Catch's Mahi Mahi Tacos

Located at The James Royal Palm, one of South Beach's hottest new hotels, Catch Miami is a seafood lover's paradise. Top Chef winner and Executive Chef Hung Huynh's menu is influenced by cuisines all over the world, but his Ceviche, Tuna Tacos & Yucca Tater Tots all nod to Latin cuisine. Here's a recipe for one of our Catch Miami favorites, The Mahi Mahi Taco*!

*Tuna can also be substituted for Mahi Mahi.

Mahi Mahi Taco Recipe from Catch Miami
Tuna Tartare Tacos from Catch Miami
Country of Origin
  1. 1 1/2 pound Mahi filet
  2. 2 tablespoons oil
  3. Salt


For the tomatillo sauce:

  • 1 pound tomatillos, cut into chunks
  • 1 cup shallots, sliced thin
  • 1/4 cup garlic, chopped
  • 1 piece jalapeño
  • 4 tablespoons white vinegar
  • 1 tablespoons sugar
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed 
  • 1 teaspoon fennel seeds
  • 1/2 cup olive oil
  • 4 tablespoon cilantro
  • 2 tablespoons lime juice
  • Salt and pepper, to taste


Additional ingredients:

  • 2 whole avocados 
  • Taco shells
  1. Grill or sear Mahi in oil and season with salt. Chill until ready to use or keep warm.
  2. For the tomatillo sauce, combine all ingredients except the cilantro, lime juice, vinegar. Sautée everything together until all is tender.
  3. Place all ingredients together in a blender and blend till smooth. Add this sauce to the Mahi and flake the fish to small pieces. Add the sauce as needed.  
  4. Take 2 whole avocados and slice them to place on top of tacos. 
  5. Add everything into taco shells and serve.