Mahi Mahi Fish Tacos

5 from 6 votes

Bring the flavor of the islands to your family dinner table by making these fabulous Mahi Mahi Fish Tacos wrapped in soft corn tortillas.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

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.

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..

Spicy variation: Add a pinch of cayenne to the flour mixture or top with fresh jalapeño slices.

For a crowd: Double the batch and keep cooked fish warm in a 200°F oven while finishing the rest.