Description
This recipe features flavorful mahi mahi fish tacos with zesty lime and smoky paprika, designed for a quick, healthy, and satisfying family meal. It includes homemade pickled red onions, pico de gallo, and a smoked paprika lime crema.
Ingredients
- 400 g (14 oz) mahi mahi fillets, skin off
- 20 mL (4 tsp) olive oil, divided
- 1 mL (0.25 tsp) garlic powder
- 1 mL (0.25 tsp) ground cumin
- 1 mL (0.25 tsp) chili powder
- 1 mL (0.25 tsp) smoked paprika (for fish)
- 2 mL (0.5 tsp) fine sea salt (for fish)
- 1 mL (0.25 tsp) black pepper
- 1 large lime, zest and juice divided
- 8 small (15 cm / 6-inch) corn tortillas
- 120 g (4 oz) shredded green cabbage
- 10 g (0.25 cup) fresh cilantro, roughly chopped, plus sprigs for garnish
- 120 mL (0.5 cup) sour cream or plain Greek yogurt
- 15 mL (1 tbsp) fresh lime juice (for crema)
- 2.5 mL (0.5 tsp) smoked paprika (for crema)
- 5 mL (1 tsp) maple syrup or agave nectar, optional
- Pinch fine sea salt (for crema)
- 0.5 small red onion, thinly sliced (for pickled onions)
- 60 mL (0.25 cup) apple cider vinegar
- 60 mL (0.25 cup) water
- 15 mL (1 tbsp) granulated sugar
- 2 mL (0.5 tsp) fine sea salt (for pickled onions)
- 1 large ripe tomato, finely diced
- 0.25 small red onion, finely diced (for pico de gallo)
- 1 small jalapeño, deseeded and finely minced
- 10 g (0.25 cup) fresh cilantro, finely chopped (for pico de gallo)
- 15 mL (1 tbsp) fresh lime juice (for pico de gallo)
- Pinch fine sea salt (for pico de gallo)
Instructions
- Prepare Pickled Red Onions: Combine sliced red onion, apple cider vinegar, water, sugar, and salt in a heatproof bowl. Stir until sugar and salt dissolve (about 30 seconds). Let sit at room temperature for at least 15 minutes, stirring occasionally, then drain before serving.
- Prepare Pico de Gallo: In a medium bowl, combine diced tomato, finely diced red onion, minced jalapeño, finely chopped cilantro, fresh lime juice, and a pinch of salt. Stir gently until combined and let flavors meld for about 5 minutes.
- Prepare Smoked Paprika Lime Crema: Whisk together sour cream (or Greek yogurt), fresh lime juice, smoked paprika, optional maple syrup, and a pinch of salt in a small bowl until smooth and creamy. Taste and adjust seasoning.
- Season the Mahi Mahi: Pat mahi mahi fillets very dry with paper towels. In a small bowl, combine garlic powder, ground cumin, chili powder, 1 mL (0.25 tsp) smoked paprika, 2 mL (0.5 tsp) salt, black pepper, and lime zest. Rub this spice mixture evenly over both sides of the fish. Drizzle with 10 mL (2 tsp) olive oil.
- Cook the Mahi Mahi: Heat the remaining 10 mL (2 tsp) olive oil in a large 10-inch non-stick skillet over medium-high heat until shimmering (about 2 minutes). Place seasoned mahi mahi fillets in the skillet and cook for 3-4 minutes per side, until opaque, flaky, and golden-brown.
- Warm the Tortillas: While fish cooks, warm corn tortillas by wrapping in a damp paper towel and microwaving for 30 seconds, or by placing over a gas flame for 15-20 seconds per side, or in a dry skillet for about 30 seconds per side until soft. Keep warm and covered.
- Assemble the Tacos: Flake the cooked mahi mahi into bite-sized pieces with a fork. Place shredded cabbage in the center of each warm tortilla, then top with flaked mahi mahi, a spoonful of Pico de Gallo, and a few strands of Quick Pickled Red Onions. Drizzle with the Smoked Paprika Lime Crema.
Notes
For quick prep, use pre-shredded cabbage and store-bought salsa. To reduce dishes, bake seasoned mahi mahi on a sheet pan at 400°F (200°C) for 10-12 minutes. For gluten-free, ensure 100% corn tortillas. An avocado-lime mash can be used for a dairy-free crema.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 60 mg