mahi mahi fish tacos with citrus slaw (gf, df, Paleo, Whole30)
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Ah… taco Tuesday. It was totally a thing in junior high. Every tuesday, I’d get in the taco salad line. It was a nutritional monstrosity, with a deep-fried tortilla shell, mystery beans, rice, cheese, a few shavings of iceberg lettuce, boatloads of sour cream, and a little salsa.
These days, I opt for something a little less…colon bomb-ish when I’m looking for my taco fix. Have you ever had fish tacos? Well, you should.
Light and fresh, these are delicious. The citrus slaw will keep in the fidge for 2-3 days and gets better after a few hours. If you won’t eat all the fish the first day (like us), I recommend only cooking as much as you need and storing the spice mix separately.
Also, quick plug for my favorite salsa: Archer Farms brand pineapple-mango salsa is THE BEST. (side note: no one from Target knows who I am; I just loooove that salsa.)
Note: Feel free to use frozen fish. We always do. Just thaw it in the refrigerator the morning you plan on cooking it, or run it under cool water for a 20 minutes or so until it’s thawed.
Mahi Mahi Fish Tacos with Citrus Slaw
- Yield: 4-6 1x
Description
If you can’t find mahi mahi (I prefer wild caught), cod or another white fish will work just fine. If you can’t find coleslaw mix, feel free to make your own. You’ll want about 1 1/2c shredded green cabbage, 1c shredded red cabbage, and 1/2c shredded carrots. Feel free to skip the tortillas if you’re Paleo or doing Whole30. Just serve the fish with the slaw on top or on the side.
Ingredients
For the fish
- 4–6 mahi mahi fillets
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic salt
- 1/2 tsp pepper
For the slaw
- 1 package coleslaw mix
- zest and juice of 1 orange
- zest and juice of 1 lime
- 1/4–1/2c cilantro
- salt
- pepper
For serving:
- corn tortillas*
- additional cilantro
- salsa (I love Archer Farms pineapple-mango salsa)
Instructions
For the fish:
- In a small bowl, combine all spices. Pat fish fillets dry with a paper towel, then sprinkle spice mix over fish fillets and rub in. Place on a baking sheet coated with olive oil (or parchment paper). Bake at 425 degrees 12-15 minutes or until opaque and flaky. Flake fish apart into large pieces for serving.
For the coleslaw:
- Toss coleslaw mix with orange and lime (juice & zest). Stir in cilantro and add salt and pepper to taste. (For better results, make the coleslaw at least 1-2 hours ahead of time)
For serving:
- Scoop fish and coleslaw onto tortillas. Top with additional cilantro and salsa, as desired.
Notes
*Gluten and Dairy Free Notes: Not all corn tortillas are gluten free, so be sure to check your labels. My favorite are La Tortilla Factory corn tortillas that you cook yourself. They’re delicious and soft enough not to tear.
Yum! I love Mahi Mahi – I bet these are fantastic tacos 🙂
My go-to dish at our favorite KC Mexican restaurant was a mahi mahi taco. I love the sound of this. The slaw is such a great idea, too!
Dinner for tonight. Heaven on a plate.
Dinner was FABULOUS! Dad wants them immediately ‘put into the rotation’. Thanks for another great recipe!
Gonna try these out!!!
My DH loves fish tacos at restaurants, often made with high calorie fried fish. I’ve always wanted a healthy alternative – and this is it! Very tasty. We also enjoyed the slaw, so easy, light and fresh- tasting. I think this slaw could also be a healthy side dish for Mexican food such as enchiladas. Thanks, Emily!
Tried ’em and loved them. I used a pineapple salsa from a local company out here and oh my goodness!! My grocery store didnt have mahi mahi so I used halibut. Worked great. Ill be making this again soon!
Thanks for the recipe. I used tilapia instead of Mahi Mahi. I also used low fat plain Greek yogurt as a topping. Delicious!
Seafood tacos…that’s all we eat on the Hawaiian islands…along with pork tacos 😉 Try shrimp too…By the way…homemade pineapple salsa is super easy to make. Lots cheaper.
It totally is! In the years since writing this post, I’ve been making a LOT of pineapple salsa. SO GOOD!
This recipe looks lovely. It is not paleo or whole30 compliant though.
Devin – Thanks for your comment! You’ll see in the notes on the recipe (in the recipe card) that we serve the fish on the slaw (no tortilla) for a Whole30/Paleo version. All of the other ingredients are compliant and it’s delicious!