10 Tips for Cooking Mahi Mahi Tacos with Cilantro-Lime Slaw:
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Pat the fish dry before seasoning to help the spices adhere better.
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Don’t overcook the mahi mahi — it should flake easily but still be moist.
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Let the slaw chill for at least 10 minutes to blend flavors.
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Use a mandoline or sharp knife to shred cabbage finely for the best texture.
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Warm tortillas briefly before serving to make them more pliable.
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Add avocado just before serving to prevent browning.
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Grill the fish for a smoky depth of flavor.
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Make it spicy by adding diced jalapeños to the slaw.
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Use corn tortillas for a gluten-free option or flour if preferred.
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Garnish with fresh lime wedges and cilantro to elevate presentation.
Serve it with Suggestions:
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A side of black bean and corn salad
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Fresh pineapple or mango salsa
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Mexican-style rice
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A light beer or lime margarita
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Tortilla chips and guacamole
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Roasted sweet potato wedges
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Cucumber-lime agua fresca
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Grilled street corn (elote)
FAQ's
Q: Can I use frozen mahi mahi?
A: Yes, just thaw it completely and pat dry before seasoning.
Q: How do I store leftovers?
A: Store fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fish gently before assembling.
Q: Can I use a different type of fish?
A: Absolutely! Cod, tilapia, or snapper work well too.
Q: Is there a dairy-free alternative for the slaw?
A: You can use dairy-free mayo or Greek yogurt alternatives.
Q: Can I prepare the slaw ahead of time?
A: Yes, it actually tastes better when made a few hours in advance.
