Ohana Legend Mahi Mahi Fish Tacos

Ohana Spice Trading Company

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Enjoy the vibrant flavors of Ohana Legend Mahi Mahi Fish Tacos, featuring tender mahi mahi fillets seasoned with a unique spice blend. Paired with a quick cabbage slaw and a creamy sauce, these tacos are perfect for a fresh and satisfying meal.

Ohana Legend Mahi Mahi Fish Tacos

Ingredients

  • 1½ lbs mahi mahi fillets (skinless), cut into ~1-inch strips or chunks

  • 1½–2 Tbsp Ohana Legend Spice, start with 1½ Tbsp; add more to taste

  • 1–2 Tbsp oil, (avocado, olive, or neutral)

  • 3–4 cups shredded green or purple cabbage, (or a mix)

  • ¼ cup thinly sliced red onion or green onion

  • 1 lime Juice of

  • 1–2 Tbsp mayo or Greek yogurt, (or a mix)

  • Pinch of Ohana Legend Spice or salt

  • Optional: chopped cilantro, shredded carrot, or a little pineapple, for Hawaiian flair

  • ½ cup sour cream, Greek yogurt, or mayo

  • ½–1 lime Juice of

  • ½–1 tsp Ohana Legend Spice, (or more to taste)

  • Optional: minced garlic, a little honey or hot sauce, or finely chopped cilantro

  • 8 tortillas corn or flour, (warmed)

  • Fresh lime wedges

  • Extra cilantro, sliced avocado or guacamole, diced tomato or mango salsa, pickled onions if you like

Directions

  1. Pat the mahi mahi dry. Toss or rub evenly with the Ohana Legend Spice so it’s well coated. Let it sit 5–10 minutes while you prep the toppings.

  2. Toss cabbage, onion, lime juice, mayo/yogurt, and a pinch of the spice (or salt) together. Taste and adjust lime/spice. Keep it crisp and bright.

  3. Stir the sour cream/yogurt with lime juice and ½–1 tsp Ohana Legend Spice until smooth. Thin with a splash of water or more lime if needed. Taste and adjust heat/spice.

  4. Cook the fish (choose one): Pan-sear (easiest): Heat 1–2 Tbsp oil in a large skillet over medium-high. Cook the seasoned mahi in a single layer 2–3 minutes per side until opaque and lightly charred/crusted. Don’t overcrowd—work in batches if needed. Internal temp ~145°F / flaky. Grill: Oil the grates well. Grill over medium-high heat 2–3 minutes per side. Blackened-style: Use a hot cast-iron skillet with a little more oil for a stronger crust (the spice blend works well for this).

  5. Warm the tortillas. Flake or place pieces of the spiced mahi in each tortilla. Top with slaw, a drizzle of the crema, cilantro, avocado, and a squeeze of lime.

Ohana Legend Mahi Mahi Fish Tacos

Ohana Legend Mahi Mahi Fish Tacos

Serves: 4 (makes about 8 tacos)
Prep: 15–20 minutes
Cook: 8–10 minutes

Ingredients

Fish

  • 1½ lbs mahi mahi fillets (skinless), cut into ~1-inch strips or chunks
  • 1½–2 Tbsp Ohana Legend Spice (start with 1½ Tbsp; add more to taste—it’s flavorful but not extremely salty)
  • 1–2 Tbsp oil (avocado, olive, or neutral)
  • Optional: squeeze of lime + tiny pinch of extra salt if you want more brightness

Quick cabbage slaw

  • 3–4 cups shredded green or purple cabbage (or a mix)
  • ¼ cup thinly sliced red onion or green onion
  • Juice of 1 lime
  • 1–2 Tbsp mayo or Greek yogurt (or a mix)
  • Pinch of Ohana Legend Spice or salt
  • Optional: chopped cilantro, shredded carrot, or a little pineapple for Hawaiian flair

Sauce / crema

  • ½ cup sour cream, Greek yogurt, or mayo
  • Juice of ½–1 lime
  • ½–1 tsp Ohana Legend Spice (or more to taste)
  • Optional: minced garlic, a little honey or hot sauce, or finely chopped cilantro

To serve

  • 8 corn or flour tortillas (warmed)
  • Fresh lime wedges
  • Extra cilantro, sliced avocado or guacamole, diced tomato or mango salsa, pickled onions if you like

Method

  1. Prep the fish: Pat the mahi mahi dry. Toss or rub evenly with the Ohana Legend Spice so it’s well coated. Let it sit 5–10 minutes while you prep the toppings.
  2. Make the slaw: Toss cabbage, onion, lime juice, mayo/yogurt, and a pinch of the spice (or salt) together. Taste and adjust lime/spice. Keep it crisp and bright.
  3. Make the crema: Stir the sour cream/yogurt with lime juice and ½–1 tsp Ohana Legend Spice until smooth. Thin with a splash of water or more lime if needed. Taste and adjust heat/spice.
  4. Cook the fish (choose one):
    • Pan-sear (easiest): Heat 1–2 Tbsp oil in a large skillet over medium-high. Cook the seasoned mahi in a single layer 2–3 minutes per side until opaque and lightly charred/crusted. Don’t overcrowd—work in batches if needed. Internal temp ~145°F / flaky.
    • Grill: Oil the grates well. Grill over medium-high heat 2–3 minutes per side.
    • Blackened-style: Use a hot cast-iron skillet with a little more oil for a stronger crust (the spice blend works well for this).
  5. Assemble: Warm the tortillas. Flake or place pieces of the spiced mahi in each tortilla. Top with slaw, a drizzle of the crema, cilantro, avocado, and a squeeze of lime.

Tips

  • Mahi is firm and mild, so the bold chili-herb character of Ohana Legend shines without needing a heavy marinade.
  • If you have the hotter Volcanic Legend version, use a lighter hand or mix it with regular Legend.
  • Make it more local: add diced fresh mango or pineapple to the slaw, or serve with a simple mac salad side.
  • Leftover cooked fish keeps a day or two in the fridge and is good cold in salads or re-warmed gently.

Enjoy—this should give you solid, flavorful fish tacos with that local Ohana spice kick. Adjust the amount of spice to your heat preference.

Ohana Legend Mahi Mahi Fish Tacos
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