I used to think fish tacos were only something you’d get at a beachside taco stand on vacation. Then one summer, I grilled some mahi-mahi, threw it into warm tortillas with crunchy slaw and creamy sauce — and just like that, taco night at home was forever changed. These are fresh, fast, and full of those laid-back beachy vibes I crave all year long.

Ingredients:

For the fish:

• 1½ lbs mahi-mahi fillets (or other firm white fish)

• 1 tbsp olive oil

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt and pepper, to taste

• Juice of 1 lime

For the slaw:

• 2 cups shredded cabbage (green or purple)

• ¼ cup chopped cilantro

• Juice of 1 lime

• 1 tbsp olive oil

• Salt and pepper, to taste

For the lime crema:

• ½ cup plain Greek yogurt or sour cream

• Juice of ½ lime

• ½ tsp garlic powder

• Pinch of salt

To serve:

• 8 small corn or flour tortillas, warmed

• Optional: avocado, jalapeño slices, extra lime wedges

Instructions:

1. Season the fish
   Pat mahi-mahi dry and rub with olive oil, spices, and lime juice. Let sit while you prep the slaw and sauce.

2. Make the slaw
   Toss cabbage, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Chill until ready to use.

3. Make the lime crema
   Whisk together yogurt, lime juice, garlic powder, and salt until smooth.

4. Grill the fish
   Preheat grill or grill pan to medium-high heat. Grill mahi-mahi 3–4 minutes per side, or until opaque and flakes easily. Let rest, then flake into large chunks.

5. Assemble the tacos
   Add grilled mahi-mahi to warm tortillas, top with slaw, a drizzle of lime crema, and any extras like avocado or jalapeños. Serve immediately.

Nutrition (per taco, approx.):

Serves: 4 (makes 8 tacos) | Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 minutes
Calories: 230 | Protein: 20g | Carbs: 15g | Fat: 10g | Fiber: 2g | Sugar: 2g