When you want something fresh, flavorful, and satisfying, these Mahi Mahi Fish Tacos are exactly what you need. Tender, flaky Mahi Mahi fish is perfectly seasoned and grilled to perfection, then tucked into soft tortillas and topped with fresh, crunchy slaw, creamy avocado, and a drizzle of tangy sauce. These tacos are the ultimate combination of flavors and textures—crispy, creamy, zesty, and oh-so-delicious. Trust me, one bite, and you’ll be hooked!
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Why You’ll Love Mahi Mahi Fish Tacos
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making dinner for yourself or feeding a group of friends, these fish tacos will make any meal feel like a beachside fiesta. Here’s why they’re so great:
- Fresh and Flavorful: The combination of Mahi Mahi, citrus, and fresh toppings makes each bite feel like a burst of sunshine.
- Light yet Filling: They’re light enough to feel refreshing, but hearty enough to leave you satisfied. These tacos hit that perfect balance.
- Customizable: You can make them your own with whatever toppings or salsas you love. Add extra spice, swap the slaw for lettuce, or throw in a dollop of sour cream for richness.
- Quick and Easy: With a simple seasoning and just a few steps, these tacos come together fast. Perfect for busy weeknights or weekend get-togethers.
- Crowd-Pleasing: Everyone loves tacos, and these Mahi Mahi Fish Tacos are guaranteed to impress. Whether you’re serving them at a family dinner or a backyard BBQ, they’ll be a hit.
Ingredients
Here’s what you’ll need to make these Mahi Mahi Fish Tacos:
- Mahi Mahi Fillets: The star of the show! Mahi Mahi is a mild, flaky white fish that grills beautifully and soaks up the seasonings perfectly.
- Taco Seasoning: A blend of spices that brings out the best in the fish. If you’re feeling adventurous, make your own!
- Olive Oil: For grilling the fish and giving it a crispy, golden exterior.
- Corn or Flour Tortillas: Soft, warm tortillas to wrap all the delicious fillings in.
- Cabbage Slaw: A crunchy and refreshing topping made with cabbage, carrots, and a tangy dressing.
- Avocado: Creamy and rich, avocado adds a nice balance to the tacos.
- Lime: For squeezing over the fish and adding that citrusy zing.
- Cilantro: Fresh cilantro adds brightness and a burst of freshness.
- Sour Cream or Greek Yogurt: Optional for a creamy drizzle or to top off the tacos.
- Hot Sauce: If you like a little heat, add a drizzle of your favorite hot sauce to spice things up!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps for creating these mouthwatering fish tacos:
Prepare the Fish: Start by patting the Mahi Mahi fillets dry with paper towels. Rub the fish with olive oil, then season it with taco seasoning, salt, and pepper. Make sure the fish is well-coated with the seasoning.
Grill the Fish: Preheat your grill or grill pan over medium heat. Place the seasoned fish on the grill and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Once done, remove the fish from the grill and let it rest for a minute before breaking it into large chunks.
Prepare the Slaw: In a bowl, toss together shredded cabbage, shredded carrots, and a drizzle of your favorite dressing. You can use a tangy vinaigrette or make a creamy slaw dressing with mayo, lime juice, and a pinch of sugar. Mix until everything is well-coated.
Assemble the Tacos: Warm the tortillas on the grill for a few seconds, just until they’re soft and pliable. Place a few chunks of grilled Mahi Mahi on each tortilla, then top with a generous amount of cabbage slaw. Add slices of creamy avocado, a squeeze of lime juice, and a sprinkle of fresh cilantro.
Serve and Enjoy: If you like extra creaminess, drizzle some sour cream or Greek yogurt over the tacos. Don’t forget a drizzle of hot sauce if you’re craving a little spice! Serve your tacos with a side of lime wedges and enjoy!
How to Serve Mahi Mahi Fish Tacos
These tacos are perfect on their own, but here are a few ideas to round out your meal:
- Mexican Rice: Serve your tacos with a side of fluffy, flavorful Mexican rice to make the meal even more satisfying.
- Grilled Vegetables: Fire up the grill and throw on some veggies like bell peppers, zucchini, or corn for a smoky side dish that complements the tacos.
- Fresh Salsa: Pair your tacos with a side of fresh tomato salsa or mango salsa for a refreshing and tangy contrast.
- Chips and Guacamole: You can never go wrong with some crispy tortilla chips and a creamy guacamole to dip alongside the tacos.
- Corn on the Cob: Grilled corn on the cob with a squeeze of lime and a sprinkle of chili powder makes for a perfect side.
