Mahi Mahi Fish Tacos Recipe

Mahi mahi fillets: A firm, white fish that is perfect for grilling and holds up well in tacos.

Tortillas: Soft, small-sized tortillas that serve as the base for your tacos.

Shredded cabbage: Adds a crunchy texture and fresh flavor to the tacos.

Lime: Cut into wedges to squeeze over the tacos for a burst of citrusy freshness.

Sour cream: Provides a creamy, tangy topping for the tacos.

Cilantro: Chopped fresh cilantro adds a bright, herbal note to the dish.

Cumin: A warm, earthy spice that enhances the flavor of the fish.

Paprika: Adds a mild, smoky flavor and a touch of color to the fish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

When grilling mahi mahi, ensure the grill grates are well-oiled to prevent the fish from sticking. Use a fish spatula for easy flipping. For added flavor, marinate the fish in a mixture of lime juice, olive oil, and garlic for 15-20 minutes before applying the spice rub. This will infuse the fish with a zesty undertone that complements the cumin and paprika.

• mahi mahi fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and firm texture similar to mahi mahi, making it a suitable replacement in fish tacos.

• small size tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps can be used instead of tortillas while still providing a fresh and crunchy base.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch and freshness to the tacos.

• lime - Substitute with lemon: Lemon can provide a similar acidic and citrusy flavor to enhance the taste of the fish tacos.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tangy flavor, while being a healthier alternative.

• chopped cilantro - Substitute with chopped parsley: Parsley can provide a fresh, herbaceous flavor similar to cilantro, though it lacks the distinct citrusy notes.

• cumin - Substitute with ground coriander: Ground coriander has a warm, slightly citrusy flavor that can mimic the earthiness of cumin.

• paprika - Substitute with chili powder: Chili powder can provide a similar smoky and slightly spicy flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and peppery flavor, though it is slightly milder and less pungent.

• Allow the mahi mahi to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the grilled mahi mahi strips in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the tortillas separately in a resealable plastic bag or airtight container to maintain their texture.
• Keep the shredded cabbage in a separate container lined with a paper towel to absorb excess moisture and keep it crisp.
• The sour cream and chopped cilantro should be stored in their own airtight containers to preserve freshness.
• Refrigerate all components for up to 3 days. When ready to eat, reheat the mahi mahi and tortillas separately on a skillet or in the microwave.
• For freezing, wrap the cooled mahi mahi strips tightly in plastic wrap, then place them in a freezer-safe bag. Label with the date.
• Freeze the mahi mahi for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Do not freeze the tortillas, shredded cabbage, sour cream, or chopped cilantro as they do not retain their quality well when frozen.
• To reassemble, warm the mahi mahi and tortillas, then top with fresh shredded cabbage, a dollop of sour cream, and a sprinkle of chopped cilantro. Serve with fresh lime wedges.

• Preheat your oven to 350°F. Wrap the mahi mahi fillets in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the fish on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.
• To reheat the tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds on each side.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the fish for 2-3 minutes on each side until hot.
• To keep the shredded cabbage crisp, store it separately and add it to the tacos just before serving. If it needs a refresh, toss it with a little lime juice.
• Reassemble your tacos by placing the reheated mahi mahi in the warmed tortillas. Top with fresh shredded cabbage, a dollop of sour cream, and a sprinkle of chopped cilantro. Serve with lime wedges for an extra burst of flavor.

• Grill: Used to cook the mahi mahi fillets, giving them a nice char and smoky flavor.

• Mixing bowl: Used to combine the spices for the rub that will season the fish.

• Tongs: Handy for flipping the fish on the grill and for handling the tortillas.

• Measuring spoons: Essential for accurately measuring out the cumin, paprika, salt, and black pepper.

• Knife: Used to cut the mahi mahi fillets into strips and to chop the cilantro.

• Cutting board: Provides a safe surface for cutting the fish and cilantro.

• Spatula: Useful for transferring the grilled fish from the grill to the tortillas.

• Serving platter: Ideal for arranging the assembled tacos before serving.

• Spoon: Used to dollop sour cream onto the tacos.

• Lime squeezer: Helps to extract juice from the lime wedges for drizzling over the tacos.

Prepare the spice mix ahead: Combine the cumin, paprika, salt, and black pepper in advance and store in an airtight container.

Pre-cut the fish: Cut the mahi mahi fillets into strips the night before and refrigerate.

Pre-shred the cabbage: Shred the cabbage and store it in a ziplock bag in the fridge.

Warm tortillas in bulk: Warm all tortillas at once by wrapping them in foil and placing them on the grill.

Use pre-made sour cream sauce: Mix sour cream with a bit of lime juice and store it in a squeeze bottle for easy application.