Mahi Mahi Street Tacos
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This recipe for Mahi Mahi Street Tacos is made with wild caught Mahi Mahi, a homemade slaw, fresh mango, salsa, and avocado for an amazing light and delicious take on taco Tuesday!
If you love organic tacos as much as I do, check out my Garlic Lime Chicken Street Tacos, Carnitas Street Tacos, or my Tomato Basil Soft Tacos.
Table of Contents
Whenever we go down to Carlsbad, I literally eat at Haggo's Tacos every day. If you live in the Carlsbad or Encinitas area, and you haven't been, then I highly recommend going. They have organic tacos, and it is so good! I usually get the fish tacos or the shrimp tacos, but I've had almost everything on their menu and it's all amazing.
So, I decided to make my own version of my their fish tacos that I get there. These Mahi Mahi Street Tacos are made with wild caught Mahi Mahi that’s really easy to cook in your skillet! I make a homemade slaw with carrots, red onion, cilantro, sour cream, and lime.
I top these organic tacos with fresh mango, Homemade Salsa, and avocado for a light and simple taco that you’ll want to make every Taco Tuesday!
Why You'll Love This Recipe
Fresh and Flavorful: Mahi Mahi Street Tacos offer a delightful combination of fresh, mild-tasting fish paired with vibrant toppings like tangy slaw, zesty lime, creamy avocado, and sweet mango, creating a burst of flavors in every bite.
Healthy and Nutritious: Mahi Mahi is a lean, low-calorie fish that is high in protein and rich in essential nutrients like Omega-3 fatty acids, making these tacos a healthy taco option.
Quick and Easy: Mahi Mahi cooks quickly, allowing you to prepare these fish tacos in under 30 minutes, perfect for busy weeknight dinners or quick lunches.
Ingredients & Health Benefits
- Wild Caught Mahi Mahi: This fish is high in protein and low in calories, making it a great option for weekly taco night!
- Salt and Pepper: Needed for flavor.
- Spices: I use organic garlic powder, onion powder, cumin, cayenne, and paprika for these fish tacos. If you prefer, you can use your favorite taco seasoning as well.
- Carrots: Organic carrots have beta carotene, vitamin A, and more.
- Red Onion: I use organic red onion for a sweeter onion flavor. Onions are also loaded with antioxidants.
- Cilantro: Fish tacos, or any tacos, are not complete without cilantro! Organic cilantro adds flavor and it's also anti inflammatory.
- Lime: I use organic lime for a zesty flavor, it also has vitamin C.
- Sour Cream: This is the base for the slaw.
- Tortillas: You can use organic corn or flour tortillas, either work! I prefer corn with this recipe though.
- Mango: This adds sweetness to these fish tacos! Mangos are high in vitamin A, C, fiber and more.
- Avocado: You can't have organic tacos without avocado! Organic avocados have healthy fat too!
Tools Needed
- Cutting Board: You'll need a cutting board to cut veggies and avocado.
- Knife: You'll need a sharp knife.
- Cast Iron Skillet: I use a cast iron skillet to cook the mahi mahi and also to warm up the tortillas.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
To make the slaw: In a medium bowl, add the cabbage, carrots, red onion, cilantro, sour cream, and lime juice and mix together. Add salt and pepper to taste. Set aside.
Step 2
To make the fish: In a small bowl add the garlic powder, onion powder, cumin, cayenne, paprika, and a generous amount of salt and pepper. Mix together, and then coat the fish with the spice rub.
Step 3
Put a large skillet over medium heat. Add in the avocado oil, and then add in the Mahi Mahi. Cook over medium heat until the fish is lightly browned on each side. Cover with a lid, reduce heat to medium/low and continue to cook for 3 to 5 minutes, until the fish is almost done. Uncover, and break up the fish using a spatula, and continue to cook until fully cooked.
Step 4
To assemble the tacos: Heat a tortilla over medium heat until warm. Add Mahi Mahi, slaw, salsa, mango, avocado, and top with a squeeze of lime juice. Serve immediately.
FAQ's
Yes, you can use a white fish like cod or tilapia.
Store everything in a separate airtight containers in the fridge. This way the slaw, fish, and toppings will stay fresh stored individually and you can make an assemble tacos again tomorrow.
Craving More?
Mahi Mahi Fish Tacos
Equipment
Ingredients
Slaw
- heaping 1 cup chopped purple cabbage
- ½ cup grated carrots
- ½ cup diced red onion
- ½ cup chopped cilantro
- ¼ cup sour cream
- ½ lime (juice)
- salt and pepper to taste
For the Fish
- 1 pound wild caught Mahi Mahi
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon ground cayenne
- ⅛ teaspoon ground paprika
- salt and papper
- 2 tablespoons avocado oil
For the Tacos
- 8 La Tortilla Factory Organic Corn & Wheat Tortillas
- 1 cup homemade salsa
- 1 mango (chopped)
- 2 avocado (chopped)
- 1 lime
Instructions
- To make the slaw: In a medium bowl, add the cabbage, carrots, red onion, cilantro, sour cream, and lime juice and mix together. Add salt and pepper to taste. Set aside.
- To make the fish: In a small bowl add the garlic powder, onion powder, cumin, cayenne, paprika, and a generous amount of salt and pepper. Mix together, and then coat the fish with the spice rub.
- Put a large skillet over medium heat. Add in the avocado oil, and then add in the Mahi Mahi. Cook over medium heat until the fish is lightly browned on each side. Cover with a lid, reduce heat to medium/low and continue to cook for 3 to 5 minutes, until the fish is almost done. Uncover, and break up the fish using a spatula, and continue to cook until fully cooked.
- To assemble the tacos: Heat a tortilla over medium heat until warm. Add Mahi Mahi, slaw, salsa, mango, avocado, and top with a squeeze of lime juice. Serve immediately.
- Store extra fish or toppings in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
Join Our Organic Community
Love these fish tacos!