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    Home | Football Food

    Mahi Mahi Fish Tacos (Sous Vide)

    Dated: July 5, 2018 Last Modified: January 24, 2022 by Sarah Mock 9 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    The Mahi Mahi in this delicious fish taco recipe is tender yet firm thanks to the use of the Sous Vide cooking method.
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    Mahi Mahi fish tacos are the most delicious fish taco recipe with the sous vide Mahi Mahi that is tender yet firm. Give the sous vide Mahi Mahi a quick pan sear in a cast iron pan for a crispy exterior to the fish.

    This quite possibly is the best Mahi Mahi fish taco recipe you will have without going to the beach! If you are looking for an easy fish taco recipe you need to make my easy Mahi Mahi taco recipe.

    Be sure to check out how to perfectly cook shrimp using sous vide and sous vide corned beef. Be sure to check out my complete collection of sous vide recipes. Your mind will be blown how easy sous vide poached eggs are!

    This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own. I am an Amazon Associate I earn from the qualifying purchases.

    One of the recipes I was most looking forward to making when I purchased my sous vide this year was fish tacos. Up until now, I have failed at making fish to the perfect doneness for fish tacos. I tried grilling, baking and pan-frying. But it was all a failure. I knew my FoodSaver® FM2000 Vacuum Sealing System was going to get a workout with all the fish taco possibilities.

    And the FoodSaver Sous-vide Vacuum Seal Bags take the guesswork out of how big to make a sous vide bag. When I am rushing around the kitchen the last thing I need to be doing is pulling out the ruler to measure bags. I will take all the help I can get!

    Mahi Mahi taco recipe ingredients:

    • Mahi Mahi fillets, fresh
    • cumin
    • onion powder
    • chili powder
    • salt

    Mango Pineapple Salsa Ingredients:

    • mango, diced
    • pineapple, diced
    • cucumber, diced
    • cilantro, finely chopped
    • lime, juiced
    • jalapeño, minced
    • cumin powder
    • Salt, to taste

    Mahi Mahi taco extras:

    • Flour tortillas
    • Lettuce leaves for a gluten free option!
    • Avocado, Diced
    • Limes
    • Cilantro, Minced
    • Rice, cooked

    Scroll down to the recipe at the bottom for quantities.

    Sous Vide Mahi Mahi Tacos Instructions:

    1. Preheat the sous vide water bath to 140.
    2. Combine the cumin, onion powder, chili powder and salt in a small bowl.
    3. Evenly spread the spice mixture over the Mahi Mahi fillets, pressing gently.
    4. Place the Mahi Mahi fillets into a sous-vide bag.
    5. Remove the air and seal with the FoodSaver.
    6. Place the sous-vide bag in the water bath and cook for 1 hour.
    7. Remove from the water bath.
    8. Carefully remove the Mahi Mahi fillets from the sous-vide bag.
    9. Pat dry with paper towels to remove any excess moisture.
    10. Preheat a cast iron skillet to high and to the point of smoking.
    11. Drizzle olive oil in the pan and place the Mahi Mahi flesh side down in the oil.
    12. Sear for 1-2 minutes or until a lovely crust forms.
    13. Remove from the pan and transfer to a cutting board.
    14. Remove the skin from the filet.
    15. Slice into bite size pieces.
    16. Assemble your Mahi Mahi fish tacos and enjoy!

    New to sous vide? I explain in simple terms everything I know about sous vide cooking. Included in my favorite sous vide recipes are my sous vide pork chop recipes!

    Why should I use a FoodSaver to cook my fish for fish tacos?

    When using the sous vide cooking technique there are different methods of containing your food item for the sous vide process. For items such as cheese cakes, Ball® jars will work well. For infusions such as fruit infused gins or vodkas a zip top bag works well when the water displacement method of closing is used. But when cooking fish with sous vide I recommend using the FoodSaver FM2000 Vacuum Sealing System. The FoodSaver system completely removes all the air from the bag before sealing it watertight. 

    By ensuring all the air is removed you won't have your fish floating in the sous vide bath. Floating in sous vide cooking is not wanted. The sous vide bags need to be completely submerged under the water line to cook evenly.

    I prefer the FoodSaver Sous-vide Vacuum Seal Bags because they are resistant to punctures and tears while cooking. Once you have a bag break on you during a long cook you will understand why you need to purchase the multilayer bags. I have made that mistake once and only one time was all it took to convince me I needed the FoodSaver bags. 

