These mahi mahi tacos are bright, bold, and packed with texture. Chili-spiced fish is balanced with a crisp broccoli cabbage slaw tossed in a tangy, lightly sweet dressing. Finished with fresh lime, each bite delivers heat, crunch, and citrus freshness.

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Mahi Mahi

The Mahi Mahi serves as the ideal centerpiece for these tacos. This firm, yet mild white fish is robust enough to hold up beautifully to the cooking process and the bold seasoning. Its texture remains wonderfully flaky, ensuring a tender bite, while its subtle flavor allows the smoky warmth of the chili seasoning to shine through without being overpowered. This makes it a fish that is both delicate and substantial, a perfect foundation for a taco filling.

Chili Powder

The generous application of chili powder is what truly defines the flavor profile of the taco filling. It provides a deep, smoky warmth that is both inviting and authentic. This spice blend is not just about heat; it introduces layers of complexity that transform the simple fish into a richly seasoned, satisfying main component.

Broccoli Slaw

To balance the richness and warmth of the seasoned fish, the broccoli slaw is a critical addition. It introduces a vital element of textural contrast, offering a delightful crunch that plays against the flaky Mahi Mahi. Beyond texture, the slaw brings a clean, fresh quality to the dish, cutting through the intensity of the spices and providing a necessary element of lightness.

Red Wine Vinegar

The creaminess of the slaw is wonderfully balanced by a splash of red wine vinegar. This ingredient is crucial for introducing an essential touch of acidity. The vinegar’s sharp, slightly fruity tang brightens the creamy base of the slaw, ensuring it tastes lively and fresh rather than heavy. This acidity works in concert with the lime to lift the overall flavor profile of the entire taco.

Lime

No seafood is complete without a burst of citrus, and fresh lime juice provides the ultimate finishing touch. Applied as a squeeze over the cooked fish or the assembled taco, it delivers a vibrant, clean lift that awakens all the other flavors. The bright, tart citrus notes enhance the fish, complement the chili powder, and tie together the acidity from the red wine vinegar in the slaw, bringing a final, essential element of freshness to every bite.

TIPS & TRICKS FOR THE BEST CHILI LIME MAHI MAHI TACOS & CREAMY BROCCOLI SLAW

For the Perfect Mahi Mahi

Pat fish dry before seasoning to help spices adhere evenly and promote a better sear. Excess moisture on the surface of the fish will steam it instead of searing it, preventing a beautiful, flavorful crust from forming. Use paper towels to gently but thoroughly blot the mahi mahi fillets before applying your chili-lime seasoning rub. This simple step is critical for maximizing flavor and texture.

Cook fish over medium heat to avoid drying it out and ensure it’s cooked through. High heat will cook the outside too quickly, leaving the inside raw or forcing you to overcook the entire fillet to ensure food safety. Medium heat allows for gentle, even cooking, resulting in flaky, moist fish. Aim for an internal temperature of 145°F (63°C). Depending on thickness, this usually takes about 3-5 minutes per side.

Consistent knife cuts

Slice slaw vegetables thinly for the best texture balance and mouthfeel. While pre-shredded coleslaw mix is convenient, hand-slicing or using a mandolin for the broccoli stems, carrots, and cabbage allows you to control the thickness. Thin, uniform slices integrate seamlessly into the creamy dressing and provide a satisfying crunch without being tough or difficult to chew.

Combing the flavors

Let the slaw sit briefly (ideally 15-30 minutes) so flavors meld and soften slightly. This resting period allows the salt and acidity in the dressing to slightly “tenderize” the firm broccoli and cabbage fibers. The creamy dressing will thicken slightly, and the chili, lime, and herbs will permeate the vegetables, creating a more harmonious and complex flavor profile. Do not let it sit for hours, as it can become watery.

