clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Four white fish tacos with cabbage slaw, avocado mash and chipotle lime crema

Grilled Mahi Mahi Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Krista
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 18 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Mexican


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!



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


  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!


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.