Delicious Fish Tacos | A Light & Easy Summer Supper

Thursday, June 21, 2018

Our son and a couple of his friends recently went deep sea fishing.  They each caught a huge mahi-mahi.  My only assignment was to find a "good recipe" for the fish.  Since we all love fish tacos it only made sense to look for a recipe.  The fish was so big that we've been able to enjoy tacos several times, which is a-okay with us.  The recipe is all about the rub and the crema.  I could've made pico de gallo myself, but let's all be honest.  Sometimes it's easy (and just as good) to buy it from the grocery store.  We like to add guacamole & chips as a side.


1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1 pound mahi-mahi fillet
corn tortillas warmed ***we double them because sometimes they break 
1 cup finely shredded cabbage
1 lime, cut into wedges to serve with tacos

Combine all spices in a small bowl.  Sprinkle over fish. 
 Grill fish until cooked through, about 5 minutes per side. 
 Using a fork, coarsely shred fish. 


1/4 cup heavy cream
2 tablespoons sour cream
kosher salt
freshly ground pepper
hot pepper sauce

Whisk cream and sour cream in a small bowl to blend. 
 Season to taste with salt, pepper, and hot sauce.

Fill tortillas with fish, cabbage, and pico de gallo. 
 Drizzle with cream.  Squeeze fresh lime wedges over tacos.


  1. What is your favorite brand of pico de gallo or salsa?

    1. There's a pico in the produce department at Harris Teeter that I really like. Can't think of the name of it though. I also like the HT salsas. Anything extra hot is my favorite!


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