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four mahi mahi fish tacos, there are vegetables laying around them; radishes, avocados, and cilantro

Mahi-Mahi Fish Tacos with Jicama Slaw

  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x


These Mahi Mahi fish tacos with jicama slaw are the perfect gluten-free dinner for this summer!



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


  • 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


  1. 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.
  2. 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.
  3. In a separate skillet, over medium heat, warm both sides of each tortilla.
  4. Begin assembling your tacos by adding the fish then topping with the jicama slaw and fresh avocado.
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0