Mahi Mahi Fish Tacos

Marinade:

• Whisk all of the marinade ingredients together in a small bowl. Add fish to shallow dish in a single layer. Pour marinade over fish and rub the marinade evenly over each side of the fish. Marinate at room temperature while you prep the slaw and crema – NO MORE THAN 30 MINUTES.

• Strawberry Pineapple Slaw:

  • Add all of the ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve. You may need to strain excess juice before serving depending on how juicy your strawberries are.

  Avocado Crema:

  • Click on “avocado crema” in the recipe ingredients and follow instructions.

  Stovetop Method:

  • Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat.
  • Once hot, gently add fish and cook for about 3 – 4 minutes per side or until cooked to desired doneness (cook time will vary based on thickness of fish).

  Grill Method:

  • Preheat grill to medium-high heat. Clean and grease grates.
  • Once hot, gently add fish and cook for about 3 minutes per side (uncovered) or until cooked to desired doneness (cook time will vary based on thickness of fish).

  Oven Method:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and spray with cooking spray.
  • Transfer fish to prepared baking sheet without touching. Bake until cooked to desired doneness, about 10 – 14 minutes (fish is cooked when it flakes easily with a fork. Broil fish for an additional 1-2 minutes for an extra roasted finish.

  Assemble:

  • Remove fish from skillet and break into large pieces. Evenly divide fish between tortillas then top with slaw and crema. Garnish with additional lime and hot sauce if desired.

  Tips and Tricks 

  • Quality tortillas.  Try and purchase QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail in the post.
  • Use correct mahi mahi.  Use fresh (or defrosted), wild caught mahi mahi that is skinless (or remove the skin yourself) that is on the thicker side.
  • Don’t marinade mahi mahi longer than 30 minutes.  The acidity of the lime juice can break down the fish and make it mushy.
  • Preheat oven or grill early.  If you’re using the oven or grill method, don’t wait until you have been marinating the fish for 30 minutes before you start to preheat or your fish will be over-marinated.  Start preheating your appliance 15 minutes before you want to use it.
  • Use a nonstick skillet.  When fish is coated in a marinade, it is best to use a nonstick skillet as opposed to stainless steel or a cast iron skillet otherwise it will lose a lot of the marinade to the pan and stick.
  • Use a hot pan.  Don’t add your fish until the oil is sizzling hot or you won’t get that golden-brown crust.
  • Don’t overcook mahi mahi.  Mahi mahi is a lean fish so it should be cooked to around 137 degrees F.  Don’t overcook or it won’t be as tender and juicy.
  • Let fish rest.  Just like other proteins it is important to let the mahi mahi rest for 5 minutes before cutting into chunks.  While the fish cooks, the juices are forced away from the heat to the middle of the protein.  The resting time allows for the redistribution and reabsorption of the juices throughout the breast.
  • Serve a crowd.  If you want to serve more people, I suggest doubling the recipe and using the grill or oven method to easily cook your fish at once.
  • Different Toppings.  See post for topping variations such as pineapple salsa and mango salsa.
  • Lime juice to taste.  Don’t forget the lime!  The lime brightens and enlivens the flavors.

  Carlsbad Cravings