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Chef Daniel’s Mahi Mahi Tacos

Mahi Mahi Tacos


1 ½ lbs. mahi mahi filets

¼ c. dry white wine

2 T. lime juice

1 t. minced garlic

1 T. vegetable oil

1 lime, quartered

12 small corn tortillas, warmed

Romaine Lettuce, shredded (for garnish)

Pico De Gallo (for garnish)

1 avocado, pitted and sliced (for garnish)

Sour cream (for garnish)



Pat fish dry and combine in a glass bowl with the white wine, lime juice and garlic. Marinate for 10 minutes. Pat the fish dry and season with salt and pepper. Heat oil in a large nonstick pan over medium high heat. Place fish skin side down in a skillet and cook until opaque and firm to touch. Flake fish, squeeze one of the lime wedges over the top, then toss and coat. Stack 2 tortillas on top of each other and fill with fish, lettuce, pico and a few avocado slices. Dollop with sour cream and repeat to make 6 tacos.