Q: Can I use frozen mahi mahi?

A: Yes, just thaw it completely and pat dry before seasoning.

Q: How do I store leftovers?

A: Store fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fish gently before assembling.

Q: Can I use a different type of fish?

A: Absolutely! Cod, tilapia, or snapper work well too.

Q: Is there a dairy-free alternative for the slaw?

A: You can use dairy-free mayo or Greek yogurt alternatives.

Q: Can I prepare the slaw ahead of time?

A: Yes, it actually tastes better when made a few hours in advance.

Tacos Mahi Mahi crocantes com salada picante de coentro e limão

Name: Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 lb mahi mahi fillets; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; Juice of 1 lime; 2 cups shredded green cabbage; 1/2 cup shredded red cabbage; 1/4 cup chopped fresh cilantro; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon honey; Salt and pepper to taste; 8 small corn tortillas; 1 avocado, sliced; Lime wedges for serving

Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw

Rated 5.0 stars by 1 users

Cuisine

Mexican-Inspired

Servings

Prep Time

10 minutes

Cook Time

12 minutes

Calories

310

These Mahi Mahi Tacos with Cilantro-Lime Slaw are a celebration of coastal flavor, bringing together the vibrant zest of lime, the boldness of chili and paprika, and the fresh crunch of cabbage.

The fish is marinated in a simple yet powerful blend of spices and citrus, then either baked or grilled to flaky perfection. It’s the kind of dish that transports you straight to a sunny beachside cantina, where the scent of grilled seafood mingles with ocean breeze and lime zest in the air.

The cilantro-lime slaw adds the perfect creamy and tangy contrast to the savory mahi mahi, and each tortilla becomes a handheld masterpiece.

This recipe is great for those weeknights when you want something exciting yet healthy, or for entertaining guests who appreciate a vibrant, crowd-pleasing meal.

Mahi mahi’s firm texture makes it ideal for tacos, and the slaw keeps everything balanced and bright. Whether you're a taco aficionado or simply craving something different for dinner, these tacos will impress.

Image of Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw

Ingredients

For the Fish:

1 lb mahi mahi fillets
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Juice of 1 lime

For the Slaw:

2 cups shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon honey
Salt and pepper to taste

For the Tacos:

8 small corn tortillas
1 avocado, sliced
Lime wedges for serving

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Directions

Preheat oven to 400°F (200°C) or heat a grill to medium-high.
Pat the mahi mahi fillets dry and place on a plate.
In a small bowl, mix olive oil, chili powder, cumin, paprika, cayenne, salt, pepper, and lime juice. Rub the mixture all over the fish.
Bake or grill the fish for 10–12 minutes or until cooked through and flakes easily with a fork.
While the fish cooks, prepare the slaw: Combine green and red cabbage, cilantro, mayo, lime juice, honey, salt, and pepper in a bowl. Toss to coat and chill until ready to use.
Warm the tortillas in a dry skillet or wrap them in foil and place in the oven for 5 minutes.
Flake the cooked mahi mahi and assemble tacos by placing fish on tortillas, topping with slaw and avocado slices.
Serve with lime wedges and extra cilantro if desired.

Nutrition

Serving Size: 1
per serving: Calories; 310

Amount/Serving % Daily Value

Fat: 16 grams; 21%
Saturated Fat: 3 grams; 15%
Cholesterol: 50 milligrams; 17%
Sodium: 340 milligrams; 15%
Carbs: 18 grams; 6%
Protein: 25 grams
Sugar: 3 grams
Fiber: 4 grams; 14%

10 dicas para cozinhar tacos Mahi Mahi com salada de coentro e limão:

Seque o peixe antes de temperar para ajudar os temperos a aderirem melhor.
Não cozinhe demais o mahi mahi – ele deve lascar facilmente, mas ainda úmido.
Deixe a salada esfriar por pelo menos 10 minutos para misturar os sabores.
Use uma mandolina ou uma faca afiada para ralar o repolho finamente para obter a melhor textura.
Aqueça as tortilhas brevemente antes de servir para torná-las mais flexíveis.
Adicione o abacate antes de servir para evitar que escureça.
Grelhe o peixe para obter um sabor profundo e defumado.
Torne-o picante adicionando jalapeños em cubos à salada.
Use tortilhas de milho como opção sem glúten ou farinha, se preferir.
Enfeite com rodelas de limão fresco e coentro para realçar a apresentação.

Sirva com sugestões:

Um acompanhamento de salada de feijão preto e milho
Abacaxi fresco ou molho de manga
Arroz à Mexicana
Uma cerveja light ou margarita de limão
Chips de tortilla e guacamole
Fatias de batata doce assadas
Água fresca de pepino e limão
Milho de rua grelhado (elote)

Perguntas frequentes

P: Posso usar mahi mahi congelado?
R: Sim, basta descongelar completamente e secar antes de temperar.

P: Como faço para armazenar as sobras?
R: Guarde o peixe e a salada separadamente em recipientes herméticos na geladeira por até 2 dias. Reaqueça o peixe delicadamente antes de montá-lo.

P: Posso usar um tipo diferente de peixe?
R: Absolutamente! Bacalhau, tilápia ou pargo também funcionam bem.

P: Existe uma alternativa sem laticínios para a salada?
R: Você pode usar alternativas de maionese sem laticínios ou iogurte grego.

P: Posso preparar a salada com antecedência?
R: Sim, na verdade fica melhor quando feito com algumas horas de antecedência.

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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