Mahi Mahi Tacos

  • Servings: 8-10
  • Difficulty: easy
  • Print

Credit: Siam Rimmer




  • 2 Large Slices of Fresh Mahi Fish
  • Pinch of Salt
  • Pinch of Pepper
  • 2 Tbsp. Virgin Olive Oil
  • 1 Glove of Minced Garlic
  • 6 Corn Tortillas
  • ½ Cup of Canola Oil


  • 3 Cups of Shredded Cabbage
  • ½ Cup Shredded Carrots
  • Pinch of Pepper
  • Pinch of Salt
  • ¼ Cup of Mayo
  • 1 Tbsps. Lemon Juice


  1. Rinse off Fish clean.  Season with the Salt and Pepper on both sides.  In a frying pan add the Olive Oil and minced garlic.  Make sure the pan is well coated, add the fish.
  2. Cook fish on High for about 5 Minutes or until the fish starts to brown, and flip to cook the other side.  When fish is cooked remove from pan and place to rest.  
  3. Add the Canola Oil and place a corn tortilla in the pan when the tortilla starts to float, fold it in half with tongs and brown each side for 2 minutes or depending on if you want them soft or crunchy.  Remove and rest on paper towel until all 6 are cooked. Remove pan from heat.
  4. In a large mixing bowl add the cabbage, shredded carrots, pepper, salt, Lemon juice and mayo and mix together.
  5. Then use a fork to pull apart the cooked fish and place in the cooked Corn Tortilla.  Add a spoon of the Coleslaw and Serve with a Lemon Wedge.

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