Easy Fish Tacos
Easy fish tacos are made with mahimahi and served with the best fish taco sauce and a crunchy slaw. Get ready for a party in your mouth!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 clove garlic
- 1/2 cup greek yogurt
- 1/2 cup cilantro
- 1/4 cup pickled jalapenos
- 2 teaspoons lime juice
- 1/4 teaspoon kosher salt
- 3 cups shredded cabbage
- 1/2 cup red onion (thinly sliced)
- 1/3 cup cilantro (chopped)
- 1/2 lime (juice)
- 1 tablespoon extra virgin olive oil
- pinch kosher salt
- 1 pound mahi mahi
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
Instructions
- 1
Combine garlic, pickled jalapenos, lime juice, yogurt and salt in a NutriBullet or food processor* and blend until you have a bright, creamy sauce.
- 2
In a large bowl combine cabbage, onion, cilantro, lime juice, olive oil and salt. Gently toss everything together and set aside.
- 3
Using a sharp knife, carefully remove the skin from the fish.
- 4
Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.
- 5
Season both side of the fish with salt, pepper and smoked paprika.
- 6
Heat a large non-stick skillet and add olive oil to lightly coat the pan. Place fish in the pan and cook for 2-3 minutes on the first side or until the fish is beginning to turn opaque from the bottom up.
- 7
Flip and cook for another 2-3 minutes or until cooked through. Give the fish a big squish of fresh lime and transfer to a plate.
- 8
Heat tortillas, one at a time, over an open flame on your stove top to give them a charred flavor.
- 9
Layer slaw on the bottom of the tortilla. Top with a few pieces of fish and a drizzle of taco sauce. Serve and enjoy!