Mahi Mahi Tacos with Cilantro Lime Sauce

Raise your hand if you like tacos! If you could see me now I have both hands proudly in the air. I realize fish tacos are typically a “Summer food” and I also realize we’re almost a week into Fall (even though I’m in denial, where did the last few months go??). So to officially bid adieu to Summer I had to get these in once more before the cold hits (and I’m talking about foreal cold….not this 60 degrees in the morning/80 degrees in the afternoon nonsense).

My recipe for Mahi Mahi tacos has tons of fresh flavors, some crunch, and a little bit of spice. I serve it with an addicting cilantro lime sauce – don’t skip this, it makes the dish! It’s also healthy since there’s no breading on the fish and it is sauteed rather than deep fried. That means I can eat more, right?! (I may or may not have had 4 tacos when I made this last night. #sorrynotsorry)

PS: shout out to the hubs for growing those beautiful little cherry tomatoes – aren’t they cute? And oh, so sweet. 

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Mahi Mahi Tacos

Mahi Mahi Tacos with Cilantro Lime Sauce
Serves 5
Easy and healthy fish tacos full of fresh flavors, crunch, and a little spice!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
FOR THE FISH
  1. 1 pound Mahi Mahi fillets
  2. 1 teaspoon paprika (regular, smoked, or sweet)
  3. 1 teaspoon light brown sugar
  4. 1 teaspoon cumin
  5. 1/2 teaspoon chili powder
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon kosher salt
  8. 1/4 teaspoon cayenne powder
  9. 1 garlic clove, minced
  10. 2 1/2 Tablespoons olive oil
FOR SAUCE
  1. 2 oz cream cheese (or neufchâtel cheese)
  2. 1/2 cup bottled tomatillo salsa (salsa verde)
  3. 1/2 cup roughly chopped cilantro
  4. Juice of 1 lime
  5. 1/4 teaspoon celery salt
OTHER
  1. 10-12 corn tortillas
  2. 1 cup shredded romaine lettuce or cabbage
  3. 1 cup cherry tomatoes, halved
  4. 1/4 onion, small diced
  5. 1 lime cut into wedges
  6. 1/4 cup whole cilantro leaves
Make the sauce
  1. Add all the ingredients for the sauce into a mini prep, blender, or magic bullet cup.
  2. Process/blend until smooth. Should take 10-15 seconds.
  3. Transfer to a bowl and refrigerate.
Cook the fish
  1. Pat the mahi mahi fillets dry with paper towel.
  2. Combine all the spices, minced garlic, and olive oil into a small bowl. Stir to combine until it makes a paste.
  3. Heat a skillet or non-stick pan over medium high heat. Pour 2 teaspoons of olive oil in.
  4. Using a spoon or basting brush, cover both sides of the fish with the spice mix.
  5. Cook fish for about 4 minutes on each side, depending on the thickness of your fillets. Once you've cooked on both sides, transfer to a plate and cover with foil.
Prep the toppings
  1. Cut lettuce or cabbage into thin shreds (or you can buy these pre-shred and prepackaged).
  2. Halve the cherry tomatoes.
  3. Cut the lime into wedges.
  4. Pick cilantro leaves off the stems, leaving them whole.
  5. Put all of the toppings into serving bowls/dishes.
  6. Warm up the tortillas - you can grill them to get those fancy grill marks, pop them in the oven for 5 minutes at 350 degrees, or you can do what I usually do - which is to wrap them in a couple of wet paper towels and microwave them for 25 seconds 🙂
Assemble Tacos
  1. Uncover the fish. Using 2 forks, break the fillets apart into small bite size pieces, they should easily flake.
  2. Take a tortilla, spread some cilantro lime sauce on top (I slather mine because this sauce is the bomb.com)
  3. Top with fish, then shredded lettuce/cabbage, a few cherry tomato halves, a sprinkle of onions, a few cilantro leaves, then finally a squeeze of lime.
Notes
  1. This makes 10-12 tacos and will serve 5-6 people. Or 3-4 hungry people.
  2. Tip#1: I typically use neufchâtel cheese instead of cream cheese because it has less fat and you can't tell the difference in taste. Plus it's a bit softer than cream cheese. You can find neufchâtel right next to the cream cheese in the grocery.
  3. Tip#2: I used a sweet onion to top the tacos because that's all I had but use red onion to add beautiful color and a bit more bite!
Love & Food ForEva http://loveandfoodforeva.com/

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