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Mahi Mahi in Fish Tacos?

Perilagu Khan May 6, 2010 07:44 AM

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. Passadumkeg RE: Perilagu Khan May 6, 2010 07:55 AM

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

    1. Shane Greenwood RE: Perilagu Khan May 6, 2010 08:02 AM

      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. Veggo RE: Perilagu Khan May 6, 2010 08:03 AM

        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
          Perilagu Khan RE: Veggo May 6, 2010 09:37 AM

          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
            TongoRad RE: Perilagu Khan May 6, 2010 09:47 AM

            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
              Veggo RE: Perilagu Khan May 7, 2010 12:58 PM

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

          2. alanbarnes RE: Perilagu Khan May 6, 2010 08:36 AM

            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: alanbarnes
              MikeB3542 RE: alanbarnes May 6, 2010 09:49 AM

              OK, wise guy! :-D

              1. re: MikeB3542
                Perilagu Khan RE: MikeB3542 May 6, 2010 10:56 AM

                Wise guy, indeed!

                dorado maveriko = mahi mahi

            2. n
              nstoddar RE: Perilagu Khan May 6, 2010 09:10 AM

              I think we usually do it with halibut.

              4 Replies
              1. re: nstoddar
                hotoynoodle RE: nstoddar May 6, 2010 09:22 AM

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

                1. re: nstoddar
                  DiveFan RE: nstoddar May 6, 2010 03:57 PM

                  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
                    Emme RE: DiveFan May 6, 2010 10:11 PM

                    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
                      Perilagu Khan RE: DiveFan May 7, 2010 08:19 AM

                      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.

                  2. Passadumkeg RE: Perilagu Khan May 6, 2010 04:06 PM

                    Hey, PK, thanks for the idea. Tomorrow is pay day. Made clean out the fridge fish tacos w/ leftover cod from fish 'n chips.

                    1. John E. RE: Perilagu Khan May 8, 2010 03:15 PM

                      "I'm not that hungry, I'll just have the one mahi".

                      1. ladyberd RE: Perilagu Khan May 10, 2010 07:10 AM

                        I made fish tacos just last week with mahi mahi and it worked perfectly. I got a nice skinless filet from my fishmonger and marinated it in lime juice, ancho chile powder, cumin, salt and cilantro. I then sauteed it in a little olive oil until cooked through and cut it into chunks. I served them in soft corn tortillas with tangy avocado cream, srhedded cabbage, chopped tomatoes, cilantro and monterey jack cheese. delish!

                        Cheers,
                        Ladyberd
                        http://ladyberds-kitchen.blogspot.com

                        1 Reply
                        1. re: ladyberd
                          Perilagu Khan RE: ladyberd May 10, 2010 07:21 AM

                          That sounds good, ladyberd.

                          What was the texture of the mahi like? I understand it's a fairly firm fish.

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