Mahi mahi fish tacos served with salsa verde are an easy, simple weeknight dinner with big flavor!
We love a taco night in my house.
It's tasty, it's easy and everyone can fix their tacos to their liking. That's a win.
And to keep it from getting boring, I try to vary our taco nights a bit from time to time.
Our standard default is turkey tacos. They are a kid favorite and seriously tasty.
And sometimes I get wild and crazy and make fish tacos.
I love these because they don’t require much planning.
If you keep some frozen fish on hand and some salsa verde in your pantry, you’re ready to rock.
Easy, peasy. And so darn tasty.
They even work as a yummy taco bowl. (I've been on team "let's eat everything as a bowl" recently.)
I like serving these mahi mahi fish tacos with some easy no-mayo coleslaw. It's so crunchy and so light and fresh.
Sometimes I even add the coleslaw to the tortilla with the fish and wrap it up. Or serve it on the side.
Sometimes I use the coleslaw both ways, since I'm just so wild and crazy.
OK, a few quick recipe notes and you'll be ready to go.
- Fish: I love mahi mahi, but you can substitute grouper, tilapia or another flaky white fish if you prefer.
- Taco seasoning: You can use store-bought taco seasoning or make my easy homemade taco seasoning.
- Coleslaw: I love serving these fish tacos with my no-mayo coleslaw, either on top or on the side (or both!)
- Leftovers: I think seafood is best the day it's made, but you can store any leftover cooked mahi mahi in the refrigerator for up to 1-2 days.
And of course, tacos can be kept simple, as seen here, or you could go all in and load yours up.
Here are a few ideas.
- Shredded lettuce or cabbage
- Shredded cheddar or Monterey Jack cheese
- Chopped fresh cilantro
- Sliced avocado or a dollop of guacamole
- Greek yogurt or sour cream
- Hot sauce or sriracha
- Pickled red onions
- Pickled or fresh jalapeños
- Fresh lime juice
Whip up some mahi mahi tacos and surprise your family with a soon-to-be taco night favorite.
- 2 (4-5 oz) mahi-mahi filets (see notes)
- 1-2 teaspoons taco seasoning
- Salsa verde
- Flour tortillas, corn tortillas or hard shells
- Shredded cheese, Greek yogurt or sour cream, sliced avocado or guac, coleslaw, shredded lettuce, cilantro, pickled jalapeños, pickled red onions, hot sauce, fresh lime juice, etc.
- Preheat oven to 400. Place a piece of aluminum foil on a baking pan - makes for easy clean up. Spray with cooking spray.
- Season fish generously with 1-2 teaspoons taco seasoning and place on prepared pan.
- Bake at 400 for 10-15 minutes, until done (depends on the thickness of your fish).
- Shred the fish with two forks. Serve in tortillas with salsa verde and any other favorite taco toppings.
Fish: I love mahi mahi, but you can substitute grouper, tilapia or another flaky white fish if you prefer.
Taco seasoning: You can use store-bought taco seasoning or make my easy homemade taco seasoning.
Coleslaw: I love serving these fish tacos with my no-mayo coleslaw, either on top or on the side (or both!)
Leftovers: I think seafood is best the day it's made, but you can store any leftover cooked mahi mahi in the refrigerator for up to 1-2 days.
Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 116mgSodium: 408mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 30g