There are lots of ways to eat lots of fish, but one of our favourite combos is Mahi Mahi in fish tacos! It’s a firm fish with a distinct flavour that gives you a satisfying bite.
Wrapped up in warm tortillas with sour cream, sriracha, salsa, and the crunch of coleslaw, they’re a tasty bite that’s pretty good for you too!
Fresh – and fishy!
I start out by preparing the fish sous vide, which prevents overcooking and ensures a great texture in your taco, and finish it in a frying pan to give it some colour.
For me, a fish taco isn’t complete without a handful of coleslaw on top. Dressed with a simple creamy dressing, it adds great texture AND a tangy zip of flavour in every bite.
The recipes for both the Mahi Mahi and the dressing are below. I started out cooking the fish right from frozen. If you don’t have a sous vide stick, it’s no big deal. Just thaw your fillets first and pan fry them a few minutes per side – until the fish just starts to get flaky. A little marinade in oil and lemon juice with some salt, pepper, and garlic doesn’t hurt either!
Sous vide mahi mahi
- FoodSaver vacuum sealer
- Sous Vide stick (IE: Anova Nano)
- large pot/SV container
- paper towel
- vacuum bags
- 2 fillets Mahi Mahi frozen
- 1 drizzle avocado oil or other oil of your choice
- 1 tbsp lemon juice
- ½ tsp seasoned salt (Hy's, Lowry's, etc)
- ½ tsp ground black pepper
- ⅓ tsp granulated garlic
Prep your sous vide bath
- Fill with hot water to above the min line on your sous vide stick.
- Set sous vide stick to 130° for 50 minutes.
Prep your fish
- If using vacuum sealed frozen fillets like I was, remove them from their bags.
- Prepare a vacuum bag large enough for your fillets. I went with two per bag. It may be a good idea to make the bag a little extra long, in case you need to try re-sealing more than once. (See notes.)
- Add your fillets to the bag.
- Being careful not to get anything on the upper 1-1½" of the bag, add a drizzle of oil, the lemon juice, salt, pepper, and garlic.
- Using the moist, gentle cycle, vacuum seal the bags. Stop the vacuum early if/when you see the liquids heading to the top of the bag. They can mess up the seal.
- Double check the seal!! If it looks good, it isn't a bad idea to set your FoodSaver to seal again and give it a second sealing. You could even leave it on vacuum and verify your first seal that way.
Cook the fish
- Place the sealed fillets in the water, ensuring they do not float, and that the bag doesn't start filling with water – a sign of a bad seal on the bag.
- Let them go until the timer sounds. (50 minutes)
- Drain the liquids from the bag.
- Cut the bag open and do your best to pat the fillets dry. They are very tender and flaky, so this is quite tricky without breaking them apart.
- Heat up a non-stick pan with a drizzle of oil (avocado/vegetable) over medium-high heat.
- Add the fillets to the pan for 1-2 minutes per side, just to give them some colour.
- Remove to plate and enjoy. Makes an amazing fish taco!
Here’s the recipe for the coleslaw dressing. I mixed up a bowl for my fish tacos – and then ate what was left as a side dish. The vinegar and lemon juice give it a bright, lively flavour.
Creamy Coleslaw Dressing
- 1 cup plastic container with lid
- ½ cup Miracle Whip or mayonnaise
- 2 tbsp white sugar
- 2 tbsp lemon juice fresh squeezed or from a bottle, really doesn't matter
- 1½ tbsp raw apple cider vinegar
- 1 tsp ground black pepper I like coarse ground here
- ¼ tsp salt
- Add Miracle Whip/mayo to your container.
- Add sugar, lemon juice, vinegar, salt, and pepper.
- Stir it all together.
- If you want it thinner, add more lemon juice and/or vinegar. Taste it to figure out which to use. If you taste more vinegar than lemon, add a little lemon juice. If it's more lemony, add some vinegar. Just very small amounts until it's the consistency and balance you want.
- Add to your coleslaw mix, toss, and serve!