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

Ingredient Substitutions

• Instead of Mahi Mahi Fillet: tilapia, cod, snapper
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion Powder: finely minced fresh onion
• Instead of Garlic Powder: fresh minced garlic
• Instead of Ground Black Pepper: white pepper
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Chili Powder: cayenne pepper (use less), chipotle powder
• Instead of Italian Seasoning: herbes de Provence, dried oregano
• Instead of Seasoned Salt: regular salt + extra pepper
• Instead of Old Bay Seasoning: seafood seasoning blend
• Instead of Mayonnaise: vegan mayo
• Instead of Sour Cream: Greek yogurt, vegan sour cream
• Instead of Fresh Cilantro: parsley
• Instead of Lime Juice: lemon juice
• Instead of Shredded Cabbage (Coleslaw Mix): thinly sliced green cabbage
• Instead of Roma Tomato: cherry tomatoes, halved
• Instead of Red Onion: white onion
• Instead of Small Corn Tortillas: flour tortillas
• Instead of Lime: lemon wedges
• Instead of Cotija Cheese: feta, shredded cheddar

Equipment Needed

• Large Skillet
• Mixing Bowls
• Measuring Spoons
• Chef's Knife
• Cutting Board
• Tongs
• Small Bowl
• Plate for Serving

Critical Steps — Do Not Skip

• Season the fish evenly with the blackening spice blend.
• Do not overcook the fish; aim for 4‑5 minutes per side.
• Deglaze the pan with lime juice to capture the flavorful browned bits.
• Toast tortillas just until golden to keep them crisp yet pliable.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked salt to the seasoning blend.
• Use a microplane to zest the lime before juicing for an aromatic boost.
• If you like heat, drizzle a few drops of hot sauce into the crema.

Troubleshooting

Storage

Refrigerator: Store cooked fish, crema, and toppings separately in airtight containers for up to 2 days.

Freezer: Raw seasoned fish can be frozen for up to 2 months; thaw in refrigerator before cooking.

Room temperature: Tortillas can be kept at room temperature for a few hours if covered.

Make-Ahead Tips

• Season the fish up to 30 minutes ahead and keep refrigerated.
• Prepare the lime‑cilantro crema and store in the fridge; it improves after chilling.
• Shred cabbage and slice vegetables ahead of time; keep them in separate containers.

Frequently Asked Questions