Baked, not fried. Light, clean, and done in under 20 minutes.
Mahi mahi fillets seasoned simply and baked at 375°F. Add avocado, jalapeño, cilantro, and lime. Keep it as tacos or build a bowl with greens or grains.
Make it a bowl. Make it a plate. Use what you have.
INGREDIENTS
For the fish
- 2 mahi mahi fillets, skin removed
- a drizzle of olive oil
- a light shake of garlic powder
- a pinch of sea salt
- a squeeze of lime
For serving
- a stack of small corn tortillas — 4 to 6
- 1 avocado, sliced
- a handful of fresh cilantro
- a few thin slices of jalapeño (optional — more if you love heat, less if you don’t)
- lime wedges
- salsa or lime crema (see below)
Optional lime crema
- a few spoonfuls of plain Greek yogurt
- zest and a squeeze of lime
- a clove of garlic, finely grated
- 2a pinch of sea salt
Whisk together. Adjust lime or salt to taste.
METHOD
- Preheat oven to 375°F. Line a baking sheet with parchment or lightly grease it.
- Pat fillets dry. Drizzle with olive oil, shake on the garlic powder and salt, finish with a squeeze of lime.
- Bake 15–18 minutes — until the fish is opaque and flakes easily. It’ll tell you when it’s done.
- Warm tortillas in a dry skillet or over an open flame until lightly charred at the edges.
- Flake the fish into chunks. Layer onto tortillas with avocado, jalapeño, cilantro, and lime. Add salsa or crema if using. There’s no wrong way to taco.
BUILD IT YOUR WAY
Keep it simple or build it out. A few combinations that work:
- Lemon Cabbage Slaw
- Shiraz Salad with or without chickpeas
- Slow-Simmered Black Beans
- Golden Basmati Rice
Mix and match. There’s no wrong way to plate it.
SWAPS & NOTES
- No mahi mahi — halibut, cod, or tilapia all work.
- Skip the tortillas and serve over rice or greens for a bowl.
- Dairy-free — skip the crema or use coconut yogurt.
- The fish is done when it flakes with light pressure. Don’t overbake — it goes fast.
