Grilled Mahi Mahi Tacos

Grey circle with the letters GFA grey circle with KFGrey circle with number 30
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

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.

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.

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

Grilled Mahi Mahi Tacos

  • Author: Krista
  • prep_time Prep Time: 15 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 18 1x
  • category Category: Dinner
  • method Method: Grill
  • cuisine Cuisine: Mexican

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!

Scale

Ingredients

For the Grilled Mahi Mahi

  • 2 lbs. fo mahi mahi filets (cut into 1 1/2″ strips)
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of dry cilantro
  • 1/2 teaspoon of cracked pepper

For the Chipotle Lime Crema

  • 3/4 cup of plain greek yogurt
  • 1 chipotle pepper
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon of salt
  • juice of one lime

For the Cabbage Slaw

  • 1 1/2 cups of thinly sliced purple cabbage
  • 1 tablespoon of lime juice
  • 1/3 cup of fresh cilantro
  • salt to taste

For the Mashed Avocado

  • 3 avocados, mashed
  • 1 tablespoon lime juice
  • salt to taste

For the Tacos

  • 1620 corn tortillas
  • Pico de Gallo 
  • optional: jalapenos, lime wedge or fresh cilantro for garnish

Instructions

  1. In a small bowl add smoked paprika, garlic powder, salt, ground cumin, dry cilantro and cracked pepper. Stir to mix.
  2. Pat Mahi Mahi dry and rub spice mixture onto all sides of the fish. Set aside.
  3. To a food processor, add greek yogurt, garlic powder, chipotle pepper, smoked paprika, salt and lime juice. Set aside.
  4. Add 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.
  5. Combine cabbage, lime juice, cilantro and salt in a mixing bowl. Stir until everything is combined, then set the slaw aside.
  6. Heat grill to medium-high heat.
  7. Spray grill grates with PAM or rub down with olive oil.
  8. Add fish to grill and grill for 2-3 minutes per side. Remove from grill and let side. {remember don’t flip them until they are ready – not sticking to the grill}
  9. Add tortillas to grill and grill 1 minute per side to warm up and remove.
  10. To assemble tacos, add one strip of grilled fish to corn tortilla, top with cabbage slaw, avocado mash and a drizzle of chipotle lime crema. Repeat with remaining tortillas, only preparing the tacos you plan to enjoy immediately.
  11. Add the garnishes of your choice and devour!

Notes

Makes 16-20 tacos.

To Store

  • Mahi Mahi: Refrigerate cooled fish in an airtight container for 3-4 days. When ready to serve, wrap in foil along with a splash of oil and reheat in a 350°F oven for about 10 minutes, or until warmed through. Alternatively, warm in a covered saucepan over low heat, adding a little oil and/or butter.
  • Chipotle Lime Crema: Keep refrigerated in an airtight container or jar for 1-2 weeks.
  • Cabbage Slaw: Refrigerate in an airtight container for 2-3 days.
  • Mashed Avocado: Transfer mash to an airtight container, then pour half an inch of water on top. Close container and refrigerate for up to 24 hours. Pour out water before using.

Keywords: mahi mahi fish tacos, fish tacos grilled, cabbage slaw for tacos

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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54 Responses
  1. Julie

    Delicious mahi recipe! I added olive oil to help the rub stick and conversely to keep the fish from sticking to the grill. I made homemade guacamole instead of the guacamole sauce and used sour cream in place of the crema to keep it easy. Loved the cabbage with it as well.

  2. danica

    This is a SUPER yummy recipe! This is like at least our 3rd time making it! I love all of the flavors and how spicy it is! Plus, it is secretly healthy 😉

  3. Loryn Purvis

    Can’t wait to try this recipe! We have great fish tacos in California, but I have yet to attempt them at home. 🙂

    1. Krista Rollins Professional Photos-5
      Krista

      Oh yeah, california has awesome fish tacos. Rubios rocks! You will love this version too, its a great easy way to make them at home!

  4. John

    Recipe calls for dried cilantro. Do you mean Ground Coriander? Cilantro normally isn’t dried because it loses all it’s flavor. Thanks for the info.

    1. Krista Rollins Professional Photos-5
      Krista

      Nope, I mean dried cilantro. You can buy it in the grocery store in the spice aisle, I use it when I don’t have fresh available. It still gives good flavor. Thanks John! 🙂

  5. Allison - Celebrating Sweets

    I don’t usually eat seafood but these tacos looks amazing! My husband loves, loves, loves fish, and he would go crazy for these. Pinned to try! 🙂

    1. Krista Rollins Professional Photos-5
      Krista

      Even if you don’t love fish you will love those, all the other flavors in it totally enhance everything! Can’t wait to hear what you think!

  6. Chris @ Shared Appetite

    This recipe makes me happy for 2 reasons… 1: the grilling part! I can finally see my grill again! I’m going to open it up this weekend and get it roaring again after a WAY too long winter. 2: tacos are TOTALLY my jam. With Cinco de Mayo around the corner, I am ALLLLLL over Mexican food!

    1. Krista Rollins Professional Photos-5
      Krista

      woot woot for finally being able to see your grill! I know that all to well growing up in wisconsin!

      Tacos are totally my jam too!

  7. Connie | URBAN BAKES

    Wow! These do look delish! Too bad I live in an NYC apt but when the weather gets warmer, I do plan to go to the parks around here (there are grills there) and whip up some of these fish tacos. They look tasty!

  8. amanda @ fake ginger

    I have chicken tacos planned for tomorrow and now I’m totally sad because I want fish! These look so delicious!

  9. Nicole

    Most Gorgeous Tacos Ever! I’m allergic to Mahi Mahi. But if you put one of these in front of my face … I’d have to risk it!

      1. Corinne

        We tried this recipe with tilapia when it went on sale recently and it tasted great too. You could try the substitute.

  10. Joanie @ ZagLeft

    I’m a huge smoked paprika fan too but I’m an even bigger fan of fish tacos. These look fabulous and that chipotle lime crema sounds like something I need to make now!

  11. Heather - Butter&Burlap

    I love fish tacos too! It’s finally warm enough to pull that grill cover off so I will be fully taking advantage of this recipe this weekend! I love the tip about the “sturdier” fish to use – it’s always heartbreaking when more fish ends up at the bottom of the grill then in your taco. Great recipe!

    1. Krista Rollins Professional Photos-5
      Krista

      Exactly!!! I’ve been there way to many times when the fish is on the bottom of the grill or crusted on the grates. NO fun!

      I hope you and the fam love this recipe Heather!

  12. Aimee @ ShugarySweets

    It is a little known fact in my family that if we go out to dinner…I will ALWAYS order fish tacos. Always. I just pinned these and can’t wait to try them at home!!

    1. Krista Rollins Professional Photos-5
      Krista

      do it!!! Probably one of my favorites, it doesn’t have a strong fish taste and has body to it instead of a mushy fish. 🙂 Soooo good!

    2. M

      These are so much better with flour tortillas. The corn is too strong for the mahimahi. Just a suggestion. Much, much, better.

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