Caribbean-Spiced Mahi Mahi Tacos with Lime Crema
Spice up your taco night with this quick and healthy Caribbean Mahi Mahi taco recipe! Flaky fish, fresh mango slaw, and a cool lime crema finish. Cooking times and tips included.
Timing & Overview
- Prep time: 15 minutes
- Marinating / Rest time: 10 minutes
- Cook time: 6–8 minutes
- Total time: ~35 minutes
- Yield: 4 servings (8 small tacos)
Ingredients
1. Caribbean Spice Rub & Mahi Mahi
- 450g (1 lb) Mahi Mahi fillets, cut into bite-sized pieces or kept as fillets
- 1 tbsp olive oil (for coating)
- 1 tbsp Caribbean Jerk seasoning blend (or equal parts brown sugar, dried thyme, allspice, garlic powder, onion powder, paprika, and a pinch of cayenne)
- ½ tsp salt
- 1 tbsp olive oil or vegetable oil (for cooking)
2. Lime Crema
- 120g (½ cup) sour cream or Mexican crema
- Zest and juice of 1 fresh lime
- 1 clove garlic, finely minced or grated
- 2 tbsp fresh coriander (cilantro), finely chopped
- Pinch of salt
3. Mango-Cabbage Slaw & Taco Assembly
- 150g (2 cups) shredded cabbage (red or green)
- 1 ripe mango, diced
- ½ red onion, finely diced
- 8 small corn or flour tortillas
- Fresh lime wedges & sliced jalapenos (optional, for serving)
Step-by-Step Cooking Guide
1.Prepare the Lime Crema:Make ahead so flavors meld.
Whisk together the sour cream, lime zest, lime juice, minced garlic, chopped coriander, and a pinch of salt in a small bowl. Cover and chill in the fridge until ready to serve.
2.Season and Marinate the Fish:10 minutes room temperature rest.
Pat the Mahi Mahi fillets completely dry with paper towels. Toss lightly in 1 tbsp olive oil, then coat evenly on all sides with the Caribbean spice rub and salt. Let rest at room temperature for 10 minutes.
3.Cook the Mahi Mahi:6 to 8 minutes total cook time.
Heat 1 tbsp oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.
Add the Mahi Mahi fillets and cook undisturbed for 3 to 4 minutes until a nice golden-brown crust forms. Flip carefully and cook for another 3 to 4 minutes until the fish flakes easily with a fork (internal temperature reaches 63°C / 145°F). Remove from heat and gently break into large flake pieces if cooked whole.
4.Warm Tortillas & Assemble:Quick charred finish.
Warm tortillas in a dry skillet over high heat for 30 seconds per side until pliable and slightly charred around the edges.
Layer each tortilla with shredded cabbage, diced mango, red onion, generous chunks of Caribbean-spiced Mahi Mahi, and a drizzle of the chilled Lime Crema. Serve immediately with extra lime wedges.
Chef's Tip: Mahi Mahi cooks very quickly and can dry out if overdone. Remove it from the heat as soon as it feels firm to the touch and flakes easily. For extra Caribbean depth, toss the cabbage and mango in a dash of apple cider vinegar right before assembling.