Mahi mahi taco

Spiced Mahi Mahi Tacos with Salsa Fresca and Chipotle Crema

In this simple yet innovative dish created by Chef Nathan Lyon, mahi mahi is seasoned with a spice rub, and then sautéed and served in a corn tortilla with a dollop of chipotle crema and salsa fresca. Add a few slices of avocado and some cabbage to complement the spicy flavors of these fresh fish tacos.

Nathan Lyon
Recipe by: Nathan Lyon
Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America."


(Serves 6)

  • 6 corn tortillas, warmed through
  • 2 avocados, pitted and sliced
  • 1/2 cup shredded green cabbage

Mahi Mahi

  • 1 pound mahi mahi, 1-inch thick
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons extra virgin olive oil

Salsa Fresca

  • 1/4 pound cherry tomatoes, diced small
  • 1/4 cup red onion, diced small
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1 small garlic clove, peeled and minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Chipotle Crema

  • 1/4 cup organic sour cream
  • 1 1/2 teaspoons adobo sauce
  • 1/8 teaspoon kosher salt


  • Combine all salsa fresca ingredients together in a small bowl. Mix well.
  • Combine all chipotle crema ingredients together in a small bowl. Mix well.
  • Remove mahi mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi mahi with the spice rub on all sides. Discard any excess spice rub.
  • In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi mahi and let cook for 3 to 4 minutes on each side. The fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi mahi to a plate. Flake the fish into bite-size pieces.

To finish and serve:

  • Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi mahi, cabbage and finish with salsa fresca.