Authentic Mexican Fajita Recipe: Mahi Mahi Fish Fajitas (Fajitas de Pescado)

I’ve been hanging out in Puerto Vallarta lately, trying to find a good Mexican fajita recipe that uses fish, to share here. Finally, I crossed paths with this delicious mahi mahi fish fajita recipe that I’ve fairly certain is going to blow your freaking Mexican-food-loving socks off!

These fajitas are good for vegetarians because these are still authentic Mexican fajitas and, while fajitas are more commonly made with chicken, they are super good with the fish, especially if you have access to fresh fish for making this authentic Mexican fajita recipe!

The party people of Puerto Vallarta tell me “everybody like fajitas, so throw a fiesta, make your margaritas with your fajitas recipe, and fiesta away!”

With that solid advice, here we go 🙂

Mexican fajita recipe for fish fajitas

Cook Time: 1 hour

Ingredients (serves 6):

1kg fresh mahi mahi fish (dorado)
3 big bell peppers
1 medium white onion
3 tbsp olive oil
5 splashes of your favorite worcerstershire sauce
5 splashes of low-sodium soy sauce
3 garlic cloves
1 tea spoon black pepper
1/2 kg corn tortillas

+ a side of beans, such as refried beans, or frijoles de la olla, or perhaps a different Mexican bean recipe from this site…

+ garnish them with pico de gallo salsa and guacamole


Start by cutting the fish into strips about 1cm wide, and about 2-3cm long. Place these strips in a big mixing salad bowl.

Cut the bell peppers into thin strips (thinner than the chicken strips, and the length of the pepper)

Cut the onion in half, and then slice each of those down vertically into about six sections, and then break off all of the bits and layers of onion that result from cutting it like that. You should end up with a pile of onion slices and slivers and bits.

Thinly chop the garlic.

Place the onion and bell peppers next to the fish (not mixed in with it), in the bowl, then add the olive oil, the Worcestershire sauce, the soy sauce, the black pepper, and the garlic.

Then mix this fish fajita marination in with your hands into the onion + pepper slices, and into the fish, but don’t mix the entire thing together: you want to keep the onions + bell peppers separate from the fish, for now.

Let this all marinate for 30 minutes in the refrigerator while you prepare your pico de gallo salsa and guacamole.

Heat up a pan and add one thin layer of olive oil, just enough to cover the pan so it doesn’t stick, and then pour in the onion + bell pepper slices.

On medium heat, grill them. When the onions start becoming clear and translucent, add the fish and grill it. This should take about five minutes, and only grill the amount that you’re about to eat. If you have some leftover, store it in the refrigerator.

And now serve your Mexican fajita dishes with sides of Mexican beans and guacamole and pico de gallo for a garnish!

Heat up the tortillas in a cast iron pan and then place them in a tortillero (it hold the warm tortillas, wrapped in a kitchen towel), and serve.

This way, everyone makes their own tacos, or if they don’t want to, they’re free to not.

If you’re not serving tortillas, consider adding rice as a side dish. This will balance the recipe out, with the carbs, to make a more balanced dish.

And there you have it! I would say this Mexican fajita recipe is a moderately easy one to whip up. It doesn’t take too long, but it’s not super quick either. But the hour you spend making this authentic Mexican dish will pay off in spades when you taste the blend of ingredients on your plate or in that tortilla. These are perfect for serving friends who like authentic Mexican recipes, so have them over, serve these, and enjoy the flavors with good company! -Carlos

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    Posted August 3, 2011 at 4:00 pm | Permalink

    How did you get the mahi mahi to cut so smooth without ripping apart?

  2. Posted August 7, 2011 at 6:06 pm | Permalink

    When it’s fresh, that’s just how it cuts if you use a sharp knife. I was lucky enough to live just a few minutes walk away from the fresh fish market at the marina, at the time, so I had access to fish that had literally just been caught.

    If you’re trying to use mahi mahi that has been frozen and defrosted, this is going to be much harder to achieve the same cut. So as with most authentic Mexican food, super fresh ingredients are key 😉

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