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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