Mahi Mahi Fish Tacos Recipe. Sous Vide Mahi Mahi Tacos.

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.

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.

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:

• 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

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 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!

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Printable Mahi Mahi Fish Tacos Recipe:

Sous Vide Mahi Mahi Fish Tacos

Sarah Mock

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!

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Cook ModePrevent 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
• LIPAVI 19 Qt Sous Vide Water Bath
• Lid for Sous Vide Container, with precision cut-out
• FoodSaver Vacuum Sealer Machine with Bags and Rolls Starter Kit

Ingredients

  

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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

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

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

published july 5, 2018