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.

Krispiga 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 för att laga Mahi Mahi Tacos med Cilantro-Lime Slaw:

Torka fisken innan den kryddas så att kryddorna fäster bättre.
Överkoka inte mahi mahi – den ska lätt flagna men fortfarande vara fuktig.
Låt slaw svalna i minst 10 minuter för att blanda smaker.
Använd en mandolin eller vass kniv för att strimla kål fint för bästa konsistens.
Värm tortillorna kort innan servering för att göra dem mer följsamma.
Tillsätt avokadon precis innan servering för att förhindra att den blir brun.
Grilla fisken för en rökig smak.
Gör den kryddig genom att tillsätta tärnade jalapeños till slaw.
Använd majstortillas för ett glutenfritt alternativ eller mjöl om så önskas.
Garnera med färska limeklyftor och koriander för att höja presentationen.

Servera den med förslag:

En sida av svarta bönor och majssallad
Färsk ananas eller mango salsa
Ris i mexikansk stil
En lätt öl eller lime margarita
Tortillachips och guacamole
Rostade sötpotatisklyftor
Gurka-lime agua fresca
Grillad street corn (elote)

FAQ's

F: Kan jag använda fryst mahi mahi?
A: Ja, det är bara att tina upp det helt och klappa torrt innan krydda.

F: Hur förvarar jag rester?
A: Förvara fisk och sallad separat i lufttäta behållare i kylen i upp till 2 dagar. Värm upp fisken försiktigt innan den sätts ihop.

F: Kan jag använda en annan typ av fisk?
A: Absolut! Torsk, tilapia eller snapper fungerar också bra.

F: Finns det ett mejerifritt alternativ för slaw?
A: Du kan använda mejerifri majonnäs eller grekisk yoghurt alternativ.

F: Kan jag förbereda slaw i förväg?
A: Ja, den smakar faktiskt bättre när den görs några timmar i förväg.

Chef's Recommendation

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