Spicy Mahi Tacos with Corn Salsa
Spicy Mahi Tacos with Corn Salsa
Ingredients
For the Mahi-Mahi
- 1 1/2 pounds mahi-mahi fillets, frozen, thawed and patted dry
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Corn Salsa
- 1 1/2 cups frozen corn, thawed
- 2 roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds removed for less heat
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
For the Lime Crema
- 1/2 cup sour cream
- 1/2 lime, juiced
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas
- 1 1/2 cups red cabbage, shredded
- lime wedges, for serving
Instructions
- 1
Thaw mahi-mahi fillets by placing them in the refrigerator overnight or submerging them in cold water for 30-60 minutes until thawed. Pat dry thoroughly with paper towels.
⏱️ 5 min
- 2
Prepare the corn salsa: In a medium bowl, combine the thawed corn, diced roma tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, and the juice of 1 lime. Season with 1/4 teaspoon of salt. Stir well and set aside to allow the flavors to meld.
⏱️ 10 min
- 3
Make the lime crema: In a small bowl, whisk together the sour cream, the juice of 1/2 lime, and 1/8 teaspoon of salt until smooth. Set aside.
⏱️ 3 min
- 4
Season the mahi-mahi: In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sprinkle the seasoning mixture evenly over both sides of the thawed mahi-mahi fillets.
⏱️ 5 min
- 5
Cook the mahi-mahi: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned mahi-mahi fillets. Cook for 3 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.
⏱️ 10 min
- 6
Flake the fish: Carefully remove the cooked mahi-mahi from the skillet and transfer to a plate. Using two forks, gently flake the fish into bite-sized pieces.
⏱️ 2 min
- 7
Warm the tortillas: Warm the corn tortillas according to package directions – either in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in an oven preheated to 300°F.
⏱️ 5 min•🌡️ 300
- 8
Assemble the tacos: To assemble, place a spoonful of flaked mahi-mahi onto each warm tortilla. Top with a generous amount of corn salsa, a sprinkle of shredded red cabbage, and a drizzle of lime crema. Serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Mahi Tacos with Corn Salsa
Ingredients
For the Mahi-Mahi
- 1 1/2 pounds mahi-mahi fillets, frozen, thawed and patted dry
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Corn Salsa
- 1 1/2 cups frozen corn, thawed
- 2 roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds removed for less heat
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
For the Lime Crema
- 1/2 cup sour cream
- 1/2 lime, juiced
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas
- 1 1/2 cups red cabbage, shredded
- lime wedges, for serving
Instructions
- 1
Thaw mahi-mahi fillets by placing them in the refrigerator overnight or submerging them in cold water for 30-60 minutes until thawed. Pat dry thoroughly with paper towels.
⏱️ 5 min - 2
Prepare the corn salsa: In a medium bowl, combine the thawed corn, diced roma tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, and the juice of 1 lime. Season with 1/4 teaspoon of salt. Stir well and set aside to allow the flavors to meld.
⏱️ 10 min - 3
Make the lime crema: In a small bowl, whisk together the sour cream, the juice of 1/2 lime, and 1/8 teaspoon of salt until smooth. Set aside.
⏱️ 3 min - 4
Season the mahi-mahi: In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sprinkle the seasoning mixture evenly over both sides of the thawed mahi-mahi fillets.
⏱️ 5 min - 5
Cook the mahi-mahi: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned mahi-mahi fillets. Cook for 3 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.
⏱️ 10 min - 6
Flake the fish: Carefully remove the cooked mahi-mahi from the skillet and transfer to a plate. Using two forks, gently flake the fish into bite-sized pieces.
⏱️ 2 min - 7
Warm the tortillas: Warm the corn tortillas according to package directions – either in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in an oven preheated to 300°F.
⏱️ 5 min•🌡️ 300 - 8
Assemble the tacos: To assemble, place a spoonful of flaked mahi-mahi onto each warm tortilla. Top with a generous amount of corn salsa, a sprinkle of shredded red cabbage, and a drizzle of lime crema. Serve immediately with extra lime wedges.
⏱️ 5 min