Wicked Mahi tacos

Mahi Mahi Tacos with Cilantro-Lime Slaw, Chipotle Aioli & Pickled Red Onion

🐟 Mahi Mahi Taco Components (Serves 2–3 / Makes ~6 tacos):

1. Mahi Mahi 

Ingredients:

• 12 oz Mahi Mahi fillet (cut into 6 taco-sized pieces)

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• Salt and black pepper

• Zest of 1 lime

• 1 tbsp olive oil

• 1 tbsp butter (for basting)

Method:

1. Pat fish dry, season with paprika, cumin, salt, pepper, and lime zest.

2. Heat a nonstick or cast iron pan over medium-high. Add olive oil.

3. Sear fish 2–3 mins per side, basting with butter at the end until golden and just cooked.

4. Let rest 2 minutes before serving.

2. Cilantro-Lime Slaw (Crunch & Brightness)

Ingredients:

• 1 cup finely shredded green cabbage

• 1/4 cup red cabbage (optional for color)

• 1 tbsp finely chopped cilantro

• Juice of 1 lime

• 1 tsp olive oil

• Pinch of salt

Method:

• Toss all ingredients together. Chill until ready to plate.

3. Chipotle Aioli (Creamy Heat)

Ingredients:

• 1/3 cup mayo (or crème fraîche for upscale version)

• 1 chipotle pepper in adobo (or 1 tsp paste)

• 1 tsp lime juice

• Pinch of garlic powder

Method:

• Blend or whisk until smooth. Chill.

4. Pickled Red Onions (Sweet-Tang Accent)

Quick Pickle:

• 1/2 red onion, thinly sliced

• 1/4 cup rice vinegar or white vinegar

• 1/2 tsp sugar

• Pinch of salt

Let sit for 20+ minutes. Drain before serving.

5. Tortillas

• Use 4–5” fresh corn tortillas.

• Lightly char on open flame or dry skillet.

• Optional: brush with clarified butter or olive oil for richness.