I LOOOOVE tacos, especially fish tacos. I could eat them every day if I could. What’s not to love? Its a perfectly meaty bite with fresh fixings, lime juice, creamy guacamole and a punchy mango slaw!
What type of fish?
I like to use wild caught Mahi-Mahi for my fish tacos. I live in Denver so super fresh Mani-Mahi doesn’t exist here. You can get wild-caught Mahi-Mahi at Costco! I love this fish because it is mild in flavor, flakey yet super filling. You can also use tilapia or cod for this as well!
We do tacos for dinner almost every week at my house. They are pretty much my family’s favorite! Tacos are super quick and easy to make, and I love that they’re highly customizable. This is so important when you’ve got picky eaters which I am planing for here soon!
Start this recipe by rubbing the fresh fish fillets with a flavorful taco-type seasoning. I like to let the fish marinate for about 10 minutes and that’s when get my fixins ready to go! Yes, you can Mae your mango salsa and guacamole from scratch, absolutely! However, I cheated and bought some pre-made from Whole Foods to save on time. I AM HUMAN!
For cooking the fish there are four different methods you can choose from. My favorite way to cook the Mahi-Mahi for these fish tacos is by pan-searing it. It’s quick and I like the way the outside of the fish gets slightly crisp. All of these cooking methods work really well though!
BROILER: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.
BAKE: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork.
PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When the pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Cook the fish for 3 minutes without moving it — this helps get a good browned crust. Flip the fish after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.
GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.
AIR FRYER: We love our air fryer! You can alternatively bread the Mani-Mahi and cook in the air fryer for a crispy breaded coating.
Once the fish is cooked and all other ingredients are prepared, carefully break up the fish using a fork, into bite-sized pieces. Divide the fish among heated tortillas and top with mango salsa, guacamole and whatever other toppings your little heart desires!
- 1 1/2 pounds Mahi-Mahi or other white flaky fish
- Juice of 1 lime
- 2 tablespoons olive or avocado oil (or olive)
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika (or cajun seasoning for more heat)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- *Tortillas & toppings (mango salsa, guacamole, sour cream, lime juice, cilantro)
- Rub the Mahi-Mahi with the avocado oil and lay on a parchment paper lined baking sheet
- Combine the seasonings in a bowl and rub on the fish
- Let the fish sit for 10 minutes and marinade
- There are many different ways to cook this fish. I pan-fried it to get a crispy coating on the outside
- Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat
- When the pan is hot, add fish
- Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear
- Cook the fish for 3 minutes without moving it — this helps get a good browned crust
- Flip the fish after 3 minutes and cook for another 2-3 minutes, until just cooked through
- Remove from heat
- Break fish apart with a fork and assemble tacos
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