Q: Can I use frozen mahi mahi?

A: Yes, just thaw it completely and pat dry before seasoning.

Q: How do I store leftovers?

A: Store fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fish gently before assembling.

Q: Can I use a different type of fish?

A: Absolutely! Cod, tilapia, or snapper work well too.

Q: Is there a dairy-free alternative for the slaw?

A: You can use dairy-free mayo or Greek yogurt alternatives.

Q: Can I prepare the slaw ahead of time?

A: Yes, it actually tastes better when made a few hours in advance.

Sprø Mahi Mahi Tacos med Zesty Cilantro-Lime Slaw

Name: Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 lb mahi mahi fillets; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; Juice of 1 lime; 2 cups shredded green cabbage; 1/2 cup shredded red cabbage; 1/4 cup chopped fresh cilantro; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon honey; Salt and pepper to taste; 8 small corn tortillas; 1 avocado, sliced; Lime wedges for serving

Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw

Rated 5.0 stars by 1 users

Cuisine

Mexican-Inspired

Servings

Prep Time

10 minutes

Cook Time

12 minutes

Calories

310

These Mahi Mahi Tacos with Cilantro-Lime Slaw are a celebration of coastal flavor, bringing together the vibrant zest of lime, the boldness of chili and paprika, and the fresh crunch of cabbage.

The fish is marinated in a simple yet powerful blend of spices and citrus, then either baked or grilled to flaky perfection. It’s the kind of dish that transports you straight to a sunny beachside cantina, where the scent of grilled seafood mingles with ocean breeze and lime zest in the air.

The cilantro-lime slaw adds the perfect creamy and tangy contrast to the savory mahi mahi, and each tortilla becomes a handheld masterpiece.

This recipe is great for those weeknights when you want something exciting yet healthy, or for entertaining guests who appreciate a vibrant, crowd-pleasing meal.

Mahi mahi’s firm texture makes it ideal for tacos, and the slaw keeps everything balanced and bright. Whether you're a taco aficionado or simply craving something different for dinner, these tacos will impress.

Image of Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw

Ingredients

For the Fish:

1 lb mahi mahi fillets
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Juice of 1 lime

For the Slaw:

2 cups shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon honey
Salt and pepper to taste

For the Tacos:

8 small corn tortillas
1 avocado, sliced
Lime wedges for serving

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Directions

Preheat oven to 400°F (200°C) or heat a grill to medium-high.
Pat the mahi mahi fillets dry and place on a plate.
In a small bowl, mix olive oil, chili powder, cumin, paprika, cayenne, salt, pepper, and lime juice. Rub the mixture all over the fish.
Bake or grill the fish for 10–12 minutes or until cooked through and flakes easily with a fork.
While the fish cooks, prepare the slaw: Combine green and red cabbage, cilantro, mayo, lime juice, honey, salt, and pepper in a bowl. Toss to coat and chill until ready to use.
Warm the tortillas in a dry skillet or wrap them in foil and place in the oven for 5 minutes.
Flake the cooked mahi mahi and assemble tacos by placing fish on tortillas, topping with slaw and avocado slices.
Serve with lime wedges and extra cilantro if desired.

Nutrition

Serving Size: 1
per serving: Calories; 310

Amount/Serving % Daily Value

Fat: 16 grams; 21%
Saturated Fat: 3 grams; 15%
Cholesterol: 50 milligrams; 17%
Sodium: 340 milligrams; 15%
Carbs: 18 grams; 6%
Protein: 25 grams
Sugar: 3 grams
Fiber: 4 grams; 14%

10 tips for å tilberede Mahi Mahi Tacos med Cilantro-Lime Slaw:

Tørk fisken før den krydres for å få krydderne til å feste seg bedre.
Ikke overkok mahi mahi - den skal flake lett, men fortsatt være fuktig.
La salaten avkjøles i minst 10 minutter for å blande smaker.
Bruk en mandolin eller skarp kniv til å strimle kålen fint for best tekstur.
Varm tortillaene kort før servering for å gjøre dem mer smidige.
Tilsett avokado rett før servering for å unngå bruning.
Grill fisken for en røkt dybde av smak.
Gjør den krydret ved å legge jalapeños i terninger til slaw.
Bruk maistortillas for et glutenfritt alternativ eller mel hvis foretrukket.
Pynt med friske lime og koriander for å heve presentasjonen.

Server den med forslag:

En side av svarte bønne- og maissalat
Frisk ananas eller mangosalsa
Meksikansk ris
En lett øl eller lime margarita
Tortillachips og guacamole
Stekt søtpotetskiver
Agurk-lime agua fresca
Grillet gatemais (elote)

Vanlige spørsmål

Spørsmål: Kan jeg bruke frossen mahi mahi?
A: Ja, det er bare å tine den helt og tørke den før du krydres.

Spørsmål: Hvordan lagrer jeg rester?
A: Oppbevar fisk og slaw separat i lufttette beholdere i kjøleskapet i opptil 2 dager. Varm opp fisken forsiktig før montering.

Spørsmål: Kan jeg bruke en annen type fisk?
A: Absolutt! Torsk, tilapia eller snapper fungerer også bra.

Spørsmål: Finnes det et meierifritt alternativ for slaw?
A: Du kan bruke meierifri mayo eller gresk yoghurt alternativer.

Spørsmål: Kan jeg tilberede slaw på forhånd?
A: Ja, den smaker faktisk bedre når den lages noen timer i forveien.

Chef's Recommendation

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