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Mahi Mahi Fish Tacos with Avocado Crema and Carrot Coleslaw Recipe

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4 from 7 reviews

Delicious and healthy Mahi Mahi Fish Tacos made with tender baked mahi mahi fillets, zesty avocado crema, and fresh carrot coleslaw, all served on warm corn tortillas. This quick and easy recipe is perfect for a flavorful weeknight dinner or casual gathering, delivering a perfect balance of spice, creaminess, and freshness in every bite.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

For the Fish

  • 10 to 16 ounces mahi mahi fillets
  • 2 Tbsp avocado oil
  • 2 tsp chili powder
  • ½ tsp sea salt (to taste)

For the Tacos

  • 6 corn tortillas

For the Carrot Coleslaw

  • Carrot Coleslaw (prepared or your preferred recipe)

For the Avocado Crema

  • 1 avocado
  • ¼ cup plain Greek yogurt or sour cream
  • ¼ cup cilantro
  • 2 Tbsp fresh lime juice
  • 1 small clove garlic
  • ½ tsp sea salt

Instructions

  1. Prepare the Coleslaw: You can prepare the carrot coleslaw up to 4 days in advance, which helps enhance the flavor. If using a larger coleslaw recipe, halve the quantities to avoid leftovers. Making it ahead ensures the best taste when it’s time to serve.
  2. Marinate the Fish: Place the mahi mahi fillets, avocado oil, chili powder, and sea salt into a large zip-lock bag. Seal the bag and shake well to coat the fish evenly with the oil and seasonings. Allow the fish to marinate for at least 15 minutes, or up to 12 hours for deeper flavor infusion.
  3. Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the mahi mahi.
  4. Bake the Fish: Transfer the marinated mahi mahi onto a lightly greased casserole dish or baking sheet. Bake for 12 to 15 minutes until the fish is cooked through, checking with a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
  5. Check for Doneness: Insert a meat thermometer into the thickest part of each fillet. The fish is done when it reaches 145°F and the thermometer reading stabilizes.
  6. Chunk the Fish: Remove the baked fish from the oven and use a fork to break it into bite-sized chunks. For enhanced richness, drizzle some more avocado oil over the fish chunks.
  7. Make the Avocado Crema: Combine the avocado, Greek yogurt (or sour cream), cilantro, lime juice, garlic, and sea salt in a blender or food processor. Blend until the mixture is completely smooth. Add a little cold water if needed to achieve a creamy consistency.
  8. Heat the Tortillas: Warm the corn tortillas using your preferred method, such as stovetop warming, oven heating, or microwave.
  9. Assemble the Tacos: Fill each warmed tortilla with a generous portion of baked mahi mahi chunks. Top with the prepared avocado crema and carrot coleslaw. Serve immediately with lime wedges on the side to add a fresh squeeze of lime juice to each taco.

Notes

  • Marinating the fish ahead of time enhances its flavor and texture.
  • The avocado crema can be made a few hours ahead and refrigerated for convenience.
  • Using fresh lime juice in the crema and as a finish brightens the overall flavor.
  • If preferred, substitute corn tortillas with flour tortillas for a different texture.
  • Use a meat thermometer to ensure perfectly cooked fish every time.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://recipesvibe.com/mahi-mahi-fish-tacos-with-avocado-crema-and-carrot-coleslaw-recipe/