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. Source:, March 2020

Liv Dansky


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; 14 g total fat; 2.5 g saturated fat; 86 mg cholesterol; 429 mg sodium. 895 mg potassium; 32.3 g carbohydrates; 7.3 g fiber; 2 g sugar; 27.2 g protein; 662 IU vitamin a iu; 15 mg vitamin c; 148 mcg folate; 144 mg calcium; 3 mg iron; 90 mg magnesium;