Mahi-Mahi Fish Tacos

These amazing mahi-mahi fish tacos are perfect for busy families who want something fresh and delicious on the table fast! Your whole crew will love the crispy, golden fish paired with that creamy avocado sauce, and you’ll love how everything comes together in just 20 minutes.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 355 Calories, 14g Fat, 32g Carbs, 27g Protein.

Ingredients You’ll Need

Mahi-mahi fillets: You’ll need 4 pieces, about 4 ounces each, with the skin removed. This fish is perfect because it’s mild and flakes beautifully for tacos!

Chili powder: Just 1 teaspoon gives the fish that lovely warm flavor and gorgeous color. It’s not spicy, just flavorful.

Ground pepper: Half a teaspoon adds the perfect amount of gentle heat to complement the chili powder.

Extra-virgin olive oil: One tablespoon is all you need to get that beautiful golden crust on your fish.

Salt: Half a teaspoon total, but we’ll divide it up – some for the fish and some for the creamy sauce.

Avocado: One ripe avocado makes the base for our amazing creamy sauce that ties everything together.

Plain whole-milk Greek yogurt: A third of a cup adds protein and makes the avocado sauce extra creamy and tangy.

Water: Just a third cup to thin out the avocado sauce to the perfect consistency.

Lime juice: Two tablespoons of fresh lime juice brightens up the whole dish with that zesty flavor.

Corn tortillas: Six 6-inch tortillas, warmed up so they’re soft and pliable for wrapping.

Jicama matchsticks: Half a cup gives you that perfect crunch – it’s like a mild, crispy apple texture.

Red Fresno chile or jalapeño: One pepper, seeded and sliced, adds just the right amount of heat and color.

Fresh cilantro: Half a cup of loose leaves brings that fresh, bright flavor that makes tacos sing.

How to Make Mahi-Mahi Fish Tacos

Step 1: Sprinkle your fish fillets evenly with chili powder and pepper. Heat that tablespoon of olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish and cook until it’s golden brown and cooked through, about 3 minutes per side. You’ll know it’s ready when it flakes easily with a fork!

Step 2: Transfer the cooked fish to a paper-towel-lined plate. Sprinkle it evenly with 1/4 teaspoon of salt and set it aside to rest.

Step 3: While the fish rests, make your creamy avocado sauce. Put the avocado, Greek yogurt, water, lime juice, and the remaining 1/4 teaspoon salt in a blender. Process until it’s well combined and smooth, about 30 seconds.

Step 4: Use a fork to flake the fish into large, bite-sized pieces. Now comes the fun part – assembly time!

Step 5: Top your warm tortillas with the flaked fish, jicama matchsticks, that gorgeous avocado sauce, sliced chile, and fresh cilantro leaves. Serve immediately while everything is fresh and the tortillas are still warm.

Easy and Quick Mahi-Mahi Fish Tacos Version

Want to make this even faster? You can use pre-cooked rotisserie chicken instead of fish – just shred 2 cups and warm it up with the chili powder and pepper! Skip the cooking step entirely and just warm the seasoned chicken in the microwave for 1 minute. You can also buy pre-made guacamole instead of making the avocado sauce, though I think the yogurt version is extra special.

Serving Ideas

These tacos are pretty much a complete meal all on their own! If you want to round out the plate, try some simple black beans on the side or a fresh corn salad. A cold beer or sparkling water with lime makes the perfect drink pairing.

Storage

Store any leftover fish in the fridge for up to 2 days. Keep the avocado sauce separate and give it a good stir before using. To reheat the fish, just warm it gently in a skillet for 1-2 minutes or microwave for 30 seconds.

Substitutions

No mahi-mahi? You can use any firm white fish like cod, halibut, or even salmon! Don’t have jicama? Thinly sliced radishes or cucumber work great too. If you can’t find Fresno chiles, regular jalapeños are perfect, or skip the heat altogether if you prefer.

Pro Tips

Perfect fish every time: Don’t move the fish around in the pan – let it get that golden crust before flipping!
Warm tortillas like a pro: Wrap them in damp paper towels and microwave for 30 seconds, or char them quickly over a gas flame.
Avocado sauce hack: Make extra sauce – it’s amazing on everything from eggs to grilled chicken!
Prep ahead tip: Cut all your toppings ahead of time and store them in the fridge until you’re ready to cook.

FAQs

Can I make these tacos ahead of time?

You can prep all the components ahead, but I’d wait to assemble them until right before serving. The tortillas can get soggy if they sit too long with all the toppings!

What if I don’t have a blender for the avocado sauce?

Sure! You can mash the avocado really well with a fork and whisk in the other ingredients. It won’t be quite as smooth, but it’ll still taste amazing.

Are these tacos spicy?

Not really! The chili powder is more about flavor than heat. The only real spice comes from the sliced chile, and you can always leave that off or remove the seeds for less heat.

Can I use flour tortillas instead?

You bet! Flour tortillas work great too, though corn tortillas are naturally gluten-free if that matters to you.

I hope you love these tacos as much as my family does! They’ve become our go-to weeknight dinner when we want something special but don’t have a lot of time. Let me know how yours turn out – I love hearing about your cooking adventures!