In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.

Liv Dansky
Source:, March 2020


Recipe Summary

20 mins
20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.

  • Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.

  • Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.

Nutrition Facts

355 calories; protein 27.2g 54% DV; carbohydrates 32.3g 10% DV; exchange other carbs 2; dietary fiber 7.3g 29% DV; sugars 1.8g; fat 14g 22% DV; saturated fat 2.5g 12% DV; cholesterol 85.5mg 29% DV; vitamin a iu 662.3IU 13% DV; vitamin c 15.3mg 26% DV; folate 147.7mcg 37% DV; calcium 144.3mg 14% DV; iron 2.6mg 14% DV; magnesium 90mg 32% DV; potassium 895mg 25% DV; sodium 429mg 17% DV.