Ingredients
Tacos
- 1.5 pounds mahi mahi fillets, skinless
- 6-8 6-inch corn tortillas, warmed
- 1 Recipe Avocado Crema (see avocado crema recipe)
15 Minute Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chipotle chile powder
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
Strawberry Pineapple Slaw
- 2 cups thinly sliced green cabbage
- 1 pint strawberries, hulled and chopped
- 1 cup diced pineapple
- 1 cup blueberries
- 1/2 cup diced red onion
- 1-2 jalapenos, seeded, deveined, minced (1 for very mild)
- 1/2 cup loosely packed cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare Marinade: Whisk together olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and dried oregano in a small bowl.
- Marinate Fish: Place mahi mahi fillets in a shallow dish in a single layer. Pour marinade over fish, rubbing evenly on both sides. Let it marinate at room temperature for up to 30 minutes while prepping slaw and crema.
- Prepare Strawberry Pineapple Slaw: In a large bowl, combine sliced cabbage, chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapenos, chopped cilantro, lime juice, salt, and pepper. Toss well and refrigerate until ready to serve. Strain excess juice before serving if necessary.
- Cook Fish – Stovetop Method: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add marinated mahi mahi gently and cook for 3 to 4 minutes per side or until the fish reaches desired doneness and flakes easily.
- Alternative Cooking – Grill Method: Preheat grill to medium-high and grease grates. Cook mahi mahi for about 3 minutes per side, uncovered, until cooked through.
- Alternative Cooking – Oven Method: Preheat oven to 400°F. Line a baking sheet with parchment or foil and spray with cooking spray. Place fish on baking sheet without touching. Bake for 10 to 14 minutes or until fish flakes easily. Optional: broil for 1-2 minutes for extra roasted finish.
- Assemble Tacos: Remove cooked fish from heat and break into large pieces. Distribute fish evenly over warmed corn tortillas. Top with strawberry pineapple slaw and a dollop of avocado crema. Garnish with lime wedges and hot sauce if desired. Serve immediately.
Notes
- Marinate fish no longer than 30 minutes to preserve texture and flavor.
- Strain excess juice from slaw before serving to prevent soggy tacos.
- Adjust jalapeno quantity in slaw for desired spice level.
- For best texture, warm tortillas before assembling tacos.
- Avocado crema can be prepared in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
