Mahi Mahi Tacos go from prep to table in about 30 minutes. Seasoned fish is perfectly cooked then drizzled with a spicy sauce and topped with cilantro lime fish taco slaw.
Mahi mahi tacos are one of those meals that I could easily live off of, and it would never get old. I mention these tacos periodically in different posts, because they’re one of my absolute favorite seafood dishes, next to crab cakes and hot crab dip, and they remind me of the years my family lived in South Florida.
They’re easy to make and super versatile with a variety of topping options. Mahi mahi tacos make an easy lunch or dinner anytime, especially if you’d craving a meal with a bit of tropical flare! You can even use Grilled Mahi Mahi or baked Mahi Mahi instead of cooking the fish on the stovetop if you prefer.
How to make mahi mahi tacos:
- Combine the garlic powder, onion powder, and seafood seasoning.
- Pat the mahi mahi fillets dry with a paper towel, and sprinkle all sides with the seasoning mix.
- Heat a medium skillet over low to medium heat. Add butter and oil, then add the fish.
- Cook for 3 to 5 minutes on each side until an instant read thermometer reads 145°F when inserted into the thickest part of the fillets.
- Allow the fillets to cool for 5 minutes before shredding into chunks with a fork. Place the pieces in tortillas, and add your favorite toppings.
What goes well with mahi mahi tacos?
What does mahi mahi taste like?
How do you keep mahi mahi from drying out?
Don’t overcook the fish; otherwise it will dry out quickly. Mahi mahi is considered safe to consume when it reaches 145°F. Much hotter than that, and it begins to dry out.
Try adding a lid to the skillet to hold in steam which will help lock in moisture.
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Seafood Seasoning (something similar to Old Bay)
- 1 Pound Mahi Mahi Fillets, patted dry
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Olive Oil
Items for Serving:
- 8 Corn Tortillas
- 8 Ounces Fish Taco Slaw
- 4 Ounces Fish Taco Sauce
- Lemon Wedges
- Combine the garlic powder, onion powder, and seafood seasoning in a small bowl. Set aside.
- Pat the fish fillets dry with a paper towel. Sprinkle the fish on both sides with the seasoning mix and press gently to ensure it sticks.
- Heat a medium skillet over low to medium heat. Add the butter and olive oil. Once the butter melts, add the fish. Cook for 3 to 5 minutes on each side. An instant read thermometer should read 145°F when inserted into the thickest part of the fish. The fish should be opaque and flake easily when done.
- Remove the fish from the pan to a waiting plate. Let it rest for 5 minutes, then cut it into large pieces. Divide the fish evenly between the tortillas. Top with fish taco sauce and slaw.
- Serve immediately with lemon wedges. Storage is not recommended.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:2 Tacos
Amount Per Serving: Calories: 462Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 136mgSodium: 669mgCarbohydrates: 39gFiber: 5gSugar: 6gProtein: 38g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.