Easy Mahi Mahi Fish Tacos
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.
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.
Tried this recipe?Let us know how it was!