If you’re not a fan of fish tacos I promise you that you will be after you try these mahi-mahi fish tacos. The seasoning on the fish, combined with the flavors of the jicama slaw, make these so good you won’t even need to add any extra sauce. I like to use mahi-mahi for my fish tacos because it’s a super mild fish; light and flaky with a mild flavor. A few years ago if you would have tried to get me to eat fish tacos I would have been like, “absolutely not!” Not sure if you’ve noticed, but my taste buds have expanded quite a bit in recent years so many of the recipes I share are a glimpse into my own food journey from a diet of solely processed foods to fresh, better ingredient recipes.
Let’s talk about this jicama slaw. I was first introduced to jicama when we visited a local fresh Mexican restaurant in KC called Port Fonda. They served jicama with their fresh guacamole and I literally had no idea what it was. It was very similar to a raw potato, but with a sweetness like a pear. My husband and I were both stumped until we finally asked the waitress and she told us it was jicama! I had seen jicama many times in the produce section but I had no idea how it tasted or what it looked like inside. It’s crisp and refreshing, one of the best summer foods you can snack on. I also added in fresh radish, apple, a hint of mint, and some lime juice which makes this slaw a flavor party in your mouth. And who could eat a taco without fresh avocado, right??
I used fresh, organic corn tortillas and simply warmed them in a skillet just before serving. These fish tacos are great for the summer season, but of course, you could enjoy them year round as well. No need to travel to the beach to enjoy fresh mahi-mahi fish tacos.
Mahi-Mahi Fish Tacos with Jicama Slaw
Mahi-Mahi Fish Tacos with Jicama Slaw
These mahi-mahi fish tacos with jicama slaw are so full of flavor you don't even need any added sauce.
Ingredients
Jicama Slaw
- 1 tbsp chopped cilantro
- 2 large radishes, sliced
- 1 tbsp lime juice
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/2 jicama
- 1 apple
- 1 tbsp olive oil
- 1 mint leaf
Fish
- 2 mahi-mahi fillets
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 2 tbsp avocado oil for cooking
- 1 avocado - chunked
- 1 package fresh organic corn tortillas
Instructions
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Slice the radishes and add to a large mixing bowl. Cut the meat of both the jicama and apple (no skin) into thin matchsticks and add to the bowl. Chop the cilantro and mint leaf and add to the bowl. Add all other ingredients and stir until well-combined. Set aside.
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In a skillet (I prefer cast-iron for fish), heat the avocado oil over medium heat. Combine the dry seasonings in a small bowl and coat both sides of the fish fillets. Add the fish to the heated avocado oil and cook for about 3-4 minutes per side. The fish will be done when it's white and flaky; use a fork to test. Remove the cooked fish from the skillet and cut into small chunks.
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In a separate skillet, over medium heat, warm both sides of each tortilla.
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Begin assembling your tacos by adding the fish then topping with the jicama slaw and fresh avocado.
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