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Mahi Mahi in Fish Tacos?

I made fish tacos with tilapia last night, and they were pretty good, but also just a bit disappointing. Specifically, the tilapia was so mild--bland even--that it added little to the dish in which it was supposed to star.

As a remedy, I'm thinking about trying mahi mahi instead because I've heard good things about it in tacos. For those of you who love fish tacos and have deployed mahi mahi in them, what say ye?

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  1. Si, por que no? Muy delicioso, suave y rico.

    1. Yes on the mahi mahi. Tilapia might be the most boring flavor of fish. It's a good platform to add flavors, and it needs it.

      1. Mahi mahi has much more going for it - darker, more oily flesh (in a good way), more flavor, and firmer if you grill it. Do you top your fish tacos with shredded cabbage, mayo, and lime juice? You could add some achiote to the fish and chipotle to the mayo for a little more kick.

        3 Replies
        1. re: Veggo

          I created my own recipe and it was a Mexican/Cajun hybird.

          Blackened the tilapia, made a sauce of sour cream, mayo, cumin, dill, lime and scallion, and topped the fish and sauce with baby spinach, diced red bell pepper, and pepper Jack. The only weakness was the tilapia.

          PS--The only dorado I've seen in Lubbock is my neighbor's Cadillac.

          1. re: Perilagu Khan

            I've done something similar- it all depends on how you look at it. I don't see it as an ideal fish taco, rather a good thing to do with tilapia. Dust it with a spice mixture, sear in a cast pan, and put into tortillas with habanero mayonnaise, shredded cabbage and a squeeze of lime.

            Mahi mahi would definitely be better , though.

            1. re: Perilagu Khan

              Ah, an eldorado in Lubbock - a glint of prosperity. Too bad there's no easy way to pan fry the El Caminos there....

          2. Mahi mahi is Hawai'ian, and thus less than ideal for Mexican food. Dorado, on the other hand, is great in fish tacos. ;-)

            2 Replies
              1. re: MikeB3542

                Wise guy, indeed!

                dorado maveriko = mahi mahi

            1. I think we usually do it with halibut.

              4 Replies
              1. re: nstoddar

                agree about the halibut, relatively abundant here in new england too.

                1. re: nstoddar

                  Ay, fresh halibut is wonderful but a little soft for tacos and pricey as hell here in SoCal.

                  To PK,
                  - I'd try blackening the tilapia 'Prudhomme' style.
                  - Alternatively, how about salmon?
                  - Just curious, what seafood is available IQF where you are? Most markets here Foolishly, Stupidly defrost previously frozen fish, makes me want to go medieval on them...

                  1. re: DiveFan

                    second Prudhomme's blackening. i do fish tacos with halibut, ahi, mahi mahi, and tilapia (not all at once),and vary my accoutrements based upon the fish used, in terms of what complements with texture and flavor.

                    1. re: DiveFan

                      Actually, our selection of fish is pretty decent. But it varies tremendously in price. The tilapia was four bucks a pound, while sea bass, for instance, generally runs about 19 samolians a pound. Halibut's pretty steep, too. Mahi is in the mid price range.