These super easy Mahi Mahi Fish Tacos with Lime Slaw are the best fish tacos you’ll ever have. Delicious, fresh and zesty. Perfect for a hot summer night!
“So Jamie, do you feel like having Fish Tacos tonight?” Silence, then the answer: “Nope!”. I think we had that same short conversation every week for the entire summer two years ago. It drove me crazy! I had never made fish tacos before and I was dying to make some. Then, last summer, I finally realized (took me a while you might think!): why ask a question when you already know the answer? So, one night, when Jamie came home and asked what was for dinner…”Fish Tacoooossssss!” I screamed, overjoyed!!! Lets just say he didn’t share the same excitment as me. That is, until he sat down and had his first bite, and then all he could do was moan “OMG it’s so gooooood” for the rest of the dinner. Even Chloé was devouring her tacos like there was no tomorrow, making this a total keeper for sure!
I find mahi mahi to be the best fish for fish tacos, it is lean and sweet and is perfect to grill since it doesn’t fall appart easily. Often fish tacos are made by frying the fish, but here the recipe calls for grilling it which makes it a lot healthier and lighter. The Lime Coriander Slaw, Chipotle Tomato Salsa and the Lime Sour Cream are ideal colourful companions on the plate. They really add a lot to the recipe.
These are the best fish tacos I’ve ever eaten. Delicious, fresh and zesty. Perfect for a hot summer night!‘
- FISH
- 2 lb mahi-mahi
- ½ cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp minced garlic
- Salt, to taste
- Flour tortillas (quantity to taste)
- Habanero Sauce or Hot Chili Sauce (optional, quantity to taste)
- SOUTHWESTERN SLAW
- 3 cups fine-shredded green cabbage
- 3 tsp lime juice
- 3 tsp honey
- 3 tbsp minced red onion
- 3 tsp minced jalapeños
- 3 tsp chopped cilantro
- Salt, to taste
- CHIPOTLE TOMATO SALSA
- 2 cup medium-dice tomatoes, seeded before dicing
- 3 tbsp minced red onion
- 1 tsp red wine vinegar
- 1 canned chipotle pepper, minced
- Salt, to taste
- 2 tbsp cilantro, chopped
- LIME SOUR CREAM
- ½ cup sour cream
- ½ tsp finely grated lime zest
- 2 tsp lime juice
- FISH
- Cut the mahi-mahi into 16 equal slices. In a bowl, mix in the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade on a large plate.
- Grill the fish over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn it over and grill until cooked through, about 1½ to 2 minutes more.
- Grill the tortillas about 15 seconds on each sides.
- Place pieces of mahi-mahi on each tortilla, top with the Southwestern Slaw, the Chipotle Tomato Salsa and add a dollop of Lime Sour Cream, fold in half, and serve immediately. You can add a few drops of Habanero Sauce or Hot Chili Sauce if desired.
- You can also put everything on the table and let people assemble their own taco
- SOUTHWESTERN SLAW
- Combine all the ingredients in a large bowl.
- Let the slaw marinate for at least 30 minutes before serving.
- CHIPOTLE TOMATO SALSA
- Mix all the ingredients in a medium bowl.
- LIME SOUR CREAM
- Mix all the ingredients in a small bowl.
Also try my Shrimp Rolls with Lemon Herb Mayo
SHRIMP ROLL WITH LEMON HERB MAYO. These Shrimp Rolls with Lemon Herb Mayo are incredibly quick & easy to make and just plain delicious…and a lot cheaper than lobster rolls!
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