When it comes to the best fish tacos, Mahi Mahi shines brightly with its mild flavor and firm texture—a perfect match for a fun taco night inspired by the Gulf Coast of Florida.

Some Interesting Facts about Mahi Mahi
- Colorful Appearance: Mahi Mahi are known for their vibrant colors, ranging from bright blues and greens on their backs to golden hues on their sides and bellies. These colors can change rapidly when the fish is excited or during spawning.
- Fast Growth: Mahi Mahi are fast-growing fish, capable of reaching lengths of up to 6 feet and weights of over 30 pounds in just a year under optimal conditions.
- Distinctive Shape: Mahi Mahi have a distinctive shape with a blunt head, a single long dorsal fin that runs the length of their body, and a forked tail fin, which aids in their fast swimming abilities.
- Diet: They are carnivorous fish that feed on a variety of small fish, squid, and crustaceans found near the ocean's surface. This diet contributes to their firm, lean flesh and mild flavor, making them ideal for a wide range of culinary preparations, including mahi-mahi tacos!
This Mahi Mahi fish taco recipe isn't just a delicious dinner option—it celebrates fresh seafood and vibrant flavors. Whether it's your first time cooking Mahi Mahi or you're a seasoned taco expert, this recipe promises the best way to savor the flavors of the Gulf Coast.
From the crispy texture of the fish to the creamy sauce and quick pickled red cabbage, every bite is a testament to the simple joy of good food prepared with care.
Make taco night memorable with these Mahi Mahi fish tacos — it's a recipe that turns any meal into a festive occasion!


Easy Mahi Mahi Fish Tacos
Ingredients
- 4 Mahi Mahi fish fillets if your mahi filets are larger, you'll need less. you need about ¼ pound of fish. You can also use any fresh fish, preferably a flaky white fish you like; it doesn't have to be Mahi. Red Snapper or Grouper would work well in this recipe.
- ½ cup fish fry mix
- 6-9 corn tortillas warmed
Fish Sauce
- ½ cup plain greek yogurt
- ½ cup mayonnaise
- Juice of 1 lime
- 1 jalapeno pepper minced
- 1 teaspoon minced capers
- 1 teaspoon ground cayenne pepper optional
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill weed
- Quick Pickled Red Cabbage
- Smashed avocado
- Pico de Gallo
- Lime wedges
- Hot Sauce
Instructions
Prepare the Fish Sauce
- In a blender, combine yogurt, mayonnaise, lime juice, minced jalapeno, capers, cayenne pepper, oregano, cumin, and dill weed. Blend until smooth. Adjust spiciness to taste. Set aside.
Coat and Cook the Mahi Mahi
- Place fish fry mix in a plastic bag. Rinse Mahi Mahi fillets and add them (do not dry them off first) to the bag. Shake to coat evenly.
- Heat about 1 ½ inches of oil in a cast iron skillet on medium-high heat to 350 degrees Fahrenheit.
- Carefully add Mahi Mahi fillets to the hot oil (in batches if necessary) and fry for 3-5 minutes per side, or until golden brown and the fish reaches an internal temperature of 145 degrees Fahrenheit. Drain on a paper towel.
Assemble the Tacos
- On warmed corn tortillas, place a Mahi Mahi fillet.
- Top with quick pickled red cabbage, smashed avocado, pico de gallo, and a generous drizzle of the prepared fish sauce.
- Serve with lime wedges on the side for an extra burst of citrus flavor.
Leave a Reply