The Best Mahi Mahi Tacos

Food

The Best Mahi Mahi Tacos

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June 13, 2022

Flaky tender grilled fish seasoned with a smoky spice rub and topped with mashed avocado, smoky chipotle lime crema and more. These Mahi Mahi Tacos are a guaranteed crowd-pleaser. They come together with ease in just 30 minutes!

Are you a fish taco lover like me? Then you need to try these Baja Fish Tacos or my Spicy Shrimp Tacos with Cabbage Slaw.

Four mahi mahi tacos lined up on a kitchen countertop with a hand grabbing one from the end of the line

Easy Mahi Mahi Fish Tacos With Cabbage Slaw

Taco Tuesday is my family’s favorite weekly tradition. I swear that everything tastes better when it’s wrapped in a warm tortilla! These hearty white fish tacos are the perfect Mexican-style meal for the summer.

Tender and flaky strips of mahi mahi are rubbed with a garlicky seasoning blend, seared on the grill, then nestled into soft corn tortillas with pico de gallo, avocado mash, chipotle lime crema and more. Every bite is a fiesta of drool-worthy flavor. This recipe will have you breaking your personal record for how many tacos you can eat in one sitting!

Four grilled mahi mahi tacos garnished with fresh chopped herbs and jalapeño slices

What You’ll Need

This high-protein, low-calorie meal is made mostly from scratch with surprisingly few ingredients. Here’s what goes into each component:

Scroll down to the recipe card for specific quantities.

For the Grilled Mahi Mahi

Mahi Mahi Filets: Cut into 1 1/2-inch strips. I recommend using wild-caught fish for the best flavor and nutritional value.
Smoked Paprika
Garlic Powder: Feel free to add a little onion powder as well if you’d like.
Salt
Ground Cumin
Dry Cilantro: Don’t use fresh cilantro here – it’s much milder.
Black Pepper: Freshly cracked pepper is best.

For the Chipotle Lime Crema

Plain Greek Yogurt: If your yogurt is flavored, it will affect the taste of the crema.
Chipotle Pepper: For a kick of heat.
Garlic Powder
Smoked Paprika
Salt
Lime Juice: Freshly squeezed from 1 lime.

For the Cabbage Slaw

Purple Cabbage: Thinly sliced.
Fresh Lime Juice
Fresh Cilantro
Salt: Added to taste.

For the Mashed Avocado

Avocados: Seeded, peeled and mashed.
Fresh Lime Juice
Salt: To taste.

For the Tacos

Corn Tortillas: If you’re not gluten-free, you can use flour tortillas instead.
Pico de Gallo
Toppings: I like to finish off my mahi mahi tacos with some jalapeno slices, a lime wedge and a sprinkle of fresh cilantro.

How to Make Grilled Mahi Mahi Tacos

Despite all the fixings loaded into these tacos, they only take about 15 minutes to make. Let’s begin!

Make Spice Rub: Add the smoked paprika, garlic powder, salt, cumin, cilantro and black pepper to a small bowl. Stir to mix everything together.

Smoked paprika, dry cilantro and the rest of the spice rub ingredients on a small plate

Season Mahi Mahi: Pat the mahi mahi dry and rub the spice mixture onto all sides of the fish. Set the seasoned mahi mahi aside.

Raw wild-caught mahi mahi fillets on top of a piece of parchment paper

Seasoned mahi mahi sitting on a sheet of parchment paper beside a dishtowel

Make Chipotle Crema: Add the greek yogurt, garlic powder, chipotle pepper, smoked paprika, salt and lime juice to a food processor. Pulse until everything is well combined, then set the prepared crema aside.

Prepare Cabbage Slaw: Combine the cabbage, lime juice, cilantro and salt in a mixing bowl. Stir until everything is combined, then set the slaw aside.

Make Avocado Mash: Mix the lime juice and salt into the mashed avocado, then set the mixture aside.

Prep Grill: Preheat your grill to medium-high heat and spray the grill grates with nonstick cooking spray. Alternatively, you can rub them down with a rag soaked in olive oil.

Cook Fish: Add your prepared mahi mahi to the grill and cook each side for 2-3 minutes. Once it’s seared on both sides, use your tongs to remove it from the grill and set it aside.

Warm Tortillas: Add your tortillas to the grill and cook each side for 1 minute, then remove them from the heat and set them aside.

Assemble Tacos: Add one strip of grilled fish to your first corn tortilla, then top it with some cabbage slaw, avocado mash and a drizzle of chipotle lime crema. Repeat with the remaining tortillas, only preparing the tacos you plan to enjoy immediately.

