Go Back
–+ servings

Mahi Mahi Tacos

No ratings yet
Print
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 pound Mahi Mahi (you can also substitute sea bass or cod)
  • Extra virgin olive oil (you’ll need it for drizzling over the fish)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1⁄4 - 1⁄8 teaspoon cayenne pepper
  • Salt and pepper
  • 1 lime
  • 8 -10 corn tortillas warmed (or flour),
  • use the taco size and not the burrito size

Instructions

  • On a parchment lined sheet pan, lay out the fish in a single layer. In a small bowl combine the chili powder, cumin, paprika, cayenne pepper and good pinches of salt and pepper. Mix to combine.
  • Drizzle the fish with olive oil on both sides, and then sprinkle the fish, on both sides, with the spice rub. Use your hands to gently rub the spices into the fish.
  • When ready to cook, heat a cast iron pan over medium high heat. Cook the fish about 5 minutes per side, until it easily flakes with a fork.
  • Remove to a platter, sprinkle with lime juice and assemble the tacos!
  • Layer pieces of fish on warm tortillas. Top with slaw, salsa, crema and guacamole. Garnish with a few sprigs of fresh cilantro.

EXTRA NOTES:

  • To char the tortillas, use tongs to hold over the open flame on a gas stove. The flame should be on it's lowest setting. It should take about 1-2 minutes. If you don't have a gas stove, put the tortillas on a cookie sheet and place under the broiler for a few seconds.

TO DEFROST THE FISH:

  • Place the fish on a shallow bowl or plate in refrigerator over night. The plate or bowl will catch any liquid in case the bag has any tears in it.