Mahi Mahi Tacos with Creamy Cilantro Lime Sauce

Fresh and healthy, these tacos are packed with flavor!


2 fresh Mahi Mahi steaks, approx. 6 oz. each
8 white corn tortillas
3 Tbsp. extra virgin olive oil
2 cups shredded red cabbage
1 avocado, pitted and sliced
1/4 cup garlic powder
2 Tbsp. sea salt
1 Tbsp. brown or coconut sugar
1 Tbsp. parsley
1 tsp lemon pepper
1/2 tsp. ground cayenne pepper

Pico de Gallo

1 medium tomato, diced
½ white onion, chopped
1 jalapeno pepper, seeded and finely chopped
¼ cup chopped cilantro
Juice from 1 lime

Creamy Cilantro Lime Sauce

1/3 cup chopped cilantro
1 Tbsp. white vinegar
1/3 cup extra virgin olive oil
½ cup plain Greek yogurt
1 Tbsp. lime juice
2 cloves garlic, minced
1 tsp. sea salt


  1. Combine Pico de Gallo ingredients in medium bowl, cover and place in fridge.
  2. Prepare the creamy cilantro lime sauce by placing cilantro, vinegar, yogurt, lime juice, garlic and sea salt in a food processor. Pulse to combine. While processor is running on lowest setting, slowly add in olive oil. Pour into bowl, cover and refrigerate until the tacos are ready to assemble.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add one tortilla at a time, flipping to warm both sides, about five minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. In small bowl, mix together garlic powder, salt, sugar, parsley, lemon pepper and cayenne pepper. Sprinkle each piece of fish liberally with seasoning mix. Pour oil in a fry pan and heat over medium-high heat until oil starts to shimmer. Gently place fish in pan. Reduce heat to medium and cook about 4-5 minutes. When bottom of fish gets golden brown, carefully flip to the other side and continue cooking another 4-5 minutes until cooked through, being careful not to overcook. Transfer to a plate with paper towel to remove any excess cooking oil.
  5. To assemble tacos, start by breaking a piece of fish in half and placing it in a warm tortilla {It’s best if you stack two tortillas together to keep the taco from breaking apart in your hand}. Add the shredded cabbage, avocado slices and top with Pico de Gallo. Finish with a heavy drizzle of the creamy cilantro lime sauce. Enjoy!
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