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:
- 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!
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:
Sous Vide Mahi Mahi Fish Tacos
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!
EQUIPMENT
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
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.
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published july 5, 2018
Anonymous
Best view i have ever had !
Sarah
Aren't they good?!?! My kids eat them too and that is RARE that we agree on a meal.
Sarah
I am LOVING sous vide cooking. Precision is everything!
April
I've never cooked using sous vide before...will have to try it! These fish tacos look amazing!
Jenn
I adore my foodsaver and these tacos too! I want to eat them allllll summer long!!!
Sarah
I love my sous vide and my FoodSaver. The perfect pair!
Sarah
DO IT!!! It is life changing!
Renee
What a brilliant way to use the FoodSaver. Can't wait to try this!
Taryn
I've never cooked fish with my sous-vide before. This is a great recipe! Thank you.