Ingredients
Method
- Start by seasoning the mahi mahi fish fillets on both sides. Make sure you coat the fish well and press it down to stick.
- In a large skillet (or indoor grill), add in the oil over medium high heat and then add in the fish. Sear for 7-8 minutes until ready to flip.
- Flip and cook on the other side for about 7 minutes until the mahi mahi has cooked through.
- Remove the fish onto a cutting boar and slice into strips. You can drizzle some lime juice and cilantro.
- In the meantime, make the sauce by combining all ingredients in a blender until smooth.
- Assemble the tacos: Take a charred tortilla, add the fish, the slaw, avocados, jalapeños and a final drizzle of sauce.
- Serve right away and enjoy.
Nutrition
Notes
- To ensure your mahi mahi is perfectly cooked, aim for an internal temperature of 145°F. The fish should be opaque and flake easily with a fork.
- To prevent dryness, avoid overcooking the fish; once it begins to flake, it’s ready to come off the heat. Searing for about 7-8 minutes per side usually does the trick.
- If you want a milder flavor, feel free to substitute chipotle chili powder with regular chili powder or smoked paprika for a different twist.
- For quick assembly, prep your slaw and sauce in advance. They can be stored in the fridge for up to two days, making taco night a breeze!
- When reheating leftover tacos, use a skillet over medium heat to warm the fish and tortillas gently, which helps maintain their texture without drying them out.