Entree: United States – Florida – Mahi Mahi Tacos (Grilled or pan-seared mahi mahi fillets served in tortillas with fresh salsa and crunchy slaw)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 mahi mahi fillets, approx. 5 oz each
- 2 tbsp (30 ml) olive oil, plus more for cooking
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) fresh orange juice
- 1 clove garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 8 small (6-inch) corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lime juice (for slaw dressing)
- 1 cup diced ripe tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 jalapeño, seeded and finely chopped (optional) (estimated seeded weight: 5/8 oz; catalog median)
- 2 limes, cut into wedges for serving
- 1 tbsp (15 ml) vegetable oil or grapeseed oil for searing

Show original ingredient measurements

- 4 mahi mahi fillets, approx. 5 oz (140 g) each
- 2 tbsp (30 ml) olive oil, plus more for cooking
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) fresh orange juice
- 1 clove garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 8 small (6-inch) corn tortillas
- 2 cups (150 g) shredded green cabbage
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lime juice (for slaw dressing)
- 1 cup (150 g) diced ripe tomatoes
- 1/4 cup (40 g) finely chopped red onion
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 jalapeño, seeded and finely chopped (optional) (estimated seeded weight: 17.5 g; catalog median)
- 2 limes, cut into wedges for serving
- 1 tbsp (15 ml) vegetable oil or grapeseed oil for searing

Instructions

1. In a shallow dish combine 2 tbsp olive oil, 3 tbsp lime juice, 1 tbsp orange juice, minced garlic, cumin, chili powder, 1 tsp salt, and pepper; add mahi mahi fillets, turn to coat, and marinate 15–20 minutes in the refrigerator.
2. Meanwhile make the slaw: whisk together sour cream, mayonnaise, 1 tbsp lime juice, and a pinch of salt; toss with shredded cabbage and chill.
3. Make pico: mix diced tomatoes, red onion, cilantro, jalapeño if using, and a pinch of salt; set aside.
4. Heat a heavy skillet or grill pan over medium-high heat and add 1 tbsp vegetable oil; remove fish from marinade and sear fillets 3–4 minutes per side (depending on thickness) until opaque and flaky; let rest 2 minutes and break into large flakes.
5. Warm tortillas in a dry skillet or directly over a low flame until pliable; stack and keep wrapped in a clean towel.
6. Assemble tacos: place some slaw on each tortilla, top with flaked mahi mahi, a spoonful of pico de gallo, a drizzle of extra crema if desired, garnish with cilantro, and serve with lime wedges.