Mahi Mahi Tacos
This recipe for Mahi Mahi Tacos features succulent strips of Mahi Mahi, blackened and served on a bed of zesty Mexican coleslaw and wrapped in a keto-friendly tortilla.
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❤️ Why You’ll Love these Mahi Mahi Tacos
- Flavorful and tender blackened Mahi Mahi
- Tangy, easy-to-make Mexican coleslaw
- Drizzled with a creamy chipotle aioli
- Served in keto-friendly tortillas
- Quick and easy weeknight dinner
These Mahi Tacos are the ultimate answer to a quick and healthy weeknight dinner. With tender filets of mahi mahi seasoned with homemade blackened seasoning, these tacos pack a punch without packing on the carbs.
These tacos are served on keto-friendly tortillas and topped with vibrant Mexican coleslaw, which adds a delicious and refreshing crunch to every bite. The homemade chipotle aioli takes them to a whole new level, with a cool and creamy blend of smoky and spicy flavors.
Mahi mahi has a mild, slightly sweet flavor with a flaky texture that makes it an awesome choice for this taco recipe. It’s also amazing in this Mediterranean-style Mahi-Mahi!
🛒 What’s in Mahi Mahi Tacos
- Fresh mahi mahi
- Mexican Coleslaw
- Chipotle Aioli
- Homemade Blackened Seasoning
- Butter
- Olive oil
- Keto friendly tortillas
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Mahi Mahi Tacos
Heat a large skillet to medium and add the butter and olive oil.
Sprinkle the blackened seasoning on all sides of each piece of mahi mahi.
Tip: If you like more heat, add more of the seasoning.
Pan fry each piece for a few minutes on each side, until they are cooked through.
Take some of the Mexican coleslaw and add it to the bottom of a small Keto Tortilla.
Add the strips of blackened Mahi Mahi over the coleslaw. Add a little more slaw on top. Then add a drizzle of the chipotle aioli over the top and serve.
I added some thinly sliced avocado to mine, but that is completely optional.
🔄 Mahi Mahi Taco Substitutions and Additions
- Salsa: Homemade Salsa or Pico de Gallo adds an extra burst of flavor and juiciness.
- Pickled onions: Tangy pickled onions can provide a delightful contrast to the fish’s flavors. You can add it to the coleslaw or use it instead of the coleslaw.
- Cheese: Add a sprinkle of shredded cheese, such as cheddar, Cotija, or Monterey Jack always makes a great addition to fish tacos.
- Tortillas: You can skip the tortillas and use lettuce leaves as a wrap.
- Sauces: Instead of chipotle aioli, you can use other sauces like this Bang-bang Sauce, homemade Tartar Sauce, or a creamy Avocado Lime Cilantro Dressing.
- Coleslaw: While Mexican Coleslaw is fantastic, you can experiment with different slaw recipes like this Buffalo Coleslaw or this traditional homemade Coleslaw.
- Spice level: Adjust the spice level to your preference by adding more or less blackened seasoning. You can also add a pinch of cayenne pepper for extra heat.
What Kind of Fish is Good for Fish Tacos?
If you can’t find Mahi Mahi, you can use just about any fish that you like, including cod, red snapper, grouper, salmon, and even shrimp.
How Do I Know Mahi Mahi is Done?
For best results, you’ll want to check the temperature with an instant read thermometer. Mahi mahi is done when it turns opaque, flakes easily with a fork, and has an internal temperature of 145°F.
Is Mahi-mahi or Cod Better for Fish Tacos?
Both types of fish are great. If you prefer a milder, slightly sweeter fish, go for mahi-mahi. If you like a neutral-flavored fish that adapts well to seasonings and toppings, cod is a great option. Either way, you’ll have tasty tacos.
Can I Freeze Leftover Cooked Mahi Mahi?
While the texture of fish is best when it’s freshly prepared, you can certainly freeze leftovers. The best way is to use a food saver to wrap the cooked fish filets. If you don’t have one, wrap them in a couple layers of plastic wrap, followed by a layer of foil.
Label the outside of the wrapping with the date it was cooked. Frozen cooked fish is best when thawed and reheated within 2–3 months.
More Keto Mexican Recipes
- Easy Taco Casserole
- Creamy Chicken Poblano
- Baked Southwest Skillet
- Stuffed Poblano Peppers
- Mexican Cauliflower Rice
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Mahi Mahi Tacos
Ingredients
- 24 ounces fresh mahi mahi, cut into strips
- 1 batch Mexican Coleslaw
- 1 batch Chipotle Aioli
- 1 tablespoon Homemade Blackened Seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
- Keto friendly tortillas
Instructions
- Heat a large skillet to medium and add in the butter and olive oil.
- Sprinkle the blackened seasoning on all sides of each piece of mahi mahi.
- Pan fry each piece for a few minutes on each side, until they are cooked through. Take some of the Mexican Coleslaw and add it to the bottom of a small Keto Tortilla.
- Add the strips of blackened Mahi Mahi over the coleslaw and add a little more on top. Then add a drizzle of the Chipotle Aioli over the top and serve. I added some thinly sliced avocado to mine, but that is completely optional.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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