An easy and fresh dinner recipe made in less than 20 minutes!
These blackened Mahi Mahi Tacos with Cilantro Lime Dressing are a great way to switch up your normal routine. Made with all the right spices and crunchy toppings, this din is sure to become your go-to weeknight meal. Grab a skillet and these flavorful ingredients and let’s get cooking!
Hello, hello!👋🏼 I have been dying to share this recipe with you all for a LOOONG time! It’s been one of Nick and I’s favorite dinners all summer.
It’s easy, flavorful AND healthy. What more could you ask for?
It’s definitely the meal we need after returning home from our third (and final) summer vacation. Whew! What a whirl-wind it’s been. San Diego. Colorado. New Jersey. All within the past 2 months.
Now it’s to settle back into a routine and focus on healthy eats. Like this irresistibly good taco dish.
Mahi Mahi Taco Ingredients
Here’s what you’ll need:
- Mahi Mahi fillets
- Cabbage
- Cherry tomatoes
- Gluten free tortillas
- Spices: chipotle powder, garlic powder, onion powder, cayenne pepper, paprika, s/p
- Optional: queso fresco, jalapenos, green onion
Cilantro Lime Dressing
- Garlic
- Cilantro
- Avocado Oil
- Lime
- Spicy Mustard
- Honey
Let’s chat ingredients. First up. Mahi Mahi. If you’re not fortunate to live on one of the coasts (like me), then you’re probably going to have to buy it frozen. No worries, it’s still tasty as ever!
Next up: Gluten free tortillas. This could make or break the meal, so listen up! Siete tortillas are the way to go. I like the cassava ones, but really you can’t go wrong with any. I’ve found them cheapest at Whole Foods for about ~$6.50.
If you don’t have access to Siete, then my next best choice would be Mission’s gluten free tortilla. These are a bit bigger than Siete’s, so you might only want one or just go for it and have two! Make sure to read the instructions below for how to prep warm tortillas.
And last, but not least: Cilantro Lime Dressing. This will change your life. And no I’m not even exaggerating a little bit. Not only is the dressing made with real, clean ingredients, it’s also to die for 😋 I always save a little extra to put on other meals throughout the week. That’s how much I love it. And I know you will too!
How to make Mahi Mahi Tacos
There’s 5 easy steps.
- Thaw out the Mahi Mahi (if frozen). I will put the bag of fish in a bowl with warm water for 5-10 minutes until thawed. While fish thaws, mix together the spices.
- Place Mahi Mahi in a skillet and sprinkle with the seasonings, covering both sides completely. Cook fish for 3-5 minutes on each side until cooked through.
- While the fish cooks, prepare the Cilantro Lime Dressing. Place all ingredients into a blender (I use my single serve Ninja cups) and blend on high for about 1 minute until dressing is smooth.
- Once the dressing is done, start on the tortillas. Lightly spray another skillet with cooking oil and place the tortilla in the skillet, let brown for about 2 minutes on each side (but watch carefully, as your second, third, fourth and so on will heat quicker than the first).
- Now that everything is cooked and ready to go. It’s assembly time! Place the mahi mahi on the toritall and add your toppings of choice – cabbage, cherry tomatoes, queso fresco, jalapeno, green onion, and of course, the cilantro lime dressing.
That’s it!
- • 4 Mahi Mahi fillets
- • ¼ teaspoon chipotle chili powder
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • ½ teaspoon cayenne pepper
- • 1 teaspoon paprika
- • ½ teaspoon salt
- • ¼ teaspoon ground black pepper
- • 1 - 2 cups shredded cabbage
- • 16 cherry tomatoes
- • 4 gluten free tortillas
- Optional: queso fresco, jalapeños, green onion
- Cilantro Lime Dressing
- • 1 cup fresh cilantro (loosely packed)
- • 1 tablespoon garlic, minced
- • ¼ cup avocado oil
- • juice from 1 lime
- • 2 teaspoons spicy mustard
- • 1 tablespoon honey
- • pinch of sea salt
- Thaw Mahi Mahi (if frozen). While fish thaws, mix together the spices – ¼ teaspoon chipotle chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper.
- Once thawed, place Mahi Mahi in skillet and cover both sides with seasoning. Cook fish for 3-5 minutes on each side until done.
- While the fish cooks, prepare the Cilantro Lime Dressing. Place all ingredients into blender (I use a single serve Ninja cup) and blend on high for about 1 minute until dressing is smooth.
- Lightly spray another skillet with cooking oil and place one tortilla in skillet. Let brown for about 2 minutes on each side (but watch carefully, as your second, third, fourth tortilla will heat quicker than the first).
- Once tortillas are browned and warm, place a piece of mahi mahi on a tortilla and add toppings of choice – ¼ - ⅓ cup cabbage, 4 - 5 cherry tomatoes sliced in half, a sprinkle of queso fresco, sliced jalapenos, diced green onion, and drizzle of cilantro lime dressing. Enjoy!
Love seafood? Try these other simple fish recipes!
