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Mahi Mahi Tacos Recipe

Mahi Mahi Tacos

Recipe courtesy Epcot Catering

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 1-10 of 18

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  • on May 15, 2013

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    Just fixed this recipe for the third time in about a year. We love it. I never thought I'd want to eat fish tacos, but this is great. My wife and I are trying to eat more fish, but we are not natural fish lovers. We thought this was a winner. The texture of the mahi-mahi really helps I just wish it were a little more budget friendly. It stays moist on the charcoal grill, which I was worried about. We use some of our home canned salsa since I don't care for pico de gallo and it makes a wonderful meal I've recently been diagnosed with diabetes and this, paired with some very tasty, low card tortillas we found makes a real satisfying meal in my carb budget.

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  • on June 02, 2012

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    This recipe is tremendous, with a couple changes. Instead of paprika, I used pure ground chile and smoked paprika, and a little cayenne, no chile flakes. The ground chile powder provided enough heat. Also, I served this with Green Olive/Cilantro Salsa from "The Well-filled Tortilla" cookbook, lettuce and sour cream. In a word -- Killer. And the soy sauce is very important to create a full flavor profile, but you brush it on, not bathe the fillets in it.

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  • on October 10, 2011

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    I just got done tasting the fish tacos and they are very very salty and spicy. It's funny, cause the recipe didnt call for much salt, it was probably cause I soaked the fish in the soy sauce with the spice rub on it before refridgorating it for an hour before grilling, : but all in all the tacos turned out well, I browned a 12 " tortilla, put some thinly sliced romaine lettuce, then the seasoned fish then the pico de gallo and topped it with some thinly grated cheddar cheese and sour cream. Lol , it was so salty I had to add lots of sour cream. I assumed the recipe and all of its ingredients and amounts were right...... which was deadly wrong, I will taste as I go next time around.

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  • on September 12, 2011

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    I also used smoked paprika as a rub. However the smoked paprika is hard to keep lit.

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  • on July 12, 2010

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    I didn't make the tacos but used the rub on some Mahi fillets and it was fabulous. I substituted smoked paprika for the regular paprika and added more black pepper. Used the leftover rub the next night for grilled shrimp and it was another win!

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  • on June 28, 2010

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    This was my first attempt at making Mahi Mahi and I will never make it a different way. I made more of the rub than I needed and save it for future meals. Adding avocado make this recipe even better.

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  • on February 11, 2010

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    I have never made Mahi Mahi before, but I thought I would surprise my wife with this. She absolutly loved it! Everything was perfect!!!!!

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  • on December 21, 2009

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    I followed the recipe exactly and it was easy and delicious! The rub is excellent! I will use the rub on other fish. Thanks!

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  • on August 10, 2009

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    I had some Mahi Mahi in the freezer that I wanted to get rid of. This recipe was good. I was Surprised, because I didn't think I'd like fish tacos, but I did! Even the picky eater in the family liked it! I think this recipe is good for pleasing a stratified range of tastes. The fish and chicken lovers can both love it. I would use less rub next time though.

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  • on June 17, 2008

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    I left out the dill seed and red pepper flakes. Then I broied it in the oven on a cookie coolingrack with foil-lined cook sheet underneath. 22 min at 375. It was AWESOME!! I chose the recipe because of all the family food quirks-most don't eat meat and a very special family friend and awesome cook was coming. THIS MEAL WAS A HIT and I had to make copies of the recipe for at least one guest. The texture of the mahi mahi was just right for this dish. THANKS Epcot!!

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