Go Back
–+ servings
fish tacos on white plate
Print Recipe
4.49 from 27 votes

Easy Fish Tacos

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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: DIET, DINNER, fish + seafood
Cuisine: Mexican
Servings: 4 people
Calories: 284kcal
Author: Dani Spies

Ingredients

Jalapeno Cilantro Taco Sauce

  • 1 clove garlic
  • 1/2 cup greek yogurt
  • 1/2 cup cilantro
  • 1/4 cup pickled jalapenos
  • 2 teaspoons lime juice
  • 1/4 teaspoon kosher salt

Slaw

  • 3 cups shredded cabbage
  • 1/2 cup red onion thinly sliced
  • 1/3 cup cilantro chopped
  • 1/2 lime juice
  • 1 tablespoon extra virgin olive oil
  • pinch kosher salt

MahiMahi

  • 1 pound mahi mahi
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
US Customary - Metric

Instructions

Jalapeno Cilantro Taco Sauce

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

Crunchy Slaw

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

Fish

  • Using a sharp knife, carefully remove the skin from the fish.
    removing skin from fish
  • Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.
    slicing fish
  • Season both side of the fish with salt, pepper and smoked paprika.
    seasoning fish
  • 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.
    laying fish in saute pan
  • 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 cooking in pan

Taco Assembly

  • 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!
    fish taco assmebled

Video

Notes

  • I prefer a NutriBullet for the sauce.  You can use a food processor or blender but it may not pulverize all of the ingredients.
  • You can prep the taco sauce and slaw ahead of time to make meal time even easier.
  • Serve with sliced radishes and extra cilantro for even more flavor and texture.

Nutrition

Serving: 2tacos | Calories: 284kcal | Carbohydrates: 31g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 722mg | Potassium: 739mg | Fiber: 5g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 25mg | Calcium: 115mg | Iron: 2mg