Mahi Mahi Tacos

Frankly, I’m having a hard time focusing and I don’t care who knows. The killings, disrespect, blatant ignorance, the deaths of innocent Black people, I am just overwhelmed. I haven’t been cooking much because I have been sick though I will relay my experience as a Black woman with our decrepit healthcare system another day. I finally had enough of what it takes to make something that I loved last night, Mahi Mahi Tacos.
In keeping with the African Heritage Diet I always use organic ingredients and wild caught fish. I am reserving my energy, expression and time now even more than ever. Because I have spent almost 50 years speaking to White people about racism, I am the proverbial canary in the coal mine who lived to tell the tale. I am no ways tired, but I am on this platform to say – get up and do something in your workplace, school, church, synagogue, mosque, city, and town. Do something to help and heal or else we are all doomed. Adding some Vegan Ranch Style Beans to the meal would be a healthy, sustainable choice. Black Lives Matter!
Mahi Mahi Tacos
- 3 Medium Pieces Wild-caught Mahi Mahi
- 8 Organic Corn Tortillas
- 4 Tablespoons Organic Vegetable Oil
- 1 Avocado
- 1/2 Roma Tomato
- 1/8 Medium Red Onion
- 1 small clove Garlic minced
- Fresh Lime Juice
- Real Salt
- Frontier Co-op Organic Seafood Seasoning
- 2 Tablespoons Plain Yogurt (Optional)
- Jane’s Krazy Mixed Up Salt (Optional)
Heat 3 Tbs. of the oil in a medium frying pan to a medium high heat. Submerge one to two tortillas in the oil on both sides and then, using a heat proof fork, shape the tortilla into a taco shell. Hold for approximately 20 seconds. Crisp tortilla on one side and then the other, cooking about 1 minute for each side, and remove from the oil. Place fried tortilla onto a plate lined with paper towels. Repeat until all the taco shells are formed. Next, chop all the vegetables and combine. Salt and squeeze with lime juice to taste and set aside. In a medium frying pan heat the remaining Tbs. of oil on medium low heat. Season the fish on both sides liberally with the seafood seasoning. Cook fish for 3 minutes on each side. Remove from pan and allow to slightly cool. Mix the yogurt with Jane’s Krazy Salt to taste. To build the taco start with fish, then avocado mixture and finally shredded red or green cabbage. Top with plain yogurt aka crema if desired.
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The world IS getting to be a bit too much to handle, you’re right. Thankfully, we can still share an amazing meal. These mahi mahi tacos were exceptional and so fresh-tasting.
Thanks Marta! Convening over good food is a balm.
This was the perfect easy recipe to use the last of my mahi mahi. So simple and flavorful, Will definitely be making again!
Thanks Kim, glad you enjoyed them!
I love Mahi mahi and I love tacos! So you can imagine how excited I am for this Mahi mahi tacos 🌮
Love these!
Thank you so much!
These are friggin’ delicious 😋
Mahi mahi tacos are now my new favourite 😍 😋 ☺️
Thanks for sharing
Thank you kindly Kelvin!
These were easy to make and super delicious! Will be in the regular dinner rotation from now on. I also had never tried Jane’s Krazy mixed up salt so thanks for the rec!
So glad you enjoyed them Jessica!
These tacos came out so fresh and flavorful. I love the seafood seasoning and will be using it on some other dishes!
Thanks Jazz! I think you’ll like the seasoning on most seafood.
I’ve heard great things about mahi mahi so I was so excited to try this. They came out perfectly. I can’t wait to make them again.
These were some of the best tacos I’ve ever made. Super easy to make too! Thanks for the recipe!