Mahi Mahi Tacos
Have you ever had a taco? Of course you have – more than likely with beef (the most popular), pork, turkey or chicken. I enjoy each of those however, I’m a huge fan of fish tacos. My family on the other hand can’t believe I order those when we dine out – what can I say, I think they’re tasty!
Up until the other day I’d never made them at home, to avoid complaints. Knowing I had the evening to myself I found it the ideal time to try fish tacos. Let me tell you they were amazing!!!
The recipe below has many layers: marinating the fish; creating a Pico de Gallo; slaw; lime sour cream and chipotle aioli. If you’re up for it you can even make your own tortillas, which I chose not to do since it was just myself I was making the tacos for.
I have had this recipe saved in my files since 2009 from Tommy Bahamas restaurant. They use to have it online but it’s no longer there or posted in their cookbook. However it’s still on the menu as Blackened Fish Tacos. Since I’m not a fan of blackening seasoning I simply added salt & pepper to the fish after marinating and found the flavor to be superb!
If you’re a fan of fish tacos then you need to try these. Prepare the lime sour cream and aioli a day ahead and marinate the fish a day ahead or in the morning of the evening you plan to serve it. As for the Pico de Gallo and Asian slaw I wouldn’t prepare that more than an hour or two ahead so the tomatoes don’t get too soggy.
This recipe is a winner!
Mahi Mahi Tacos
Great tasting tacos. Well worth the effort!
Ingredients:
- 1 1/2 lbs of your favorite white fish (I used Mahi Mahi)
- 8 oz. Fish Taco Marinade (see recipe below)
- 8 Tbsp. Lime Sour Cream (recipe below)
- 8 Tbsp. Chipotle Aioli (recipe below)
- 3/4 lb Asian Slaw (recipe below)
- 8 Tbsp. Pico de Gallo (recipe below)
- 12 6" white corn tortillas (I used whole wheat)
- 4 oz. unsalted butter (I used Coconut Oil)
- 2 Tbsp your favorite blackening spice (I used salt & pepper)
Fish Taco Marinade
- 3/4 cup unsweetened coconut milk
- 1/4 cup egg yolks, whipped (I used an egg)
- 1 Tbsp. cilantro, washed and rough chopped
- 1 Tbsp. jalepeno, minced
- 1 tsp. cumin
- 1 tsp. Spanish paprika (I had Hungarian so I used that)
Lime Sour Cream
- 6 Tbsp. sour cream (I used fat free Greek Yogurt)
- 2 Tbsp. freshly squeezed lime juice
Chipotle Aioli
- 3/4 cup mayonnaise (I used light)
- 1 Tbsp. Dijon mustard
- 1 chipotle pepper (I added 1 tsp. of the Adobo sauce in addition)
- 1 tsp. freshly squeezed lime juice
- Kosher salt (to taste)
- Coarsely ground black pepper (to taste)
Pico de Gallo
- 1/2 cup yellow onion, diced
- 1 Tbsp. jalepeno, minced
- 1/4 cup ripe tomato, diced
- 1/2 tsp. Kosher or sea salt
- 1 Tbsp. freshly squeezed lime juice
- 1/2 Tbsp. cilantro, finely chopped
- 1 pinch fresh ground pepper
Asian Slaw
- 4 oz. shredded cabbage
- 2 Tbsp. fresh cilantro, roughly chopped
- 2 oz. Jicama, peeled and julienne
- 2 oz. red onion, peeled and slice paper thin
- 2 tsp. olive oil
- 2 Tbsp. freshly squeezed lime juice
- Kosher salt (to taste)
- Coarsely ground black pepper (to taste)
Directions:
- Fish Taco Marinade: In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz (1-inch) strips and place into marinade mixing everything up together. Cover and refrigerate for at least 12 hours (I did mine for 8 hours).
- Lime Sour Cream: Place ingredients into a small clean mixing bowl and blend together well. Transfer to a small squeeze bottle with a small tip and refrigerate. Alternatively you could place cream in a zip-lock baggie; when ready to serve snip off a small portion of the tip of one side - squeeze.
- Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate (or zip-lock baggie).
- Pico de Gallo: Dice onion, tomato and jalepeno and place in a small mixing bowl. Wash cilantro and chop fine, then add to the bowl. Next add salt, lime juice and black pepper and mix everything together well. Cover and refrigerate until needed.
- Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
- Serving Procedure: Preheat a large saute pan and melt the butter (or coconut oil) in the pan. Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly. Sprinkle the blackening spice (or salt and pepper) evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until fish is completely cooked. Turn the heat down to very low and hold hot.
- In a large, clean saute pan, heat the tortillas up on both sides.
- Toss the Asian slaw in a mixing bowl.
- Lay the hot corn tortillas (or tortillas you like) on a cutting board and place 2 oz. of cooked fish in each tortilla.
- Top fish with a little of the Asian Slaw.
- Drizzle with chipotle aioli onto each tortilla.
- Drizzle a little lime sour cream onto each tortilla.
- Top each tortilla with Pico de Gallo.
Enjoy!!!
Tommy Bahama Restaurant
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
LOL, Bill looks at me the same way when I order fish tacos (which I do almost always when I see them on the menu!). I’ve made them once at home and I’d love to try them again since Bill is becoming a little more tolerant of fish. Yours sound delicious!!
There were quite a few steps to these but if spread out it doesn’t seem as laborious. I think they were so tasty. Well worth the effort.
Fish tacos are SO good, aren’t they? We love places like Mission Taco, where we get a bunch of different tacos, and share them. Anyway, good stuff — thanks.
I’ve yet to eat at Mission Taco but have heard great things about it. I’ll have to check it out soon. Thanks for that reminder.
I had fish taco before…believe it’s cod. Love your version with mahi mahi.
These were so tasty. I feel like marinating them in the coconut milk made a huge difference on flavor. I hope you’ll try these. Just space out the steps and plan ahead so it doesn’t seem taxing.
I like fish tacos, but never made them myself…they sure look to tasty Vicki…I like how you marinated the fish…yum!
Hope you are enjoying your week 🙂
I think the marinade was the key to this dish. I’d never used coconut milk to marinate fish before and wow the flavor it imparts is crazy delicious! I hope you’ll try this.
Fish tacos are a favorite of mine. Love the twist with the coconut milk and the blackening spices! Total yum!
I think the coconut milk mellows out the fish flavor and gives it a full body flavor that is so succulent. It’s incredible. I didn’t use the blackening spices since I’m not a fan of that but used salt and pepper. If you like blackening spices then by all means use it. This dish is superb!
Fish tacos are the best! As a Mexican, I highly approve of your recipe Vicki. 🙂 They seriously look delicious and you’ve used very authentic flavours.
They were so tasty I could hardly believe it myself. Well worth the time and effort. Glad you approve!