Lightened up mahi mahi fish tacos are a delicious, healthy meal to add to your dinner rotation! They’re filled with so much flavor, and can be topped with any of your favorite taco staples.
Mahi Mahi Fish Tacos
Fish tacos are one of our absolute favorite weeknight dinners. You can prepare them in so many different ways, and they always come out so fresh and flavorful.
These mahi mahi fish tacos are filled with a delicious jalapeno coleslaw, blackened mahi mahi, pickled red onions, and grilled chili corn.
They’re gluten-free friendly, and so easy to make!
My top fish choices for fish tacos are usually mahi mahi or cod. You can make these with any fish you like, or could even substitute grilled tofu to keep these plant-based.
What to serve with your fish tacos
Taco toppings are truly endless, but here are a few of my favorite add-ons for these mahi mahi tacos:
- jalapeno coleslaw- it’s easy to make, adds a delicious crunch, and packs in some heat
- homemade pickled red onions– this simple pickled red onion recipe is ready to serve in just 30 minutes and adds so much flavor!
- seasoned corn- I love using canned corn or pre-roasted frozen corn
- sliced avocado
- chipotle mayo– a delicious smokey and spicy sauce that can be drizzled over just about anything!
Slightly charring your tortillas over an open flame is key to the best taco flavor. This recipe serves about 4, and makes for the best leftover fish taco salad the next day if you wanted to switch things up.
These fish tacos are easy to make, packed with flavor, and the perfect healthy dinner to make this week. I can’t wait for you all to try them!
Other fish recipes you’ll love:
Za’atar Salmon Skewers with Turmeric Rice
Coconut Crusted Fish with Mango Salsa
Spicy Salmon Sushi Bake
Mahi Mahi Fish Tacos
Ingredients
Blackened Fish
- 1 lb white fish, I used mahi mahi but cod works great too
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1 -2 tbsp olive oil
Jalapeno Cabbage Slaw
- 10 oz bag of slaw mix
- 1 jalapeno, thinly sliced
- Juice from 2 limes
- 2 tbsp mayo
- Salt & pepper
Grilled Corn
- 1 can of corn, drained
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt to taste
Serve with
- Soft-shell tortillas
- Pickled red onions
- Avocado
- Cilantro
- Hot sauce
- Fresh lime juice
- Chipotle Mayo
Directions
- Add the coleslaw mix to a mixing bowl with the sliced jalapeno, mayo, lime juice and salt & pepper. Toss to combine and set aside while your prepare your fish
- Cut the fish into 1″ pieces and it them to a bowl with the spices and 1 tbsp of olive oil. Toss together until each piece is evenly coated
- Heat a large pan on medium heat then add in another tbsp of olive oil.
- Add the seasoned fish to the pan and cook each side for 1-2 minutes until brown. You may need to cook it in two batches depending on your pan size
- Once the fish is done, remove it from the pan and squeeze lime juice over the top
- In the same pan, add a little extra olive oil with the corn, chili powder and salt. Cook the corn on medium/high heat for about 5 minutes.
- Once your fillings are all prepared, layer them all on your favorite tortillas and add sliced avocado, pickled red onions, hot sauce and cilantro. I like to char my tortillas on the fire before assembling for best flavor.
- Leftovers will stay fresh in the fridge for 3-4 days.
Amazing recipe! What other fish can I use instead of the Mahi mahi?
I would use cod or halibut as my second choice, but salmon would also be a good option!