For Maximum Brightness and Flavor

Squeeze fresh lime right before serving for peak brightness and aroma. Citrus zest and juice are volatile, meaning their sharp, vibrant flavors dissipate quickly. By finishing the tacos with a final squeeze of fresh lime juice just before the first bite, you ensure the pop of tartness cuts through the richness of the fish and the creaminess of the slaw, achieving the intended chili-lime balance. Consider also grating a tiny bit of fresh lime zest over the finished tacos for an extra aromatic lift.

Inclusive Adaptations 

For Gluten Sensitivity/Celiac Disease

Substitute traditional flour tortillas with certified gluten-free tortillas (e.g., corn or rice-based) to ensure the dish is safe and compliant. Always check product labels.

For Dairy or Egg Allergies

 The creamy broccoli slaw recipe calls for mayonnaise, which typically contains eggs. For those with dairy or egg allergies, replace conventional mayonnaise with a suitable dairy-free or egg-free alternative, such as a commercially available vegan mayonnaise or a homemade avocado-based dressing.

For Texture Sensitivities or Chewing Difficulties

The texture of raw, crunchy slaw can be challenging for some. To ease chewing, ensure the vegetables for the slaw (broccoli, carrots, cabbage) are very finely shredded or minced. A food processor can be helpful in achieving a finer consistency. Alternatively, lightly steaming the broccoli florets before incorporating them into the slaw can soften the texture.

For Limited Mobility or Reduced Knife Work

Preparing the slaw can involve significant chopping. To reduce the need for extensive knife work, use a pre-cut slaw mix (often available in the produce section), which typically includes pre-shredded cabbage and carrots. This adaptation minimizes the manual effort required for vegetable preparation.

For Varying Spice Tolerance

The recipe likely uses cayenne pepper or chili powder in the seasoning. It is important to adjust the level of cayenne pepper or other spicy ingredients according to individual tolerance. For those who prefer a milder flavor, omit the cayenne entirely or substitute it with a very small pinch of smoked paprika for flavor without the heat. For those who enjoy extra heat, consider adding a dash of hot sauce to their individual serving.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Skillet

Mixing bowl

Knife

Cutting board

Tongs

SIMILAR INGREDIENTS TO

Southern Sweet Corn & Mussels

MAHI MAHI & MUSCLE SPAGHETTINI

Southern-Style Cornmeal-Crusted Catfish

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Cajun Chicken + White Wine Cream Sauce+ Mushroom and Red Bean Rice

Recipe

Marissa Bolden

Chili Lime Mahi Mahi Tacos with Creamy Broccoli Slaw

These mahi mahi tacos are bright, bold, and packed with texture. Chili-spiced fish is balanced with a crisp broccoli cabbage slaw tossed in a tangy, lightly sweet dressing. Finished with fresh lime, each bite delivers heat, crunch, and citrus freshness.

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Servings: 6

Ingredients Method

Ingredients

  

• Mahi mahi fillets
• 1 lime
• 2 teaspoons chili powder
• 1 tablespoon garlic powder divided
• 2 teaspoons salt
• 1 teaspoon black pepper divided
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white sugar
• 2 tablespoons red wine vinegar
• 1/4 cup mayo
• 1 cup cabbage grated
• 1/2 cup broccoli florets shaved or thinly sliced
• 1/4 cup carrots grated

Method

 

1. Season and Cook the Fish:
2. Season the mahi mahi fillets with chili powder, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, paprika, and salt. Heat a skillet over medium heat and cook the fish until it is flaky and opaque. Once cooked, squeeze with fresh lime juice.
3. Make the Dressing:
4. In a bowl, whisk together the mayo, red wine vinegar, sugar, 1 teaspoon of garlic powder, cayenne pepper, and 1 teaspoon of black pepper to create the dressing.
5. Prepare the Slaw:
6. In a separate bowl, combine the grated cabbage, shaved or sliced broccoli florets, and grated carrots. Pour the dressing over the vegetables and toss until the slaw is evenly coated.
7. Assemble the Tacos:
8. Flake the cooked mahi mahi. Layer the flaked fish and the creamy broccoli slaw into tortillas. Finish with an extra squeeze of lime before serving

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