Mahi Mahi Fish Tacos Recipe

Mahi mahi: A mild, flaky fish that is perfect for grilling and holds up well in tacos.

Olive oil: Used to create the marinade and helps to keep the fish moist while grilling.

Chili powder: Adds a bit of heat and depth of flavor to the fish.

Cumin: Provides a warm, earthy flavor that complements the fish.

Garlic powder: Adds a subtle garlic flavor without overpowering the dish.

Salt: Enhances the flavors of the fish and the marinade.

Black pepper: Adds a touch of spice and balances the other flavors.

Tortillas: The base for the tacos, choose between corn or flour based on your preference.

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

Avocado: Provides a creamy contrast to the crunchy cabbage and grilled fish.

Cilantro: Adds a fresh, herbaceous note to the tacos.

Lime: A squeeze of lime juice brightens up the flavors and adds a zesty finish.

When grilling mahi mahi, ensure the grill grates are well-oiled to prevent the fish from sticking. Use a fish spatula to carefully flip the fillets, as it provides better support and reduces the risk of breaking the delicate fish. For added flavor, consider marinating the fish for at least 30 minutes before grilling. To achieve perfectly warmed tortillas, place them on the grill just until they develop light grill marks, which adds a subtle smoky flavor to your tacos.

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

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, similar to chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that complements the other spices.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and pliable, making them a good substitute for corn tortillas.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness.

• avocado - Substitute with guacamole: Guacamole offers a similar creamy texture and rich flavor.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• lime - Substitute with lemon: Lemon provides a similar acidity and brightness to the dish.

• To store leftover mahi mahi fish tacos, first ensure the fish has cooled to room temperature. Place the grilled fish fillets in an airtight container, separating each fillet with parchment paper to prevent sticking.

• Store the tortillas separately in a resealable plastic bag with a paper towel inside to absorb any excess moisture. This will keep them fresh and prevent them from becoming soggy.

• For the shredded cabbage, avocado slices, and chopped cilantro, place them in separate airtight containers. Squeeze a bit of lime juice over the avocado slices to prevent browning.

• When ready to reheat, warm the fish fillets in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat them in a microwave on medium power for 1-2 minutes.

• Heat the tortillas on a dry skillet over medium heat for about 30 seconds on each side or until warm and pliable.

• Assemble the tacos by placing the reheated fish fillets in the warmed tortillas, then topping with the stored shredded cabbage, avocado slices, and chopped cilantro. Finish with a squeeze of fresh lime.

• To freeze the mahi mahi fish, allow the grilled fillets to cool completely. Wrap each fillet tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date and freeze for up to 3 months.

• When ready to use, thaw the fish fillets in the refrigerator overnight. Reheat as mentioned above and assemble the tacos with fresh tortillas and toppings.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the mahi mahi fillets in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. For the tortillas, wrap them in foil and heat in the oven for about 5 minutes. Assemble your tacos with the reheated fish, shredded cabbage, avocado, cilantro, and a squeeze of lime.

• 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 about 3-4 minutes on each side, or until warmed through. Warm the tortillas in another skillet for about 30 seconds on each side. Reassemble your tacos with the reheated fish and toppings.

• Microwave Method: Place the mahi mahi fillets on a microwave-safe plate and cover with a damp paper towel to keep them from 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. Reassemble your tacos with the reheated fish and toppings.

• 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, or until warmed through. For the tortillas, place them in the air fryer for about 1-2 minutes. Reassemble your tacos with the reheated fish and toppings.

• Grill Method: Preheat your grill to medium heat. Wrap the mahi mahi fillets in aluminum foil and place them on the grill for about 5-7 minutes, or until warmed through. Warm the tortillas directly on the grill for about 30 seconds on each side. Reassemble your tacos with the reheated fish and toppings.

• Grill: Used to cook the mahi mahi fillets to perfection, giving them a smoky flavor and nice grill marks.

• Mixing bowl: Essential for combining the olive oil, chili powder, cumin, garlic powder, salt, and black pepper to create the marinade.

• Basting brush: Handy for brushing the marinade mixture onto the mahi mahi fillets evenly.

• Tongs: Useful for flipping the fish fillets and tortillas on the grill without breaking them apart.

• Knife: Necessary for slicing the avocado and chopping the cilantro.

• Cutting board: Provides a stable surface for slicing the avocado and chopping the cilantro.

• Measuring spoons: Ensures precise measurement of the spices and olive oil for the marinade.

• Serving platter: Ideal for arranging the grilled fish, tortillas, and toppings before assembling the tacos.

• Fork: Helps to check if the fish flakes easily, indicating that it's cooked through.

• Lime squeezer: Makes it easier to extract juice from the lime wedges to add a fresh burst of flavor to the tacos.

Prepare the marinade ahead: Mix the olive oil, chili powder, cumin, garlic powder, salt, and black pepper in advance and store in the fridge.

Pre-shred the cabbage: Shred the cabbage and store it in an airtight container to save time on assembly.

Use pre-made tortillas: Buy pre-made tortillas to skip the step of making them from scratch.

Pre-slice the avocado: Slice the avocado ahead of time and store it with a bit of lime juice to prevent browning.

Organize your ingredients: Lay out all your ingredients before you start cooking to streamline the process.