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Mahi Mahi Tacos with Sriracha Slaw

Mahi Mahi Tacos w/ Sriracha Slaw // Fork in the Kitchen

Mahi Mahi Tacos with Sriracha Slaw are light and refreshing, making them the perfect summer dinner!

Ingredients

Scale
  • 1 pound Mahi Mahi (preferably in filets)
  • 2 limes, juiced
  • ¼ cup olive oil
  • ¼ cup cilantro, coarsely chopped
  • ½ teaspoon chili powder
  • Salt
  • 2 Tablespoons olive oil, for cooking
  • 8 tortillas
  • Additional cilantro and lime wedges for garnish

SRIRACHA SLAW:

  • ½ head red cabbage, thinly sliced
  • 2 Tablespoons Sriracha
  • ½ cup mayonnaise
  • ¼ cup cilantro, coarsely chopped
  • Salt to taste

Instructions

  1. For the marinade: Whisk together lime juice, olive oil, cilantro, and chili powder. Pat Mahi filets dry and sprinkle with salt. Add fish filets to a bowl, cover with marinade, making sure the filets are coated. Marinade for 15-20 minutes.
  2. In the meantime, create the Sriracha Slaw by whisking together Sriracha, mayonnaise, cilantro, and salt to taste. Add cabbage and mix to coat.
  3. Heat large skillet over medium heat. Add 2 Tablespoons olive oil to pan. Remove fish from marinade and place skin side down in skillet. Cook for 6-8 minutes (you may need to cook longer, depending on thickness of filets); flip filets and cook for an additional 3-4 minutes. Be careful as some oil may splatter. Remove from pan and flake apart.
  4. Layer Mahi Mahi and Sriracha Slaw on a warm tortilla and garnish as desired.
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