Baja Mahi Tacos from Slapfish feature grilled mahi-mahi seasoned with zesty spices, topped with fresh cabbage slaw, tangy crema, and vibrant pico de gallo, all nestled inside warm, soft corn tortillas for a flavorful coastal-inspired bite.
Equipments
- Grill or grill pan
- Mixing bowls
- Tongs
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Whisk
- Spoon or spatula
- Serving platter or plates
- Citrus juicer (optional, for lime)
- Grill brush or oil brush (for grill prep)
Ingredients
- 1 lb (450g) mahi-mahi fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon garlic powder (for crema)
- 1/2 teaspoon salt (for crema)
- 1/2 teaspoon black pepper (for crema)
- 2 Roma tomatoes, diced
- 1/4 cup diced red onion
- 1 jalapeño, seeded and minced
- 1/4 cup chopped cilantro (for pico de gallo)
- 1 tablespoon lime juice (for pico de gallo)
- Salt, to taste (for pico de gallo)
- 8 small corn tortillas
- Lime wedges (for serving)
Ensure your mahi-mahi fillets are fresh and firm to maintain the taco's signature flaky texture after grilling. Use finely shredded cabbage to achieve the perfect crunch in the slaw, balancing the creamy lime-infused crema made with sour cream and mayonnaise. Fresh cilantro and jalapeno in the pico de gallo add vibrant heat and brightness, which complement the smoky, zesty spice blend on the fish. Measure spices like smoked paprika, chili powder, and cayenne pepper carefully to avoid overpowering the delicate flavor of the mahi-mahi. Your Baja Mahi Tacos from Slapfish copycat menu will capture the authentic coastal flavors when each ingredient is prepared and combined thoughtfully.
Instructions
- Preheat the grill or grill pan to medium-high; oil the grates.
- In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper.
- Pat mahi-mahi fillets dry; brush with olive oil and coat evenly with spice mixture.
- Grill mahi-mahi 3–4 min per side until cooked through; remove from grill and rest.
- In a bowl, toss green and red cabbage, cilantro, and red onion to make slaw.
- In a separate bowl, whisk mayonnaise, sour cream, lime juice, lime zest, garlic powder, salt, and pepper for crema.
- For pico de gallo, combine Roma tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a small bowl.
- Slice or flake grilled mahi-mahi into bite-sized pieces.
- Warm corn tortillas on the grill or in a dry skillet.
- Assemble tacos: layer cabbage slaw, mahi-mahi, crema, and pico de gallo in each tortilla.
- Serve immediately on a platter with lime wedges.
Substitution
Baja Mahi Tacos from Slapfish copycat menu can be easily adapted if mahi-mahi is unavailable; firm white fish like cod or tilapia serve as excellent substitutes without sacrificing texture or flavor. You can swap the corn tortillas for flour tortillas if you prefer a softer wrap or need a gluten-free alternative, just ensure they are warmed properly for the best mouthfeel. When fresh lime juice isn't on hand, bottled lime juice can be used but adjust to taste as it may be more acidic or less vibrant. If you don't have a grill, cooking the fish in a grill pan or broiling it works well to achieve similar char and seasoning absorption. Your cabbage slaw and crema can be customized by incorporating other fresh herbs or spices to match your personal taste or ingredient availability.
Tips
Ensure the mahi-mahi is patted dry before seasoning to help the spices adhere better and promote even grilling. Use medium-high heat on your grill or grill pan to achieve a nice sear without overcooking the fish, which should take about 3-4 minutes per side. Warm your corn tortillas just before assembling to keep them soft and pliable, preventing tearing when folded. When you're ready to serve, layering the cabbage slaw first helps create a crisp barrier that maintains the tacos' texture and flavor balance.
Nutritions
Baja Mahi Tacos deliver a nutritious mix of lean protein from grilled mahi-mahi, which supports muscle repair and provides essential omega-3 fatty acids for heart health. The inclusion of fresh cabbage slaw adds dietary fiber and antioxidants, promoting digestive health and reducing inflammation. Tangy crema made with mayonnaise and sour cream offers moderate healthy fats while pico de gallo supplies vitamin C and low-calorie flavor from fresh tomatoes, cilantro, and lime juice. You can enjoy these tacos as a balanced meal that combines protein, healthy fats, and vegetables within gluten-free corn tortillas for added nutritional value.
Storage
Store leftover grilled mahi-mahi in an airtight container and refrigerate for up to 2 days to maintain freshness. Keep the cabbage slaw, crema, and pico de gallo in separate containers to prevent sogginess and extend shelf life. When ready to enjoy your Baja Mahi Tacos, reheat the fish gently and assemble with warmed tortillas for the best flavor experience.
Variation or Alternatives
Substitute mahi-mahi with swordfish or snapper for a different but equally flaky texture and flavor. Instead of grilling, pan-sear the fish in a cast-iron skillet using the same spice rub to achieve a crispy crust with tender interior. Swap corn tortillas for flour tortillas or lettuce wraps to accommodate gluten-free or low-carb preferences. Incorporate diced avocado or pickled red onions into your slaw for added creaminess or tang to elevate your taco experience.
Allergies
Your Baja Mahi Tacos contain fish (mahi-mahi), which is a common allergen that can trigger allergic reactions in sensitive individuals. The crema includes mayonnaise, which typically contains eggs, another potential allergen. Corn tortillas may pose a risk for those with corn allergies, so it's important to verify all ingredients if you have specific dietary restrictions.
Why this recipe?
Baja Mahi Tacos from Slapfish restaurant are famous for their perfectly grilled mahi mahi, combined with a zesty Baja-style slaw and creamy chipotle sauce that creates a harmonious balance of flavors. The freshness of the fish and the vibrant textures make every bite uniquely satisfying and crave-worthy. Creating a copycat version allows you to capture the restaurant-quality taste at home, impressing your guests while controlling ingredient quality and customization. Your homemade Baja Mahi Tacos deliver an authentic seafood taco experience that is both delicious and rewarding to make.