Caribbean Jerk Mahi-Mahi Street Tacos with Mango-Avocado Crema

Pinterest's viral tropical flavors meet high-protein convenience in this vibrant 30-minute meal. Lean mahi-mahi gets coated in spicy-sweet jerk seasoning before quick pan-searing, then piled onto warm tortillas with crunchy slaw and cooling avocado-mango crema. Perfect for summer meal prep or fast weeknight dinners that don't compromise on nutrition or flavor.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb wild-caught mahi-mahi fillets (sub: cod)
• 2 tbsp Jamaican jerk seasoning
• 1 tbsp coconut oil
• 8 small almond flour tortillas (sub: corn)
• 2 cups shredded purple cabbage
• 1/4 cup lime juice (divided)
• 1 ripe mango, diced
• 1 avocado
• 1/2 cup Greek yogurt
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded & minced

Instructions

1. Pat mahi-mahi dry, rub jerk seasoning on all sides, and let marinate 10 minutes at room temperature.
2. While fish marinates, mix cabbage with 2 tbsp lime juice and pinch of salt for quick-pickled slaw.
3. Blend avocado, mango, Greek yogurt, remaining lime juice, and 1/4 tsp salt until smooth for crema.
4. Heat coconut oil in skillet over medium-high. Cook fish 4 minutes per side until flaky.
5. Flake cooked fish into chunks using fork.
6. Lightly char tortillas in dry skillet (20 seconds per side).
7. Layer each tortilla with slaw, flaked fish, mango-avocado crema.
8. Top with minced jalapeño and fresh cilantro.
9. Serve with lime wedges.
10. Optional: Add quick-pickled red onions for extra zing.

Chef's Note

For maximum flavor, slightly undercook the fish - residual heat will finish it as you assemble tacos. The almond flour tortillas add 5g extra protein per serving!

Make-Ahead Tips

Slaw and crema keep 3 days refrigerated separately. Cook fish fresh.

Substitutions

Shrimp instead of fish • Coconut yogurt for dairy-free • Papaya instead of mango