Get Mahi Mahi Tacos Recipe from Food Network.

These Will Be the Best Fish Tacos You’ve Ever Tasted. We used mahi mahi instead of tilapia. Mahi mahi is meaty and hearty, yet still light and flaky.

Mahi Mahi Fish Tacos With Mango Salsa

Preheat the oven 400 degrees and position two racks, one in the lower third and the other in the center. Line a rimmed cookie sheet with easy release aluminum foil. Tacos; everyday. Because corn tortillas last an astonishingly long time in the refrigerator and taste just as good toasted as they do fried. Dorado Tacos & Cemitas features an innovative approach to Mexican street food, including Baja California-style fish tacos, quesadilla, soups, and salads. Blackened mahi mahi is pan seared & served in warm tortillas topped with crisp, fresh cilantro jalapeno coleslaw in this Mahi Mahi Fish Tacos recipe!

Tilapia is about as interesting as a margarita without tequila. We used a hot pan instead of a deep fryer. Good fish doesn’t need breading to taste great—just a little salt, pepper, and ancho chili powder.

We used two homemade toppings instead of mass- market salsa. The first is a chipotle sour cream. The second is a corn and cherry tomato salsa. Both will blow you away. Hungry, right? Here’s how to make it.

What You’ll Need: 1 Tbsp canola oil. Kernels sliced from 2 cobs corn. Tbsp cilantro, freshly chopped. Tbsp ground chipotle powder. Juice from 1 lime.

Tbsp sour cream. 1 cup sliced red cabbage. Mango Fried Rice here. How to Make It: 1.

In a large nonstick pan over medium- high, heat the oil. When the oil shimmers, add the corn. Cook, stirring occasionally, until slightly charred, about 5 minutes. Crumb Topping For Cherry Pie here.

Add the tomatoes and cilantro and mix well. Transfer to a bowl. Wipe out the pan. Season the mahi mahi fillets with half the chipotle powder, plus a pinch each of salt and pepper. Return the pan to medium- high heat and add the fish.

Cook until opaque throughout, about 2 minutes a side. Transfer to a plate. Wipe out the pan.

In a medium bowl, combine the lime juice, sour cream, and cabbage. Mix well and set aside. Return the pan to medium high. Heat the tortillas until pliable, 3. Top the tortillas with a fish fillet each, plus the salsa and sour cream sauce.