Prawn
Mahi Mahi Fish Tacos
In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 4 (4 ounce) skinless mahi-mahi fillets
- 1 teaspoon chili powder
- ½ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt, divided
- 1 avocado
- ⅓ cup plain whole-milk greek yogurt
- ⅓ cup water
- 2 tablespoons lime juice
- 6 (6 inch) corn tortillas, warmed
- ½ cup jicama matchsticks
- 1 red fresno chile or jalapeño pepper, seeded and sliced
- ½ cup loosely packed fresh cilantro leaves
Directions
- Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.
- Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.
- Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.
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