the skillet and heat for 2-3 minutes on each side until warmed through. Warm the tortillas in a separate dry skillet for about 30 seconds on each side.

• Microwave Method: Place the mahi mahi fillets on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. For the tortillas, wrap them in a damp paper towel and microwave for about 20-30 seconds.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the mahi mahi fillets on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes until warmed through. Warm the tortillas by placing them directly on the toaster oven rack for the last 2-3 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the mahi mahi fillets in the air fryer basket and heat for about 5-7 minutes until warmed through. For the tortillas, place them in the air fryer for the last 1-2 minutes of the fish reheating time.

• Skillet: A flat-bottomed pan used for cooking the mahi mahi fillets over medium heat.

• Spatula: A tool used to flip the mahi mahi fillets to ensure even cooking on both sides.

• Measuring spoons: Used to measure out the cumin, paprika, garlic powder, and salt accurately.

• Mixing bowl: A bowl used to combine and season the mahi mahi fillets with spices.

• Tongs: Useful for handling the fish strips without breaking them apart.

• Cutting board: A surface for cutting the mahi mahi fillets into strips.

• Knife: A sharp tool for cutting the mahi mahi fillets into strips.

• Microwave: An appliance to warm the tortillas quickly.

• Pan: An alternative to the microwave for warming the tortillas.

• Serving plate: A plate to assemble and serve the tacos.

• Spoon: Used to add pico de gallo and sour cream to the tacos.

• Grater: If you need to freshly shred the cabbage.

Pre-season the fish: Season the mahi mahi fillets in advance and store them in the fridge for quick cooking.

Use pre-shredded cabbage: Save time by buying pre-shredded cabbage from the store.

Ready-made pico de gallo: Purchase pico de gallo from the deli section to skip chopping.

Microwave tortillas: Warm tortillas in the microwave for 30 seconds instead of using a pan.

One-pan cooking: Cook all the mahi mahi strips in a single large skillet to reduce cooking time.