Description
These Mahi Mahi Tacos are bursting with fresh flavor, featuring blackened fish, crisp cabbage, creamy avocado, and a zesty lime crema wrapped in soft tortillas. Quick to make and perfect for any night of the week.
Ingredients
Scale
- 1 pound mahi mahi fillets, skinless and boneless
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup pico de gallo
- 1 large avocado, sliced
- 2 limes, juiced (plus wedges for serving)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Heat a cast-iron skillet over medium-high heat until hot.
- In a small bowl, combine chili powder, paprika, garlic powder, salt, and pepper. Rub evenly over mahi mahi pieces.
- Add olive oil to the hot skillet and swirl to coat.
- Place fish in the skillet and sear for 3–4 minutes per side, or until blackened and cooked through. Remove and set aside.
- Warm tortillas in a dry pan or over a flame for about 30 seconds per side.
- In a small bowl, mix sour cream and lime juice to make the crema.
- Assemble tacos with fish, shredded cabbage, pico de gallo, avocado, and a drizzle of lime crema.
- Serve immediately with lime wedges.
Notes
- Pat fish dry before seasoning to help spices stick better.
- Don’t overcrowd the skillet when cooking the fish.
- You can prep the crema and toppings ahead for faster assembly.
- For more heat, add hot sauce or sliced jalapeños.
Nutrition
- Serving Size: 2 tacos
- Calories: 385
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
Keywords: mahi mahi tacos, fish tacos, healthy tacos, easy taco recipe, summer dinner, lime crema