If you have ever had the chance to enjoy a good fish taco, you know that they are something unique and absolutely delicious. This crispy mahi mahi tacos recipe is a perfect way to bring that flavor of your favorite taco shop home. A simple tempura-battered fish filet fried to perfection is topped with a basic slaw and creamy dressing. Served in fresh tortillas, each bite is like Heaven on Earth.
Crispy Mahi Mahi Tacos
The beginning of fish tacos is rumored to have started with Rubio's Coastal Grill in San Diego. Over the years, it of course, has been found to be false. We can presume fish tacos started in Mexico at some point, but Ralph Rubio can definitely take credit for their popularity in the United States since the 1980s.
I had never had a fish taco until my husband took me to Rubio's in San Diego about 8 years ago. Somehow, my entire life this had been one dish that I never tried. The first bite had me hooked. There was just something perfect about fresh warm corn tortillas, tender flaky fish, and a variety of sauces or salsa on top. Thus began my search for a recipe I could create at home. This is one of many that I have fallen in love with and am excited to share!
What Does Mahi Mahi Taste Like?
Mahi Mahi is a fish that lands somewhere in between other popular fish in both texture and flavor. It is firm-fleshed and has a mild flavor. While stronger in flavor than things like cod or tilapia, it isn't as strong as tuna or salmon. The firmness of the fish makes it perfect for frying and adding to a taco.
Does Mahi Mahi Need to Be Cooked Through?
Yes. While some fish is okay to eat slightly rare, mahi mahi is one that is best cooked through completely. For safety, fish, in general, should be cooked to 145°F. Fish does continue cooking for up to 5 minutes after removing from heat, so it is safe to pull out at a slightly lower temperature. Some say that it is okay at just 137°F but I prefer a little higher temperature for mine.
Can This Be Made Ahead of Time?
While you can prepare the slaw a few days in advance and refrigerate until serving, I do not recommend cooking fish in advance. It is safe to do so and can be reheated, but it is not as good. You just won't get the flavor, flakiness, or texture when reheating that you can when you make it fresh just before serving.
What Should I Serve With Mahi Mahi Tacos?
The best thing about this recipe is that it really is an "all in one" recipe. Tacos are excellent all by themselves because they have protein, carbs, vegetables, and fats all together in each bite.
If, however, you feel the need or desire to add something else to your plate, you can always add your favorite rice, roasted potato, salad, or roasted vegetables to bulk up your plate and serving.
What Other Fish is Good For Tacos?
If you can't find mahi mahi locally or just prefer a different flavor, that is okay. Fish tacos are versatile and can be made with other seafood. The best options are white fish that are milder in flavor. I have successfully used snapper, cod, halibut, and of course, shrimp.
Some suggest trying grouper, flounder, or even tilapia. While not all are fans of tilapia and how it is raised, it is an affordable option that many enjoy.
While I have also made salmon, sea bass, and tuna in tacos in the past, they are not my favorites. Mahi Mahi tends to bring the best results in my opinion and is readily available in most grocery stores and fish markets.
Ingredients for Cabbage Slaw
- Red cabbage
- Cilantro
- Red onion
- Vegetable oil
- Lime juice
- Zest of lime
- Salt
Ingredients for Lime Sauce
- Mayonnaise
- Lime juice
- Zest of lime
- Sour cream
- Garlic
- Salt
- Black pepper
Ingredients for Mahi Mahi
- Mahi Mahi fillets
- All-purpose flour
- Salt
- Black pepper
- Paprika
- Cumin
- Beer (or sparkling water)
For Serving:
- Tortillas (corn or flour)
- Lime wedges
- Hot sauce
- Fresh cilantro
- Green onions
How to Make Mahi Mahi Tacos
In a large bowl, toss all ingredients for the slaw together then cover and refrigerate until ready to serve.
For the lime sauce, in a small bowl, whisk together the ingredients, cover, and refrigerate until ready to serve.
Pat the mahi mahi dry with paper towels and set aside.
In a large bowl, sift together the flour, salt, pepper, paprika, and cumin.
Gradually whisk in the beer (or sparkling water) until it is smooth with no lumps.
In a medium cast iron skillet, heat 1" vegetable oil until hot but not smoking. To test, you can place the end of a wooden spoon into the oil and when it sizzles the oil is ready.
Dip the fish filet into the batter until coated well, then place into the hot oil to cook.
Cook for about 2 minutes on each side when working with smaller pieces of fish. You can use a meat thermometer to test internal temperature if desired.
Remove from the oil and drain on paper towels.
Continue until all of the dishes has been fried.
Tips for Serving Mahi Mahi Tacos
These are best served with freshly warmed corn tortillas. If you prefer flour tortillas, just make sure they have been heated before serving. Place a piece of fish onto the tortilla, top with a bit of the slaw, and then drizzle on the lime cream sauce. Present with lime wedges on the side along with the hot sauce, fresh cilantro, and diced onions if desired.
Chef's Tips
Deep frying is the best method for getting a tempura batter to stick and brown well on fish. You can easily do so in a cast iron skillet in limited oil, or if you plan to make this regularly, investing in a Fry Daddy may be a good choice for your kitchen. They keep mess to a minimum, are easy to temperature control, and provide even cooking.
More Delicious Taco Recipes
If you want more delicious tacos on your menu, look no further than these to add flavor to your menu!
- Fry Bread Tacos with Spicy Beef and Green Chile Queso
- Citrus Carne Asada Mexican Street Tacos
- Spicy Beef Tacos with Tangy Guacamole
- Shrimp Tacos Recipe
- Easy to Make Walking Tacos
And a are delicious flautas, taquitos, and burritos!
📖 Recipe
Crispy Mahi Mahi Tacos with Red Cabbage Slaw
Crispy tender mahi mahi tacos with a homemade red cabbage slaw are the perfect weeknight meal. Ready in under an hour and packed with flavor and texture, these are always a hit!
Ingredients
Red Cabbage Slaw
- 6 cups shredded red cabbage
- 1 red onion, sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoon vegetable oil
- Juice of 1 lime
- Zest of 1 lime
- ½ teaspoon salt
Creamy Lime Sauce
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tablespoon lime juice
- Zest of 1 lime
- ⅛ teaspoon salt
- Pinch black pepper
Mahi Mahi
- 1 ½ lb mahi mahi fillets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 cup beer or sparkling water
For Serving
- 8 corn tortillas
- Lime wedges
- Chopped fresh cilantro
- Diced green onions
- Hot sauce
Instructions
Red Cabbage Coleslaw
- Toss all slaw ingredients together in a large bowl, cover, and refrigerate until ready to serve;
Lime Cream Sauce
-
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, zest, garlic, salt, and black pepper. Cover and refrigerate until ready to serve;
Mahi Mahi Fillets
- In a large bowl, sift together the flour, salt, pepper, paprika, and cumin then whisk in the beer or sparkling water until smooth;
- Heat oil in a cast iron skillet until sizzling;
- Dip each fish fillet into the batter and coat, then gently place in the hot oil;
- Cook for 2 minutes per side until golden brown and cooked through then remove to drain on paper towels;
- Continue until all fillets are fried;
To Serve
- Place a fried fillet on each tortilla, top with cabbage slaw, and lime cream sauce. Add diced onions, fresh cilantro, and hot sauce if desired.
Notes
If using beer, a dark ale adds the best flavor.
Recommended Products
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Live Everyday Like It's Taco Tuesday Vinyl Sticker | Etsy
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 511Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 100mgSodium: 808mgCarbohydrates: 38gFiber: 6gSugar: 6gProtein: 26g
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