Mahi Mahi Tacos with Jalapeño Sour Cream

February 28, 2012 / By Foodland

Mahi Mahi Tacos with Jalapeño Sour Cream

Chef Roy Yamauchi's shares this ono recipe for his special Mahi Mahi tacos!
Course Dinner
Cuisine Fish & Seafood
Servings 6 Servings


  • Mahi Mahi
  • 2 limes, juiced
  • 2 tablespoons cilantro, chopped
  • 1 clove garlic, minced
  • 1 tablespoon garlic salt
  • 1 pound mahi mahi, sliced into thin proportions
  • 2 tablespoons olive oil
  • 0.5 cup cornmeal
  • Jalapeno Sour Cream
  • 0.5 cup sour cream
  • 0.125 cup jalapeño pickle*
  • 1 bunch cilantro
  • Tacos
  • 6 flour tortillas
  • 1 cup head cabbage, finely shredded
  • 1 cup cheddar cheese, finely shredded
  • 1 can 4 oz. whole green chiles, sliced
  • 1 tomato, sliced
  • 0.5 purple onion, julienned
  • 1 lime, cut into wedges


Mahi Mahi

  1. Mix together lime juice, cilantro, garlic and garlic salt.
  2. Marinate fish for five minutes.
  3. Heat non-stick skillet over medium heat and add olive oil.
  4. Drain fish and dredge in cornmeal.
  5. Fry fish pieces about 2-3 minutes.
  6. Remove and drain on paper towels. Reserve.

Jalapeno Sour Cream*

  1. Blend all above ingredients in a food processor or blender until combined. Reserve.

Taco Preparation

  1. Place flour tortillas on serving plates.
  2. Divide cabbage and cheese among plates.
  3. Top with a few slices of roasted chile, avocado, tomato, onion and reserved fish.
  4. Season with lime wedges and Jalapeno Sour Cream.


*Jalapeno peppers rank fairly high on the heat scale of hot peppers. Use caution when chopping or seeding fresh jalapenos; wash hands well after handling them, use rubber gloves, or try canned chopped jalapenos. Jalapeno pickle is a spicy mixture of sliced jalapenos, vinegar, salt and flavorings. Look for 12 oz. jars of jalapeno pickle in either the pickled foods or Hispanic foods sections.
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