Alright, folks, let’s dive into my take on the ultimate fish taco experience—picture yourself biting into a perfect blend of zesty citrus, creamy avocado, and a spiced-up mahi-mahi that’s just too good to share!
My fresh mahi-mahi fish tacos, seasoned with garlic powder, onion powder, and paprika, transport me straight to the tropical paradise of Hawaii. I love the crunch of the shredded cabbage, the sweet bursts of flavor from the pineapple and avocado, and a drizzle of cilantro-lime sauce that, with the fish, makes these tacos really sing.
Hawaiian Fish Tacos Recipe Ingredients
- Mahi-mahi: Rich in protein, low in fat, and high in omega-3 fatty acids for heart health.
- Olive Oil: Contains healthy monounsaturated fats, promotes good cholesterol levels.
- Paprika: Adds vibrant color and a gentle smoky flavor, with potent antioxidants.
- Corn Tortillas: Provides fiber and gluten-free carbohydrates, supporting a balanced diet.
- Shredded Cabbage: High in vitamin C and fiber, adds crunch and freshness.
- Pineapple: Offers natural sweetness, a boost of vitamin C, and digestive enzymes.
- Avocado: Packed with healthy fats, vitamins, and minerals, enhances creaminess.
Hawaiian Fish Tacos Recipe Ingredient Quantities
- 1 lb fresh mahi-mahi or other firm white fish
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 cup diced pineapple
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
How to Make this Hawaiian Fish Tacos Recipe
1. Heat the grill or a non-stick skillet until it is medium-high in temperature.
2. Combine olive oil, garlic powder, onion powder, paprika, ground cumin, cayenne pepper, salt, and pepper in a small bowl.
3. Ensure the fish is completely coated with the mixture of olive oil and spices.
4. Fish can be grilled or cooked in a pan for 4 to 5 minutes per side, until it is just cooked through and flakes easily with a fork. Or cook it however you usually would.
5. Heat the corn tortillas in a dry skillet over medium heat, or wrap them in foil and heat them in the oven until they are soft.
6. In a different bowl, mix the shredded cabbage, mayonnaise, lime juice, and a pinch of salt to make the slaw.
7. Break the cooked fish into small, bite-sized pieces.
8. The tacos can be assembled by spreading some slaw onto each tortilla, placing a few pieces of fish atop the slaw, and then crowning the whole thing with some diced pineapple and a sprig of cilantro.
9. Add sliced avocado to the top.
10. Accompany with lime wedges on the side for squeezing on the tacos.
Hawaiian Fish Tacos Recipe Equipment Needed
1. Grill or non-stick skillet
2. Small mixing bowl
3. Spoon or whisk
4. Tongs or spatula
5. Dry skillet or oven
6. Large mixing bowl
7. Knife
8. Cutting board
9. Fork
10. Serving platter or plates
FAQ
- Can I use a different type of fish?Certainly, any firm white fish, such as tilapia or cod, can be used in place of mahi-mahi.
- Is the cayenne pepper necessary?No, it is not necessary and can be left out if a less intense flavor is desired.
- Can I use flour tortillas instead of corn tortillas?Flour tortillas can indeed be used, though the corn tortilla is the classic choice for a taco.
- What can I use instead of mayonnaise for the slaw?Greek yogurt or a plant-based mayo alternative can be used for a lighter option.
- How do I store leftovers?Any leftover fish and slaw should be securely stored in the refrigerator, each in its own airtight container. They are good for up to 2 days. After that, you’ll want to throw them away, for both health and taste reasons.
- Is it necessary to use fresh pineapple?For the best flavor, use fresh pineapple. Canned pineapple (well-drained) will work in a pinch.
- Can I make the taco components ahead of time?Certainly! The slaw and the diced pineapple can be prepared a day ahead of time, stored in the refrigerator, and enjoyed the day of serving.
Hawaiian Fish Tacos Recipe Substitutions and Variations
Fresh mahi-mahi or another firm white fish: Use fresh tilapia, cod, or halibut as substitutes.
Canola oil or avocado oil can serve as substitutes for olive oil.
Shredded cabbage: Use shredded lettuce or a blend of slaw greens.
Pineapple. Substitute with: Mango or papaya.
If cilantro is unavailable, use fresh parsley or basil.
Pro Tips
1. Marinate for Additional Flavor: Let the fish sit in the spice mixture for 15-30 minutes before cooking. This allows the flavors to penetrate the fish, giving it a deeper taste.
2. Prepare the Slaw in Advance: Make the cabbage slaw ahead of time and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld and enhances the texture.
3. Grill for Smokiness: If using a grill, add a piece of soaked, aromatic wood chip foil packet to infuse a subtle smokiness into the fish, complementing the spices and enhancing the overall flavor of the tacos.
4. Warm Tortillas Appropriately: Lightly brush the corn tortillas with a bit of olive oil before warming them. This prevents them from cracking and gives them a pleasant, toasty flavor and texture.
5. Avocado Lime Cream Sauce: Blend half of the avocado with a bit of lime juice, a pinch of salt, and some cilantro to create a creamy sauce. This can be drizzled over the tacos for extra creaminess and a tangy finish.
Hawaiian Fish Tacos Recipe
My favorite Hawaiian Fish Tacos Recipe
Equipment Needed:
1. Grill or non-stick skillet
2. Small mixing bowl
3. Spoon or whisk
4. Tongs or spatula
5. Dry skillet or oven
6. Large mixing bowl
7. Knife
8. Cutting board
9. Fork
10. Serving platter or plates
Ingredients:
- 1 lb fresh mahi-mahi or other firm white fish
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 cup diced pineapple
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions:
1. Heat the grill or a non-stick skillet until it is medium-high in temperature.
2. Combine olive oil, garlic powder, onion powder, paprika, ground cumin, cayenne pepper, salt, and pepper in a small bowl.
3. Ensure the fish is completely coated with the mixture of olive oil and spices.
4. Fish can be grilled or cooked in a pan for 4 to 5 minutes per side, until it is just cooked through and flakes easily with a fork. Or cook it however you usually would.
5. Heat the corn tortillas in a dry skillet over medium heat, or wrap them in foil and heat them in the oven until they are soft.
6. In a different bowl, mix the shredded cabbage, mayonnaise, lime juice, and a pinch of salt to make the slaw.
7. Break the cooked fish into small, bite-sized pieces.
8. The tacos can be assembled by spreading some slaw onto each tortilla, placing a few pieces of fish atop the slaw, and then crowning the whole thing with some diced pineapple and a sprig of cilantro.
9. Add sliced avocado to the top.
10. Accompany with lime wedges on the side for squeezing on the tacos.
