Mahi Mahi Fish Tacos
Mahi mahi fish tacos served with salsa verde are an easy, simple weeknight dinner with big flavor!
Yield: 2 -3 servings
Ingredients
- 2 (4-5 oz) mahi-mahi filets (see notes)
- 1-2 teaspoons taco seasoning
- Salsa verde
For serving:
- Flour tortillas, corn tortillas or hard shells
Optional toppings:
- 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.
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 3g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 116mg | Sodium: 408mg | Fiber: 1g | Sugar: 1g
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