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.
- 1 pound Mahi Mahi fillets
- 1 teaspoon paprika (regular, smoked, or sweet)
- 1 teaspoon light brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne powder
- 1 garlic clove, minced
- 2 1/2 Tablespoons olive oil
- 2 oz cream cheese (or neufchâtel cheese)
- 1/2 cup bottled tomatillo salsa (salsa verde)
- 1/2 cup roughly chopped cilantro
- Juice of 1 lime
- 1/4 teaspoon celery salt
- 10-12 corn tortillas
- 1 cup shredded romaine lettuce or cabbage
- 1 cup cherry tomatoes, halved
- 1/4 onion, small diced
- 1 lime cut into wedges
- 1/4 cup whole cilantro leaves
- Add all the ingredients for the sauce into a mini prep, blender, or magic bullet cup.
- Process/blend until smooth. Should take 10-15 seconds.
- Transfer to a bowl and refrigerate.
- Pat the mahi mahi fillets dry with paper towel.
- Combine all the spices, minced garlic, and olive oil into a small bowl. Stir to combine until it makes a paste.
- Heat a skillet or non-stick pan over medium high heat. Pour 2 teaspoons of olive oil in.
- Using a spoon or basting brush, cover both sides of the fish with the spice mix.
- 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.
- Cut lettuce or cabbage into thin shreds (or you can buy these pre-shred and prepackaged).
- Halve the cherry tomatoes.
- Cut the lime into wedges.
- Pick cilantro leaves off the stems, leaving them whole.
- Put all of the toppings into serving bowls/dishes.
- 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 :)
- Uncover the fish. Using 2 forks, break the fillets apart into small bite size pieces, they should easily flake.
- Take a tortilla, spread some cilantro lime sauce on top (I slather mine because this sauce is the bomb.com)
- 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.
- This makes 10-12 tacos and will serve 5-6 people. Or 3-4 hungry people.
- 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.
- 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!
3 thoughts on “Mahi Mahi Tacos with Cilantro Lime Sauce”
I’m so making these for my fam! Thank you!
You’re so sweet – can’t wait to find out how they liked them :)
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