Mahi Mahi Fish Tacos with Sriracha Lime Yogurt Sauce
Making this Mahi Mahi fish taco recipe is one of the easiest, healthiest ways to enjoy a nice piece of Mahi fish fillet. The fish is pan seared until a nice crust is formed and then topped with sautéed onions and peppers. Finally drizzle on a little creamy sriracha lime yogurt sauce and you have one healthy meal. It is quick and easy and so delicious, you are guaranteed to make this part of the regular dinner rotation.
The Flavor’s In the Fish
The trick with these Mahi Mahi fish tacos is to season them aggressively. Keep in mind that when you put them in the pan you will lose some of the seasonings, so don’t be afraid. When you saute your vegetables add a little salt to them too. The trick is in the flavor and the flavor is in the fish. Be careful not to overcook your fish too. I have made this mistake in the past and ended up with some pretty dry fish. Five ounce filets should be cooked for about three to five minutes per side, depending on their thickness. If you attempt to flip your fish and you feel some resistance, wait. This is the fish’s way of telling you it is not ready to be turned. Also using a good fish spatula will help in this department.And if you try it will fall apart. When the fish is ready it will be easy to turn. You want them to flake easily with a fork and glisten with juiciness. By the time you top these with the vegetables, a little sauce and a squeeze of fresh lime, you will be salivating.
Mahi Mahi Fish Taco Toppings
These Mahi Mahi fish tacos are really very healthy and our goal should be to keep them that way. The vegetables go a long way to making this a well-rounded meal. This keeps the calories down to about 175 per taco. We also use a plain Greek yogurt to make the sauce, as opposed to mayonnaise.
| Prep Time | 15 minutes |
| Servings | tacos |
- 1/2 cup plain greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp sriracha pepper
- 4 6-inch totillas
- 2 tbsp Avocado Oil divided, more as needed for cooking the fish
- 4 5 oz Mahi Mahi fillets
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 bell pepper julienned, I used orange but any color will work
- 1/4 cup sliced red onions
- 4 leaves green leaf lettuce
- 1 tomato sliced
- lime wedges for serving
Ingredients Sriracha Lime Yogurt Sauce
Mahi Mahi Fish Tacos
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- Combine all ingredients for the sauce in a blender and pulse until smooth. Test for flavor, you can add more lime juice or a pinch of salt if desired. Transfer to a bowl and store in the fridge until you need it.
- Preheat oven to 325 degrees.
- Lay the tortilla on a parchment lined baking sheet and heat in the oven.
- Heat 1 tbsp of oil in a large skillet over medium-high heat. You want it shimmery but not smoking.
- Combine the ground cumin, chili powder, garlic powder, onion powder and salt in a bowl and stir to combine.
- Clean each fish fillet and use paper towels to thoroughly pat dry. It is important to make sure the fish is dry or it will stick to the skillet.
- Put each piece of fish into the bowl with the seasonings and gently press the seasonings into the fish. You want to try and make sure the seasoning sticks to the fish.
- Add the fish to the skillet and cook about 3 minutes per side, until cooked through. The fish should have a nice sear, and flake easily. Remove from the skillet and set aside
- Wipe the skillet out and add remaining 1 tbsp of oil. Over medium heat, saute the onion and bell pepper, with a pinch of salt until slightly softened, about 3 minutes. I like to retain a little crunch. Move to a bowl and set aside.
- To assemble your tacos, lay out the tortillas and top first with a piece of the green leaf lettuce, then the Mahi Mahi, and top the fish with the vegetable mix and a drizzle of the sriracha lime yogurt sauce
- Enjoy!
