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Bring a little sunshine to your dinner table with these Mahi Mahi Fish Tacos. Wrapped in warm corn tortillas and topped with all your favorite fixings, this is a meal you’ll want on repeat.
Whether you’re cooking for a weeknight dinner or a summer get-together, fish tacos are always a hit, and this version with mahi mahi is one of my go-to recipes that I’ve tested and perfected over the years.
Why Mahi Mahi Works So Well in Fish Tacos
Mahi mahi is the ideal fish for tacos, and here’s why.
- Firm and flaky: It holds its shape when cooked, which means it won’t fall apart in your pan or tortilla.
- Mild and versatile: Mahi mahi has a clean, mild flavor that pairs beautifully with bold seasonings and fresh toppings.
- Convenient: I like to keep a bag of vacuum-sealed, individually frozen mahi mahi filets from Costco in the freezer. They’re wild-caught, perfectly portioned, and always ready to go.
Ingredients That Make These Tacos Tasty
Exact quantities are in the recipe card below. Note: the recipe card allows you to easily scale the recipe and will automatically adjust ingredient quantities.
- Mahi mahi fillets: Cut into 1-inch cubes so they cook quickly and evenly.
- Flour and seasonings: A simple mixture of flour, cumin, chili powder, and salt adds flavor and helps create a light, golden crust.
- Avocado oil: My favorite for pan-frying because it handles high heat well and doesn’t overpower the flavor of the fish. You can use alternate oils if you prefer.
- Corn tortillas: I use soft corn tortillas, but if you prefer flour or a blend, go with what you love.
- Toppings: Citrus cumin coleslaw or cabbage, crema, shredded cheese, salsa, and fresh lime juice are all excellent choices.
How to Make Mahi Mahi Fish Tacos
Always refer to the recipe card below, but here is a quick summary.
- Prep the fish: Dredge bite-sized pieces of mahi mahi in a seasoned flour mixture.
- Cook until golden: Pan-fry in hot oil for about 2 minutes per side, just until crisp and cooked through.
- Warm the tortillas: Quickly pan-fry each tortilla in the same oil to soften and flavor them.
- Assemble the tacos: Load up each tortilla with hot fish and your favorite toppings. Serve immediately.
Recipe Tip
Over years of making fish tacos, these are my tried-and-true techniques that make a big difference.
- Cook in batches: Don’t overcrowd the skillet or the fish won’t brown evenly.
- Use pre-frozen filets: Frozen mahi mahi filets from Costco are incredibly convenient and cook beautifully.
- Don’t skip the toppings: Slaw adds crunch, lime juice brightens everything, and crema ties it all together.
Serving Suggestions & Variations
These tacos are easy to customize and great for feeding a group.
- Spicy variation: Add a pinch of cayenne to the flour mixture or top with fresh jalapeño slices.
- Make it a bowl: Serve the fish over rice or greens for a taco bowl version.
- For a crowd: Double the batch and keep cooked fish warm in a 200°F oven while finishing the rest.
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Pin ItMahi Mahi Fish Tacos
Bring the flavor of the islands to your family dinner table by making these fabulous Mahi Mahi Fish Tacos wrapped in soft corn tortillas.
Ingredients
- 20 ounces Mahi Mahi fillets cut into 1 inch cubes
- 1/2 cup all purpose flour
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup oil I prefer avocado oil
- 12 corn tortillas
- Top with cabbage or coleslaw, shredded cheese, salsa, crema, a squeeze of lime, etc.
Instructions
- In a medium sized bowl, combine 1/2 cup all purpose flour, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Dredge 1-inch pieces of 20 ounces Mahi Mahi fillets in the flour mixture to fully coat.
- Heat 1/2 cup oil in a large heavy bottom skillet over medium high heat. Ensure the oil is hot by adding a pinch of flour – if it bubbles immediately, the oil is ready.
- Place the coated fish in the hot oil. Do not crowd the individual pieces and plan on cooking the fish in two batches, if needed. Cook each side until golden brown, about 2 minutes per side. Gently turn with tongs. Once fully cooked, transfer fish to a paper towel lined plate.
- Once all of the fish has cooked, you can cook your 12 corn tortillas in the hot oil. Stacked in pairs, cook the bottom tortilla in the oil. After about 15 seconds, flip both tortillas and turn the top tortilla over so the uncooked side in on the outside. Continue to flip and turn until both sides of each tortilla have cooked in the oil. Set the warm tortillas on a paper towel to drain.
- To serve, put 3-4 pieces of fish in a tortilla and Top with cabbage or coleslaw, shredded cheese, salsa, crema, a squeeze of lime, etc..
Notes
- Spicy variation: Add a pinch of cayenne to the flour mixture or top with fresh jalapeño slices.
- Make it a bowl: Serve the fish over rice or greens for a taco bowl version.
- For a crowd: Double the batch and keep cooked fish warm in a 200°F oven while finishing the rest.
Nutrition
Calories: 398kcal, Carbohydrates: 31g, Protein: 22g, Fat: 21g, Saturated Fat: 2g, Cholesterol: 69mg, Sodium: 304mg, Potassium: 507mg, Fiber: 4g, Sugar: 1g, Vitamin A: 220IU, Calcium: 59mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
My husband order fish tacos often, this recipe was amazing and made it possible for me to make them at home. Delicious.
Mahi Mahi tacos are my favorite and this recipe was perfect. We can’t wait to make it again!
These tacos are anything but boring! So delicious and the slaw adds the perfect finishing touch. YUM!