mahi mahi

There’s no reason to reserve fish tacos for vacation or a night out. Put your broiler to work, and make them an easy weekly affair. Paprika and coriander give meaty white fish like mahi-mahi or halibut tons of impact, but the real star here is the lime-laced herb salad, which makes every bite pop. Make sure to start with the best corn tortillas you can find. And don't worry about loading the tacos up with cabbage and pico de gallo: There’s no need here. These are at their best (and easiest) when they're pared down.

Broiled Fish Tacos

limes

grapeseed

cilantro leaves, chopped (from about half a bunch)

parsley

kosher salt,

paprika

coriander

mahi-mahi

corn tortillas

Mexican crema or crème fraîche,

Finely zest the limes into a medium bowl. Remove the peel and pith from each lime. Discard the peel and pith, and cut the flesh into rounds. Chop into small pieces and add to the bowl. Set aside, along with 1 tablespoon vegetable or grapeseed oil and the chopped herbs. (You’ll add them right before serving.)

Move the broiler rack to less than 6 inches from the flame or coil, and heat broiler to high. Place the fish fillets in a flat, ovenproof dish. Combine the remaining 3 tablespoons of oil, salt, paprika and coriander in a small bowl. Drizzle all over the fish, rubbing to make sure all surfaces are coated. Broil until fish is crispy golden brown around the edges and just cooked through, about 5 to 6 minutes (do not overcook).

Meanwhile, lay out the tortillas in an even layer (overlapping slightly) on a baking sheet. Remove from the fish from the oven, and immediately toast the tortillas under the broiler until golden around the edges, about 2 minutes. Flip and toast 30 seconds to 1 minute more. (These are warm and pliable right out the oven, but crisp up as they cool. Wrap in a clean kitchen towel to keep soft.)

Toss together the lime zest, lime flesh, herbs and oil and season with salt. Break each fish fillet in half with a fork or spoon to make 8 portions, and fill each tortilla with fish and herb salad. Drizzle or serve with crema.

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

Fish Tacos {Crispy &amp; Healthy}

flour almond

tsp taco seasoning

garlic powder

cornstarch

tsp salt

black pepper (to taste)

tbsp avocado oil

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime (juice of)

cayenne

Cabbage

Tomato

Avocado

Red onion

Cilantro

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.

Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Toppings: Chop and prepare the toppings.

To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don&#039;t over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

https://content.jwplatform.com/videos/iZ3jGNPd.mp4

Easy and Healthy Fish Tacos Recipe with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck. Promise!

How to Make Fish Tacos

Easy Grilled Mahi Mahi Recipe - simple and delicious way to prepare white fish. Served with grilled asparagus or other vegetables of your choice. Paired with a glass of Vinho Verde Estreia. Perfect for Summer, Grilling Season and 4th of July!

Easy Grilled Mahi Mahi Recipe

wild caught Mahi Mahi fillets

olive oil

tsp black pepper

tsp paprika (smoked could be used)

onion powder

Cayenne pepper

oregano

tsp cumin

lemon juice

Preheat a gas grill to medium-high heat. In a small bowl combine the spices.

Brush Mahi Mahi Fillets with olive oil on both sides. Sprinkle with the seasoning on both sides of the fish.

Grill for 4-5 minutes per side, until golden.Drizzle with lemon juice. Serve.

https://embed.mediavine.com/videos/x6dhyge1quxjvrgfhwod

Easy Grilled Mahi Mahi Recipe - simple and delicious way to prepare white fish. Served with grilled asparagus or other vegetables of your choice.

Grilled Mahi Mahi recipe

Easy fish tacos are made with mahimahi and served with the best fish taco sauce and a crunchy slaw.  Get ready for a party in your mouth!

Easy Fish Tacos

garlic

greek yogurt

cilantro

jalapenos

lime juice

salt

cabbage

red onion (thinly sliced)

cilantro (chopped)

lime (juice)

extra virgin olive oil

kosher salt

black pepper

Combine garlic, pickled jalapenos, lime juice, yogurt and salt in a NutriBullet or food processor* and blend until you have a bright, creamy sauce.

Jalapeno Cilantro Taco Sauce

In a large bowl combine cabbage, onion, cilantro, lime juice, olive oil and salt. Gently toss everything together and set aside.

Crunchy Slaw

Using a sharp knife, carefully remove the skin from the fish.

Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.

Season both side of the fish with salt, pepper and smoked paprika.

Heat a large non-stick skillet and add olive oil to lightly coat the pan.  Place fish in the pan and cook for 2-3 minutes on the first side or until the fish is beginning to turn opaque from the bottom up.

Flip and cook for another 2-3 minutes or until cooked through.  Give the fish a big squish of fresh lime and transfer to a plate.

Fish

Heat tortillas, one at a time, over an open flame on your stove top to give them a charred flavor.

Layer slaw on the bottom of the tortilla.  Top with a few pieces of fish and a drizzle of taco sauce.  Serve and enjoy!

Taco Assembly

https://content.jwplatform.com/videos/Yo1AfZN4.mp4

Easy fish tacos are quick to make and packed with flavor. Layer simply seasoned fish over crunchy slaw and topped with the best fish taco sauce ever!  These delicious tacos promise to create a party in your mouth.

These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!

Amazing Mahi Mahi Tacos

mayonnaise

avocado

cilantro (roughly chopped)

slaw mix

tsp chipotle chile powder

Kosher salt and black pepper

tuna steak))

tsp chili powder

tsp smoked paprika

Kosher salt

cilantro (for garnish)

½ cup thinly sliced radish (for garnish)

jalapenos (thinly sliced, for garnish)

Hot sauce (such as Tobasco, for garnish)

In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.

Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE AVOCADO-LIME SLAW

Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

MAKE THE CHIPOTLE AIOLI

Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.

Add the mahi mahi and turn to coat. Let rest for 15 minutes.

Meanwhile, heat your grill to high heat.

Place fish in a grill pan or cast iron skillet.  Or, thread each fish piece with a skewer.  Discard the left-over marinade.

Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.

Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.

Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

PREPARE THE MAHI MAHI

https://embed.mediavine.com/videos/ygdaslwym3xowa8utt6u

Follow these step-by-step instructions for making Amazing Mahi-Mahi Tacos.  Kris and Wesley (The Loon) show you how to blacken the mahi-mahi, make the avocado-lime slaw and the chipotle aioli.  It all adds up to the best fish taco around!

INSTRUCTIONS FOR MAKING MAHI-MAHI TACOS

Matt Moran nails effortless entertaining with this simple white fish ceviche.

Mahi mahi, coconut and lime ceviche

Lebanese cucumber, seeds removed, finely chopped

red onion, finely chopped

red chilli, seeds removed, finely chopped

Micro herbs, dried coconut flakes & lime wedges, to serve

(165 milliliters) coconut milk

tbs white soy sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Mexican Ceviche Tacos

(sushi-grade) fish fillets

sugar

tomatoes

red onion

jalapeño

head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups)

avocado, peeled, pitted, diced

purchased crisp taco shells

Purchased salsa

Bon Appétit

Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.

Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD Can be made 2 hours ahead. Cover and chill.

Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.

Grilled Cumin-Scented Mahi-Mahi

one-pound mahi-mahi fillets, skinned

cumin

lemons

Salt and black pepper

cumin seeds

tomatoes,

cayenne pepper

Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.

Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.

While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.

Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

Mahi-Mahi In Ginger Scallion Sauce

scallions (about 1 1/2 bunches)

sesame oil

shallots, finely chopped

ginger,

chicken stock,

peanut oil

Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.

Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.

While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.

Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.

Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.

Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.

Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.

Easy and delicious Mahi Mahi crusted in Parmesan herb coating and baked in the oven.&nbsp;&nbsp;

Parmesan Crusted Baked Mahi Mahi

all purpose flour

tbsp Parmesan cheese

eggs

bread crumbs

Parmesan cheese

tbsp parsley

Preheat the oven to 425° and line a rimmed baking sheet with parchment paper or aluminum foil.

Set three wide and shallow bowls in front of you.&nbsp;Mix  flour with salt, garlic powder, and grated Parmesan cheese in first bowl.&nbsp;Whisk eggs with salt and pepper in another bowl.&nbsp;Mix Panko bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt in a third bowl.

Coat each piece of fish in flour first, then in egg, and last in the Panko mixture. Pat the coating onto the fish firmly and lay in on the prepared baking sheet.

Bake for 18-22 minutes, depending on the thickness of the fish.

If you want to add more fish to your diet, here's an easy way to start.  When you are baking fish, choose a thicker fish fillet (more like COD, tilapia is too thin).  Total baking time will be very dependent on the thickness of the fillet, so if you notice that the fish is splitting apart, it is done!

Zesty Baked Fish With Tomatoes and Feta

fish fillets, thawed (thicker fillets like Cod)

Italian dressing, Zesty style

feta cheese, crumbled

olive, sliced (green or black)

Pat thawed fish with paper towels to remove excess moisture.  Place fillets in a glass baking dish (spray dish with non-stick spray).

Place 2 tomato slices on each fish fillet.

Pour Italian Dressing over fish and tomatoes; season with salt and pepper.

Bake 350 degrees for 20 minutes; then top with Feta Cheese and bake another 6-8 minutes, depending on thickness of fish.

Optional: If you like olives, sprinkle them on top at the same time as the Feta Cheese.

For a well balanced meal, serve with brown rice and steamed broccoli.

An excellent dish...I used MahiMahi and it cooked beautifully.  As I am on the South Beach program....I used a &quot;light&quot; Italian dressing and everything was perfect. and it meets all the requirements of the South Beach progrm.

Easy Mahi Mahi Recipe with Lemon Garlic Sauce. A simple and wildly delicious way to prepare and serve this tender, flakey, and popular white fish.

Top 23 mahi mahi recipes from across the web

The most viewed mahi mahi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 23 mahi mahi recipes from across the web

The most viewed mahi mahi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broiled Fish Tacos

Fish Tacos {Crispy &amp; Healthy}

Easy Grilled Mahi Mahi Recipe

Easy Fish Tacos

Amazing Mahi Mahi Tacos

Mahi mahi, coconut and lime ceviche

Mexican Ceviche Tacos

Grilled Cumin-Scented Mahi-Mahi

Mahi-Mahi In Ginger Scallion Sauce

Parmesan Crusted Baked Mahi Mahi

Zesty Baked Fish With Tomatoes and ...

Mahi Mahi Recipe with Lemon Garlic ...

Yayo's Mahi Mahi Fish Tacos

Fish Tacos

Steamed Mahi Mahi over Purple Thai ...

Guava-Glazed Mahi-Mahi with Coconut...

Steamed Mahi Mahi over Purple Thai ...

Swordfish With Asparagus and Beans

All A’s Spring Salad With Mahi-Mahi

Blackened Mahi Mahi

Pan-Seared Mahi Mahi with Umami But...

Grilled Blackened Mahi Mahi

Blackened Fish Bowls with Cilantro ...

The most viewed mahi mahi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fish Tacos {Crispy & Healthy}