Mahi Mahi fish filets are seasoned and grilled or baked to perfection tucked into tortillas and served with a scoop of pineapple salsa.
Ingredients for Mahi Mahi Tacos
Mahi Mahi: Sometimes called dorado, Mahi Mahi is great on the grill or baked. I use skinless filets. Seasoning: This homemade rub is so easy to make with chili powder, cumin, paprika, & garlic powder. For some extra heat add a bit of cayenne pepper. It can be replaced with a packet or homemade taco seasoning. Toppings: Fish tacos are delicate so I prefer fresh toppings like fruit salsa. Try either mango salsa, pineapple salsa, or a fresh, crunchy coleslaw!
How to Make Mahi Mahi Tacos
To Grill Mahi Mahi: Grilling this fish gives those spices the added smoky flavor of the BBQ. Remember to cook the fish skin side down first (if the fish has skin). Then, flip it over and cook on the other side. To Bake Mahi Mahi: Place the fish on a baking sheet and cook for 12-14 minutes or until it reaches the desired temperature.
Toppings for Fish Tacos
I love serving mahi mahi tacos with simple and fresh toppings. Here are my faves:
Crunchy: Shredded lettuce or cabbage, diced onions, cilantro lime coleslaw Creamy: Sour cream, fish taco sauce, guacamole Flavorful: Pico de gallo, black bean and corn salsa, homemade salsa Spicy: Jalapenos, hot sauce, chili peppers, sriracha
Tips for the Best Mahi Mahi Tacos
Cook just until opaque. Thicker fillets will need a little more time in the oven or on the grill, a thinner fillet may need less time. Cook fish skin-side down first. This will help create a crispy fish, and will also help to avoid overcooking. If using frozen fillets, thaw before grilling or baking.
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