Additional Tips
Here are some tips to take your Mahi Mahi Fish Tacos to the next level:
- Use Fresh Fish: Fresh Mahi Mahi will give you the best results, but if frozen is all you have, just make sure to thaw it properly before cooking.
- Customize the Slaw: Add some diced red onion, jalapeños, or even mango to your slaw for a unique twist.
- Make It Spicy: If you like a bit of heat, toss the fish in some chili powder or cayenne pepper before grilling.
- Grill the Tortillas: Warm the tortillas on the grill for an extra touch of smokiness that’ll take your tacos up a notch.
FAQ Section
Q1: Can I use a different fish for this recipe?
A1: Yes! If Mahi Mahi isn’t available, you can substitute with other firm white fish like halibut, cod, or tilapia.
Q2: Can I make these tacos ahead of time?
A2: The fish is best served fresh, but you can prep the slaw and toppings in advance. Store them separately and assemble the tacos when you’re ready to eat.
Q3: How do I store leftovers?
A3: Store any leftover fish in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.
Q4: Can I make the slaw without mayo?
A4: Yes! You can use a vinaigrette dressing or Greek yogurt as a base for a lighter version of the slaw.
Q5: Can I use lettuce instead of cabbage for the slaw?
A5: Absolutely! If you prefer a lighter, crunchier topping, feel free to swap cabbage with shredded lettuce.
Q6: Can I make these tacos gluten-free?
A6: Yes! Use gluten-free tortillas to make the tacos suitable for a gluten-free diet.
Q7: How do I get perfect grill marks on the fish?
A7: Ensure the grill is preheated and the fish is patted dry before seasoning. This helps prevent sticking and gives you those beautiful grill marks.
Q8: Can I use a grill pan instead of an outdoor grill?
A8: Yes, a grill pan works just as well! Just make sure it’s well-heated before placing the fish on it.
Q9: Can I use store-bought taco seasoning?
A9: Absolutely! If you’re short on time, store-bought taco seasoning will work perfectly for this recipe.
Q10: Can I double this recipe?
A10: Yes, just make sure you have enough tortillas and toppings to go around. You can easily double the fish and slaw portions for a larger crowd.
Conclusion
These Mahi Mahi Fish Tacos are perfect for any day when you’re craving something fresh and delicious. They’re easy to make, full of flavor, and guaranteed to bring a smile to your face. Whether you’re cooking for yourself or feeding a crowd, these tacos are the way to go. Enjoy!
Print
Mahi Mahi Fish Tacos
- Prep Time: 2
- Cook Time: 3
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
- Diet: Gluten Free
Description
Grilled to perfection, these Mahi Mahi Fish Tacos are topped with a creamy, crunchy slaw and a flavorful chipotle sauce. Perfect for taco night or a fresh summer meal!
Ingredients
- For the Mahi Mahi:
- 1 1/2 pounds (675 g) Mahi Mahi fillets (4 pieces, 2 inches thick)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8–10 small corn tortillas or flour tortillas
- For the Sauce:
- 1/2 cup (125 g) sour cream
- 1/4 cup (63 g) mayonnaise
- 2 tablespoons (30 ml) lime juice
- 1 small garlic clove, minced
- 1 chipotle pepper (from a can of chipotles in adobo sauce), finely chopped
- 1/2 teaspoon kosher salt
- For the Slaw:
- 8 ounces (225 g) slaw mix
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, deseeded and finely chopped
- 1 avocado, peeled and diced
- 1/3 cup (85 g) mayonnaise
- 1 small garlic clove, minced
- 2 tablespoons (30 ml) lime juice
- Salt and pepper to taste
Instructions
- Marinate the Mahi Mahi:
In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Coat the Mahi Mahi fillets evenly with the marinade. Let sit for 15-20 minutes. - Make the Sauce:
In a small bowl, mix sour cream, mayonnaise, lime juice, minced garlic, chipotle pepper, and salt until smooth. Set aside. - Make the Slaw:
In a large bowl, combine slaw mix, cilantro, jalapeño, diced avocado, mayonnaise, minced garlic, and lime juice. Season with salt and pepper to taste. Toss to mix well. - Grill the Mahi Mahi:
Heat a grill pan over medium-high heat. Grill the marinated Mahi Mahi fillets for 3-4 minutes per side until cooked through with grill marks. Once done, cool slightly and break into smaller pieces. - Assemble the Tacos:
Warm tortillas on the grill for 30 seconds on each side until slightly charred. Place grilled Mahi Mahi on each tortilla, top with slaw, and drizzle with sauce. Serve with lime wedges for extra zest.
Notes
- For a spicier kick, add more chipotle peppers or jalapeños to the slaw.
- You can substitute flour tortillas for corn tortillas if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 60mg