If you are looking for an easy fish taco recipe you need to make my easy Mahi Mahi taco recipe. The Mahi Mahi in this delicious fish taco recipe is tender yet firm thanks to the use of the Sous Vide cooking method. Give the 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!
Be sure to check out how to perfectly cook shrimp using sous vide and the best way to cook corned beef. I have more sous vide recipes later in this post.
Mahi Mahi Fish Tacos
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 tired grilling, baking and pan frying. But it was all a failure. I knew my FoodSaver® FM2000 Vacuum Sealing System was going to get a work out with all the fist taco possibilities. And the FoodSaver® Sous-vide Vacuum Seal Bags take the guess work 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!
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 – In expensive, mild in flavor and is 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.
The Mahi Mahi in this delicious fish taco recipe is tender yet firm thanks to the use of the Sous Vide cooking method. Give the 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! Is a “staycation” coming up in your near future. No need to get all glum about it. Whether you are short on funds, or have no one to watch the kids, and getting away just isn’t an option this year, don’t let the week fly by uneventfully. Plan a few “dine-out-at-home” nights during the week. A little planning ahead will make these nights enjoyable and stress-free, something you don’t necessarily always get when traveling or dining out. The coleslaw and blackened mahi mahi are both so easy to make, the entire recipe comes together in just 20 minutes! Mahi Mahi is a readily available fish these days and it’s firm mild flesh both stands up well to grilling and taking of flavors. Mangos are also plentiful and due to mahi mahi not being too “fishy” I think it pairs well. Adding a bit of heat from fresh hot peppers and some gentle tang from rice wine vinegar really makes this a guest ready dish. Enjoy! You can easily make this Mahi Mahi with Roasted Pepper Butter Sauce Paleo or Whole30 by eliminating the butter or using a Paleo-friendly substitute. Also, if you want to make a low carb meal, instead of serving it over rice, you can serve it over cauliflower rice or with roasted vegetables. Mahi Mahi, coconut milk, rice, ginger, mango, mint, jalapeño pepper, scallion, chicken broth and coconut. This is a meal you’ll turn to time and time again, everyone loves it! This easy healthy dinner of Roasted Mahi Mahi with Green Beans and Cherry Tomatoes gets a kick with a lemony vinaigrette. It will become one of your favorite sheet pan suppers! Most fish works great for making Ceviche – but some work better than others. You’ll want to try to use a semi-firm white fish like sole, flounder, mahi mahi, striped bass or grouper. This meal doesn’t require much prep and comes together very quickly. Simply process the macadamia nuts and panko in a food processor with a pinch of salt, prepare your salsa, and you’re halfway to family dinnertime.Mahi Mahi Recipes
Mahi Mahi Fish Tacos Recipe
Salsa Verde Fish Baked on the Grill
Blackened Mahi Mahi Fish Tacos with Cilantro Jalapeno Slaw
Spicy Mango Mahi Mahi: Light and Easy Recipe
Mahi Mahi with Roasted Pepper Butter Sauce
Mahi Mahi with Coconut-Ginger Rice and Mango Salsa
Roasted Mahi Mahi with Green Beans and Cherry Tomatoes
Tropical Mango Ceviche
Macadmia Crusted Mahi Mahi with Mango Avocado Salsa
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 water tight.
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 keep a roll of the FoodSaver Sous-vide Vacuum Seal Bags and a box of the pre-made bags in multiple sizes next to my FoodSaver® FM2000 Vacuum Sealing System on the shelf so I am ready for any sous vide adventure. 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.
When does FoodSaver go on sale?
FoodSaver vacuum seal bags as well as the FoodSaver® FM2000 Vacuum Sealing System is 15% off for the month of July, 2018, exclusively at Target. Be sure to grab an extra box of bags for all the fresh fruits and vegetables that are going to come into season. In addition to sous vide cooking I use FoodSaver to keep my fruits and vegetables from getting frost bitten in my chest freezer.
Mahi Mahi taco recipe ingredients:
- 3 Mahi Mahi fillets, fresh
- 1 tablespoon cumin
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4 teaspoon salt
Mango Pineapple Salsa Ingredients:
- 1 mango, diced
- 1 cup pineapple, diced
- 1/4 cup cucumber, diced
- 2 tablespoons cilantro, finely chopped
- 1 lime, juiced
- 1 jalapeño, minced
- 1 teaspoon cumin powder
- Salt, to taste
Combine all ingredients.
Mahi Mahi taco extras:
- Flour tortillas
- Lettuce leaves for a gluten free option!
- Avocado, Diced
- Limes
- Cilantro, Minced
- Rice, cooked
Sous vide is the easiest way to perfectly cook shrimp. The shrimp are tender, sweet and juicy. Never have rubbery shrimp again. If you are afraid of cooking sea bass, don’t be fearful! The best way to cook Chilean sea bass is the Sous vide method of cooking. The controlled temperature ensures that the fish is cooked to perfection from edge to edge. No loss of flavor or moisture! If you are looking for an easy fish taco recipe you need to make my easy Mahi Mahi taco recipe. The Mahi Mahi in this delicious fish taco recipe is tender yet firm thanks to the use of the Sous Vide cooking method. Give the 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!Sous Vide Seafood Recipes
Sous Vide. How to perfectly cook shrimp
Sous Vide Sea Bass With Roasted Tomatoes, Olives, Corn and Capers
Mahi Mahi Fish Tacos Recipe
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!
Printable Mahi Mahi Fish Tacos Recipe:
Sous Vide Mahi Mahi Fish Tacos
Ingredients
Mahi Mahi taco recipe ingredients:
Instructions
Sous Vide Mahi Mahi Tacos Instructions:
Nutrition Information
Yield
10
Amount Per ServingCalories 46 Cholesterol 37mg Sodium 107mg Protein 9g
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Taryn says
I’ve never cooked fish with my sous-vide before. This is a great recipe! Thank you.
Renee says
What a brilliant way to use the FoodSaver. Can’t wait to try this!
Sarah says
DO IT!!! It is life changing!
Sarah says
I love my sous vide and my FoodSaver. The perfect pair!
Jenn says
I adore my foodsaver and these tacos too! I want to eat them allllll summer long!!!
April says
I’ve never cooked using sous vide before…will have to try it! These fish tacos look amazing!
Sarah says
I am LOVING sous vide cooking. Precision is everything!
Sarah says
Aren’t they good?!?! My kids eat them too and that is RARE that we agree on a meal.