Garnish & Serve: Garnish your assembled tacos with pico de gallo, chopped cilantro and a lime wedge or two.

Four white fish tacos with cabbage slaw, avocado mash and chipotle lime crema

Can I Bake the Fish Instead?

Absolutely! If the weather isn’t ideal for outdoor grilling, you can grill your mahi mahi on the stovetop or bake it in the oven instead. To grill it over the stove, simply follow the same process outlined above using your stovetop grill pan.

If you’re going to bake your mahi mahi, leave the fillets intact until the fish are cooked. Transfer the seasoned fillets to a greased baking sheet and place them into a 400°F oven. Bake the fillets for about 10-15 minutes, or until the internal temperature of the fish reaches 140°F. Let the fillets cool for 2-3 minutes before you cut them into strips.

Tips for Success

Take a look at the following tips before you tackle these mahi mahi tacos. That way, they’ll be destined for greatness.

Remember to Grease the Grill Grates: Whether you choose to use cooking spray or an oil-soaked rag, it’s super important to grease the grill grates well. This ensures that nothing will stick to them.
Start Skin-Side Down: Be sure to grill the skin side of your mahi mahi first. This helps to crisp up the fish and keep it from overcooking.
Don’t Flip the Fish Too Early: Even if you grease your grill grates properly, the fish will still stick a bit while they’re cooking. Don’t flip them over until they’re seared and no longer sticking to the grill grates, which indicates that they’re ready. Remove your fish from the heat when its internal temperature reaches 140°F.
Tongs Are Your Friend: It’s always smart to utilize tongs while you’re grilling. This prevents your fingers from venturing near the open flame and potentially getting burned.
Assemble the Tacos as You Go: I will only warm up all of my tortillas and put together all of the tacos if I know there will be no leftovers. Otherwise, I’ll have everyone build them as they eat them. Storing the assembled wraps isn’t really doable.

A close-up shot of a grilled white fish taco with chipotle lime crema and pico de gallo

Variation Ideas

There are so many fun ways to put a spin on these healthy fish tacos. Let your creativity take the lead!

Use Another Kind of Fish: If you’d like, you can totally swap out the mahi mahi for something like cod or snapper. Just keep in mind that not all fish are good options – you need something that can handle high-heat cooking. Avoid more delicate varieties like tilapia, which would likely crumble from the heat.
Spice Up the Avocado Mash: I really enjoy the simplicity of the 3-ingredient avocado mash, but it never hurts to add some extra oomph. Try whipping up this Homemade Guacamole instead!
Swap Out the Pico de Gallo: Looking for something a little sweeter than your average pico? This tropical Mango Pineapple Salsa will sweep you off your feet.
Opt for Hard-Shell Tortillas: If you prefer crunchy taco shells to soft tortillas, go ahead and make your fish tacos with those instead.

Serving Suggestions

Since these tacos already feature so many elements, you really don’t need to round them out with an appetizer or side. But if you’re planning a feast, there are a couple of Mexican-style dishes that would complement them beautifully.

Grilled Mexican Street Corn comes to mind immediately. Also known as esquites, it’s made with roasted red pepper, cojita cheese and homemade chili-lime cream sauce.

Want something super quick that requires no cooking? You can never go wrong with Chips and Salsa or my Epic Classic Margarita.

Grilled mahi mahi tacos in soft corn tortillas lined up on a kitchen countertop

Storing and Reheating Leftovers

If you think you might have leftovers, remember to heat the tortillas and assemble the mahi mahi tacos as you go. Store each component as follows:

The Mahi Mahi: Refrigerate the cooled fish in an airtight container for 3-4 days. When you’re ready to serve, wrap it in foil along with a splash of oil and reheat it in a 350°F oven for about 10 minutes, or until warmed through. Alternatively, you can warm it up in a covered saucepan over low heat, adding a little bit of oil and/or butter.
The Chipotle Lime Crema: This will stay fresh in the fridge for 1-2 weeks! Make sure you keep it in an airtight container or jar.
The Cabbage Slaw: Refrigerate the slaw in an airtight container for 2-3 days.
The Mashed Avocado: You can keep this in the fridge for up to 1 day without it browning if you store it properly. Transfer the avocado mash to an airtight container, then pour half an inch of water on top of the mash. Seal the lid of the container and refrigerate. Pour out the water before you use the mash.

Description

Made with flaky grilled fish, creamy mashed avocado, smoky chipotle lime crema and more, these Mahi Mahi Tacos are a guaranteed crowd-pleaser. They come together with ease in just 15 minutes!

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