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Crispy Grilled Mahi Mahi Tacos with Fresh Mango Slaw

crispy grilled mahi mahi tacos - featured image
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These tacos feature crispy grilled mahi mahi with a smoky crust paired with a fresh, tangy mango slaw for a quick and satisfying meal perfect for summer dinners.

Ingredients

Scale
  • 1 pound mahi mahi fillets, skin removed or left on
  • ½ cup all-purpose flour (65g)
  • 2 tablespoons cornstarch (16g)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or avocado oil (30ml)
  • 8 small corn tortillas, warmed
  • For the Fresh Mango Slaw:
  • 1 large ripe mango, peeled and julienned or finely sliced
  • 2 cups shredded green cabbage
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 teaspoon honey or agave nectar
  • Pinch of salt

Instructions

  1. Rinse the mahi mahi fillets under cold water and pat dry with paper towels. Cut into taco-sized pieces, about 3 to 4 ounces each.
  2. In a shallow bowl, whisk together the flour, cornstarch, smoked paprika, cumin, salt, and black pepper.
  3. Lightly coat each fish piece in the flour mixture, shaking off excess. Set aside on a plate.
  4. In a large bowl, combine shredded cabbage, julienned mango, sliced red onion, and chopped cilantro.
  5. In a small bowl, whisk together lime juice, honey, and a pinch of salt. Pour over the slaw and toss gently. Let sit for at least 10 minutes.
  6. Preheat grill or grill pan over medium-high heat for about 5 minutes. Brush grill grates or pan lightly with oil.
  7. Brush the coated mahi mahi lightly with olive or avocado oil.
  8. Place fish pieces on the hot grill and cook for 3-4 minutes per side until crust is crisp and fish flakes easily. Avoid moving fish too soon.
  9. Wrap corn tortillas in foil and warm on the grill for 2-3 minutes, flipping once, or heat quickly on a dry skillet.
  10. Assemble tacos by placing grilled mahi mahi on each tortilla and topping generously with mango slaw. Add lime wedges or hot sauce if desired.

Notes

For gluten-free, substitute all-purpose flour with almond flour or gluten-free flour blend. Let mango slaw sit for at least 10 minutes to meld flavors. Avoid flipping fish too soon to prevent sticking. Rest fish for a minute after grilling to lock in moisture. Warm tortillas just before serving to avoid sogginess.

Nutrition

Keywords: mahi mahi tacos, grilled fish tacos, mango slaw, crispy fish tacos, summer dinner, quick fish recipe, gluten-free fish tacos

Find it online: https://twinkletaste.com/crispy-grilled-mahi-mahi-tacos-with-fresh-mango-slaw-easy-recipe/