    📝 Frequently asked questions, answers and tips:

    What kind of fish can be used for fish tacos?


  • Mahi Mahi - Firm, meaty, mildly sweet fish flavor. Go for wild-caught and suitably sourced.

  • Salmon - Great for complex flavored rubs and flakes nicely.

  • Tilapia - Inexpensive, mild in flavor and is a great base for any flavor profile. Buy wild-caught, not farm-raised.

  • Tuna - another great example of a fish that is perfect for sous vide cooking.
  • Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    Sous Vide Mahi Mahi Fish Tacos

    Sarah Mock
    The Mahi Mahi in this delicious fish taco recipe is tender yet firm thanks to the use of the Sous Vide cooking method.
    5 from 16 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine American
    Servings 10 tacos
    Calories 111 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    FoodSaver Vacuum Sealer

    Ingredients
      

    Mahi Mahi taco recipe ingredients:

    • 3 Mahi Mahi fillets (fresh)
    • 1 tablespoon cumin
    • ½ teaspoon onion powder
    • 1 teaspoon chili powder
    • ¼ teaspoon salt

    Mango Pineapple Salsa Ingredients:

    • 1 mango (diced)
    • 1 cup pineapple (diced)
    • ¼ cup cucumber (diced)
    • 2 tablespoons cilantro (finely chopped)
    • 1 lime (juiced)
    • 1 jalapeño (minced)
    • 1 teaspoon cumin powder
    • Salt (to taste)

    Instructions
     

    • Preheat the sous vide water bath to 140.
    • Combine the cumin, onion powder, chili powder and salt in a small bowl.
    • Evenly spread the spice mixture over the Mahi Mahi fillets, pressing gently.
    • Place the Mahi Mahi fillets into a sous-vide bag.
    • Remove the air and seal with the FoodSaver.
    • Place the sous-vide bag in the water bath and cook for 1 hour.
    • Remove from the water bath.
    • Carefully remove the Mahi Mahi fillets from the sous-vide bag.
    • Pat dry with paper towels to remove any excess moisture.
    • Preheat a cast iron skillet to high and to the point of smoking.
    • Drizzle olive oil in the pan and place the Mahi Mahi flesh side down in the oil.
    • Sear for 1-2 minutes or until a lovely crust forms.
    • Remove from the pan and transfer to a cutting board.
    • Remove the skin from the filet.
    • Slice into bite size pieces.
    • Assemble your Mahi Mahi fish tacos and enjoy!

    Video

    Notes

    Mahi Mahi taco extras:

    • Flour tortillas
    • Lettuce leaves for a gluten free option!
    • Avocado, Diced
    • Limes
    • Cilantro, Minced
    • Rice, cooked

    Nutrition

    Serving: 2Calories: 111kcalCarbohydrates: 1gProtein: 23gFat: 1gPolyunsaturated Fat: 1gCholesterol: 90mgSodium: 231mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published july 5, 2018

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    1093 shares
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Anonymous

      June 03, 2021 at 10:10 am

      5 stars
      Best view i have ever had !

    2. Sarah

      July 25, 2018 at 2:08 pm

      Aren't they good?!?! My kids eat them too and that is RARE that we agree on a meal.

    3. Sarah

      July 25, 2018 at 2:07 pm

      I am LOVING sous vide cooking. Precision is everything!

    4. April

      July 25, 2018 at 11:31 am

      5 stars
      I've never cooked using sous vide before...will have to try it! These fish tacos look amazing!

    5. Jenn

      July 25, 2018 at 11:22 am

      5 stars
      I adore my foodsaver and these tacos too! I want to eat them allllll summer long!!!

    6. Sarah

      July 09, 2018 at 2:36 pm

      I love my sous vide and my FoodSaver. The perfect pair!

    7. Sarah

      July 09, 2018 at 2:36 pm

      DO IT!!! It is life changing!

    8. Renee

      July 09, 2018 at 2:35 pm

      5 stars
      What a brilliant way to use the FoodSaver. Can't wait to try this!

    9. Taryn

      July 09, 2018 at 2:20 pm

      5 stars
      I've never cooked fish with my sous-vide before. This is a great recipe! Thank you.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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