Mahi Mahi Street Tacos

I love tacos. And probably more than the average person because I just didn’t think I liked them for the first 25 years of my life, yes, this all true. I’m from the Midwest, and my mom made hardshell tacos with beef, taco seasoning, sour cream, lettuce, and cheese. I never liked them as a kid, and they were the only thing I knew as a taco. I probably wouldn’t even eat one of them now.

mahi mahi fish tacos on a plate with tortilla chips

And I lived in California for 8 years thinking I just didn’t like tacos because I didn’t know of all the different kinds of tacos. So, when I finally tried some street tacos one day because I was starving and they looked different and good, my mind was blown. I now make street tacos pretty much once a week! And, whenever we go down to Carlsbad, I literally eat at Haggo’s Tacos every day. If you live in the Carlsbad or Encinitas area, and you haven’t been, then I highly recommend going. They are an organic taco shop, and it is so good! I usually get the fish tacos or the shrimp tacos, but I’ve had almost everything on their menu and it’s all amazing.

I think I ate fish tacos almost every day we were down there in the Spring. So, when we bought some wild caught Mahi Mahi recently, Delaney and I decided we’d make our own recipe for Mahi Mahi Street Tacos. And, now these are one that I want to make all the time! This recipe for Mahi Mahi Street Tacos is so easy to make, it’s almost easier than my Garlic Lime Chicken Tacos as it cooks much faster! Plus, I love the addition of the sweet mango, it’s such a nice compliment to the little spice in the salsa. This recipe for Mahi Mahi Street Tacos is amazing for summer, enjoy!

Why go organic?

You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

mahi mahi fish tacos on a plate with tortilla chips in the background
mahi mahi fish tacos on a plate with tortilla chips
mahi mahi fish tacos on a plate with tortilla chips

Mahi Mahi Street Tacos

Recipe by MimiDifficulty: Easy
Makes

8

tacos

Taco Tuesday just got sweeter. These Mahi Mahi Street Tacos are topped with a homemade slaw, fresh mango, avocado, salsa, cilantro and lime!

Ingredients

  • Slaw
  • 1 heaping cup chopped organic purple cabbage

  • 1/2 cup organic grated carrots

  • 1/2 cup organic diced red onion

  • 1/2 cup chopped organic cilantro

  • 1/4 cup organic sour cream

  • juice of 1/2 organic lime

  • salt and pepper to taste

  • For the Fish
  • 1 pound wild caught Mahi Mahi

  • 1/4 teaspoon organic garlic powder

  • 1/4 teaspoon organic onion powder

  • 1/8 teaspoon organic cumin

  • 1/8 teaspoon organic cayenne

  • 1/8 teaspoon organic paprika

  • salt and papper

  • 2 tablespoons organic avocado oil

  • For the Tacos
  • La Tortilla Factory Organic Corn & Wheat Tortillas

  • organic Salsa

  • organic mango, chopped

  • organic lime

  • organic avocado, chopped

Directions

  • To make the slaw: In a medium bowl, add the cabbage, carrots, red onion, cilantro, sour cream, and lime juice and mix together. Add salt and pepper to taste. Set aside.
  • To make the fish: In a small bowl add the garlic powder, onion powder, cumin, cayenne, paprika, and a generous amount of salt and pepper. Mix together, and then coat the fish with the spice rub.
  • Put a large skillet over medium heat. Add in the avocado oil, and then add in the Mahi Mahi. Cook over medium heat until the fish is lightly browned on each side. Cover with a lid, reduce heat to medium/low and continue to cook for 3 to 5 minutes, until the fish is almost done. Uncover, and break up the fish using a spatula, and continue to cook until fully cooked.
  • To assemble the tacos: Heat a tortilla over medium heat until warm. Add Mahi Mahi, slaw, salsa, mango, avocado, and top with a squeeze of lime juice. Serve immediately.
  • Store extra fish or toppings in an airtight container in the fridge for up to 5 days.

Notes

  • Gluten Free — Use organic corn tortillas.
  • High Altitude — Follow the recipe as noted.

Did you make this recipe? 
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Make sure to check out my Garlic Lime Chicken Tacos recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

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