These Mahi Mahi Fish Tacos are a meal that are enjoyable any time of year, but they, for some reason, really “hit the spot” in the summertime!
There are many, many different ways that you can cook fish tacos and many different kinds of fish that you can use. Mahi Mahi is perfect for fish tacos for several reasons. First of all, Mahi Mahi is a tasty white fish but it is not as expensive as other fish like halibut.
It is a firm fish which means it holds up well to cooking while not quite falling apart. And last of all, it is easy to find at your local fish market or grocery store.
This recipe cavils for two 10 ounce packages of wild caught frozen Mahi Mahi however, if you can get fresh Mahi-Mahi it is all the better!
Some prefer to make these delicious Mahi Mahi Fish Tacos wrapped in soft corn tortillas but flour tortillas are also a tasty option.
There are many ways to cook the fish. Sometimes you’ll encounter fish tacos made with deep fried fish. Others prefer a method of cooking where the fish is lightly coated and then cooked in a minimum amount of oil.
To take the flavor of your fish tacos up a notch or two – bring on the salsa – try Salsa with Pineapple and bring some tropical flavors to your fish tacos! There is also a Mango Habanero version that would really perk things up!
Mahi Mahi Fish Tacos
Preparation time: Approximately 10 minutes
Cook time: Approximately 20 minutes
So the total time is approximately 30 minutes
Makes: 6 servings
What you will need:
20 ounces of Mahi Mahi fillets – cut them into 1 inch cubes
1/2 cup all purpose flour
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup oil (I prefer avocado oil)
12 corn or flour tortillas
Top your tacos with chopped/sliced cabbage, shredded cheese and salsa.
How to prepare:
Using a medium sized bowl, combine the flour, chili powder, cumin, and salt. Dredge the fish pieces in your flour mixture to coat them fully.
Heat the oil in a large skillet over medium/high heat. Ensure that your oil is hot by dropping in a pinch of flour – if the flour bubbles immediately then your oil is hot enough.
Place your flour mixture coated fish into the hot oil. Be sure not to crowd the individual pieces – you may need to cook or fish in couple of batches.
Cook each side of your fish until they are golden brown, approximately 2 minutes on each side. Gently turning using tongs. When fully cooked, move fish to a papertowel lined plate.
When all of your fish is cooked, you can then cook your tortillas in the hot oil.
Stacking them in pairs, cook the bottom tortilla in your oil. After around fifteen seconds, flip both of the tortillas turning the top tortilla over so that the uncooked side is on the outside.
Keep flipping and turning them until both sides of each tortilla have been cooked in the oil.
Set warm tortillas on a papertowel to drain.
To serve your Mahi-Mahi Mahi-Mahi Fish Tacos, put 3 to 4 pieces of your fish into a tortilla and then top with salsa, creamy slaw (best with cilantro & lime), sour cream, and a squeeze of lime juice.