📖 Instructions

1. First things first, prepare the mahi-mahi. Pat the fillets dry with paper towels. This helps the seasoning stick better. Season generously with salt, pepper, chili powder, and cumin. I like to add a pinch of smoked paprika for extra flavor. Oh yeah, and a dash of cayenne pepper for those who like a little kick.
2. Next, heat up a large skillet over medium-high heat. Add about a tablespoon of olive oil. Once it's hot, carefully place the mahi-mahi fillets into the skillet. Cook for about 3-4 minutes per side, or until they're cooked through and flaky. Don't overcrowd the pan, cook in batches if needed.
3. While the fish is cooking, warm your tortillas. You can do this in a dry skillet, microwave, or oven. I prefer a dry skillet; it gives the tortillas a nice, slightly charred taste. Just heat them until they are pliable.
4. Once the mahi-mahi is cooked, remove it from the skillet and let it rest for a few minutes. Using a fork, gently flake the fish into smaller pieces. This makes it easier to fill the tacos.
5. Now for the fun part – assembling the tacos! Spoon the flaked mahi-mahi into the warmed tortillas. Squeeze some fresh lime juice over the fish. Add your favorite toppings. I'm a big fan of shredded cabbage, a simple pico de gallo, and a creamy cilantro sauce.
6. Serve immediately and enjoy! These tacos are best served fresh.
7. If you make a mess while cooking, don't worry! I always do...lol. It's part of the charm (and a good story for later)