Easy Mouth-Watering Fish Tacos

Ingredients

• 1 lb Mahi Mahi Fillet (cut into bite‑size pieces)
• 4 Tbsp Olive Oil (extra virgin, divided)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Ground Black Pepper
• 1 tsp Smoked Paprika
• 1 tsp Chili Powder
• 0.5 tsp Italian Seasoning
• 0.5 tsp Seasoned Salt
• 0.125 tsp Old Bay Seasoning (just a pinch)
• 2 Tbsp Mayonnaise
• 2 Tbsp Sour Cream
• 2 Tbsp Fresh Cilantro (chopped)
• 4 Tbsp Lime Juice (freshly squeezed)
• 2 cups Shredded Cabbage (Coleslaw Mix) (pre‑shredded package)
• 1 medium Roma Tomato (diced)
• 0.25 small Red Onion (thinly sliced)
• 8 Small Corn Tortillas (6‑inch, warmed)
• 1 Lime (cut into wedges for garnish)
• 0.25 cup Cotija Cheese (optional, crumbled)

Instructions

1. Prepare the Fish

   Trim any skin if needed, then cut the mahi‑mahi into bite‑size pieces. Drizzle 1‑2 Tbsp olive oil over the pieces and rub to coat evenly.

   Time: PT5M

2. Mix the Blackening Seasoning

   In a small bowl combine onion powder, garlic powder, ground black pepper, smoked paprika, chili powder, Italian seasoning, seasoned salt, and a pinch of Old Bay.

   Time: PT2M

3. Season the Fish

   Sprinkle the seasoning blend over the fish pieces, then toss gently until every piece is coated.

   Time: PT3M

4. Cook the First Batch of Fish

   Heat the skillet over medium‑high heat, add 2 Tbsp olive oil, and when shimmering, add half the fish. Cook 4‑5 minutes per side until opaque and flaky.

   Time: PT9M

   Temperature: medium‑high

5. Cook the Second Batch of Fish

   Repeat the cooking process with the remaining fish pieces.

   Time: PT9M

   Temperature: medium‑high

6. Deglaze the Pan

   With the skillet still hot, pour 2‑3 Tbsp fresh lime juice (and any leftover seasoning) into the pan, stirring to lift the browned bits. Remove from heat and set aside.

   Time: PT2M

7. Make the Lime‑Cilantro Crema

   In a small bowl combine mayonnaise, sour cream, chopped cilantro, 1 Tbsp lime juice, and a pinch of the blackening seasoning. Mix until smooth.

   Time: PT5M

8. Prep Toppings

   Dice the roma tomato, thinly slice the red onion, measure out the shredded cabbage, and chop extra cilantro for garnish.

   Time: PT5M

9. Toast the Tortillas

   Add a drizzle of oil to the skillet, place each tortilla and cook 1 minute per side until lightly golden and pliable.

   Time: PT4M

   Temperature: medium

10. Assemble the Tacos

    On each warm tortilla, layer fish pieces, cabbage slaw, diced tomato, red onion, a drizzle of crema, extra cilantro, and a lime wedge. Add optional cheese if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g