Mahi Mahi Fish Tacos Recipe

Name: Mahi Mahi Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 jalapeno, seeded and finely chopped; 1 small red onion, one quarter finely chopped, the remainder thinly sliced; 1 garlic clove, grated; 1 (15 ounce) can black beans, rinsed; 1 teaspoon cumin; salt and pepper, to taste; 3 tablespoons honey; 2 tablespoons hot pepper sauce; 2 limes, juice of, plus; 2 teaspoons lime zest; 1/2 head red cabbage, shredded; 1/3 cup fresh cilantro, finely chopped; 4 (6 ounce) mahi mahi fillets; 8 taco shells; 8 flour tortillas; 1 cup creme fraiche or 1 cup sour cream

Servings: persons

1/4 cup vegetable oil
1 jalapeno, seeded and finely chopped
1 small red onion, one quarter finely chopped, the remainder thinly sliced
1 garlic clove, grated
1 (15 ounce) can black beans, rinsed
1 teaspoon cumin
salt and pepper, to taste
3 tablespoons honey
2 tablespoons hot pepper sauce
2 limes, juice of, plus
2 teaspoons lime zest
1/2 head red cabbage, shredded
1/3 cup fresh cilantro, finely chopped
4 (6 ounce) mahi mahi fillets
8 taco shells
8 flour tortillas
1 cup creme fraiche or 1 cup sour cream

1
Heat oil, add jalepeno, chopped red onion and cook for 4 minutes. In a small bowl, mash black beans with the cumin and season with salt & pepper.
2
In large bowl, combine honey, 2 tbsp oil, hot sauce and lime juice. Season with salt & pepper. Add sliced onion, cabbage and cilantro. Toss.
3
Coat fish with remaining 1 tbsp oil and the lime peel, and grill over medium for 8 minutes, turning once.
4
Warm taco shells and tortillas on the grill. Spread a few tbsp of the mashed beans on the outside of the taco, (stir in 1 to 2 tbsp hot water into beans if they are too thick) and wrap a tortilla around each one, pressing to ahere.
5
Flake half a piece of fish into each taco shell and top with some cabbage slaw. Top with creme fraiche or sour cream.

1114

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 jalapeno, seeded and finely chopped, 1 small red onion, one quarter finely chopped, the remainder thinly sliced, 1 garlic clove, grated, and more.

Yes, Mahi Mahi Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahi Mahi Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions