Looking for a fresh and delicious fish dinner recipe? Try these easy grilled Mahi Mahi Tacos! Perfectly grilled fish is topped with a creamy, crunchy slaw with a flavorful kick.
Everybody loves tacos, and they’ll love these Mahi Mahi Tacos more than any others because of the delicious fish taco slaw that pairs beautifully with the tender, flaky, blackened fish and grilled tortillas.
It’s easy to make mahi mahi in a grill pan (or on your outdoor grill) after a quick marinade in olive oil and traditional Mexican spices.
Grilling fish fillets takes less than 10 minutes, so what are you waiting for?!
I just know this will be your new go-to way to prepare fish for your family this grilling season. There are never any leftovers when I make these at my house!
Perfect grilled Mahi Mahi Tacos
- Expertly Seasoned – The fish is seasoned very simply with dried seasonings from your pantry like cumin, smoked paprika, and oregano. You can also use about two tablespoons of homemade taco seasoning in place of the mixture in the recipe.
- Grilled to Perfection – You can cook mahi mahi tacos on your outdoor grill or inside using a cast iron grill pan. If you decide to use your outdoor grill, be sure to clean and oil the grates very well to avoid any sticking.
- Cool, Creamy Fish Taco Slaw – The mahi mahi fillets are tasty, but the real flavor in this meal comes from the slaw. Crunchy cabbage is dressed with a creamy avocado mixture seasoned with lime, garlic, jalapeno, and fresh cilantro.
- The Sauce – We’ll mix up a smoky crema featuring chipotles in adobo and more garlic and lime for even more flavor.
Key Ingredients
Here’s what you need to make these grilled fish tacos with slaw:
Complete list of ingredients and amounts can be found in the recipe card below.
- Mahi Mahi Fillets: For this recipe, you’ll want one mahi mahi fillet per serving, but you could stretch the fish a bit further if you’re serving children or looking for a lighter meal. Mahi Mahi is a firm, meaty fish that can stand up to all of the bold flavors in this recipe and is popular in Hawaii.
- Chipotle: One pepper from a can of chipotles in adobo will give the sauce for these tacos the ideal amount of spice and smoky flavor. You can add more or less to suit your preferences.
- Spices: The fish is marinated in olive oil and a blend of ground cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
- Fresh Herbs: Cilantro is the best choice for adding an herbaceous flavor to your fish tacos. If you don’t like cilantro, try it with fresh parsley instead.
- Coleslaw Mix: It’s easy to pick up a bag of shredded cabbage and carrots from the grocery store! You can also shred a head of cabbage if that’s easier for you.
- Mayo and Sour Cream: To make the sauce and slaw wonderfully cool and creamy.
- Jalapeno, Lime, Garlic, and Avocado: These fresh add-ins make this dish restaurant-worthy and so delicious!
How To Make Fish Tacos with Mahi Mahi
- Marinate the Fish: In a bowl or a ziplock bag, combine olive oil, cumin, paprika, garlic powder, dried oregano, salt, and pepper. Coat the Mahi Mahi fillets evenly with the marinade, and let sit for 15-20 minutes so that the fish absorbs the flavors.
- Make the Sauce: While the fish marinates, mix the sour cream, mayonnaise, lime juice, minced garlic, diced chipotle pepper, and salt in a bowl.
- Prepare the Slaw: In a larger bowl, combine the cole slaw mix, cilantro, diced avocado, diced jalapeno, minced garlic, and lime juice.
- Toss: Season with salt and pepper to taste, then toss well with kitchen tongs and set aside while you grill the fish and tortillas.
- Grill the Fish: Heat a grill pan over medium-high heat. Grill the marinated mahi mahi fillets for 3 to 4 minutes per side or until they are cooked through and have lovely grill marks.
- Flake: Let the fish cool slightly, then flake the fillets with a fork into smaller pieces for tacos.
- Char the Tortillas: Warm the corn tortillas on the grill for 30 seconds on each side or until they are flexible and slightly charred.
- Assemble the Mahi Mahi Tacos: Place a serving of the grilled mahi mahi on each warmed tortilla. Top with the slaw mix and then drizzle with the prepared sauce. Serve with fresh lime wedges on the side for extra zest!
Tip!
Feel free to use flour tortilla instead of corn tortillas here. You can also make this recipe lower in carbs by skipping the tortillas all together!
Recipe Tips
- Cook the fish thoroughly. Unlike some other types of meaty fish, Mahi Mahi should be cooked all the way through. Test for doneness with a fork. When it’s ready, the fish should flake apart easily.
- If you don’t have a grill pan, you can cook the fish in a well-seasoned cast iron skillet instead.
- Make everything fresh. The only part of this recipe that I would suggest trying to make ahead of time is the sauce. Be sure to keep it stored in the refrigerator. The cabbage slaw and the fish are best if they are made just before serving.
- Adjust the spice level. To adjust the spiciness, add more or less chipotle to the slaw. Feel free to add some cayenne pepper or chili powder to the marinade as well. You can also serve these tacos with hot sauce or extra diced jalapenos on top for an additional kick.
Storage Tips
I suggest serving these fish tacos with slaw right away. They really will be best while the fish is still warm and the coleslaw is crunchy.
If you happen to have leftovers, be sure to store the fish separately from the slaw. Keep in the refrigerator for up to 2 days.
What To Serve With Mahi Mahi Tacos
These tasty fish tacos will pair well with any of your favorite Mexican or Tex-Mex side dishes. Try some of these delicious options:
- Mexican Rice
- Cilantro Lime Rice
- Elote (Mexican Street Corn Salad)
- Mexican Fruit Salad
- Shrimp Ceviche
- Pinto Beans
- Chips and Guacamole or Queso
Tip: Need a non-seafood option to go with these fish tacos? Make Grilled Chicken Fajitas at the same time!
Recipe FAQs
Can I cut this recipe in half?
Of course! This recipe will work exactly the same whether you are grilling four fillets, two, or even just one. You can use the calculator in the recipe card to change the number of servings you’d like to make.
How long should I grill mahi mahi fillets?
It takes 3-4 minutes per side on a heated grill pan to fully cook mahi mahi.
What other type of fish can I use?
In place of the mahi mahi fillets, you can use any type of firm, meaty white fish. Try this recipe with haddock, halibut, swordfish, or marlin. Lighter fish such as sea bass, snapper, cod, or catfish will also work, but take care as they can be trickier to grill since the meat is more delicate.
You can also use this recipe to make amazing creamy shrimp tacos too!
Can I add other toppings?
The slaw and sauce in this recipe pair perfectly with the spices in the mahi mahi marinade, but you can certainly change things up if you like!
Grilled mahi mahi is delicious with mango salsa, pineapple salsa, or lime crema with crunchy lettuce and pico de gallo or chopped onion.
What is another name for Mahi Mahi?
Mahi Mahi is a name for the meat from dolphinfish, also called dorado. Don’t worry, though—dolphinfish are a completely different animal from dolphins!
You’ll Love These Taco Recipes!
All Mexican Dishes →
These Mahi Mahi Tacos are SO good and incredibly easy to make. They’re even better than you’ll get at that fancy Mexican restaurant, so be sure to Pin the recipe to save it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mahi Mahi Fish Tacos
Equipment
- Outdoor grill or grill pan
Ingredients
Mahi Mahi:
- 1 ½ pounds (675 g) Mahi Mahi fillets 4 pieces, each 2-inch thick
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 8-10 small white corn tortillas or flour tortillas
Sauce:
- ½ cup (125 g) sour cream
- ¼ 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 chopped finely
- ½ teaspoon kosher salt
Slaw:
- 8 ounces (225 g) slaw mix
- ¼ cup fresh cilantro chopped
- 1 small jalapeno deseeded and finely chopped
- 1 avocado peeled and diced
- ⅓ 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, dried oregano, salt, and pepper.
- Coat the Mahi Mahi fillets evenly with the marinade. Let them sit for 15-20 minutes.
Prep 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, jalapeno, diced avocado, mayonnaise, minced garlic, and lime juice.
- Season with salt and pepper to taste. Toss and mix well with kitchen tongs, and set aside.
Grill the Mahi Mahi:
- Heat a grill pan over medium-high heat. Grill the marinated Mahi Mahi fillets for 3-4 minutes on each side or until they are cooked through and have grill marks. Once done, let them cool slightly and then break into smaller pieces.
Assemble the Tacos:
- Warm the tortillas on the grill for about 30 seconds on each side or until they are slightly charred and flexible.
- Place a scoop of the grilled Mahi Mahi on each tortilla. Top with the slaw mix and drizzle with the prepared sauce.
- Serve your Mahi Mahi tacos with lime wedges on the side for extra zest if desired.
Notes:
- Cook the fish thoroughly. Unlike some other types of meaty fish, Mahi Mahi should be cooked all the way through. Test for doneness with a fork. When it’s ready, the fish should flake apart easily.
- If you don’t have a grill pan, you can cook the fish in a well-seasoned cast iron skillet instead.
- Make everything fresh. The only part of this recipe that I would suggest trying to make ahead of time is the sauce. Be sure to keep it stored in the refrigerator. The cabbage slaw and the fish are best if they are made just before serving.
- Adjust the spice level. You can add more or less chipotle to the slaw to adjust the spiciness. Feel free to add some cayenne pepper or chili powder to the marinade as well. You can also serve these tacos with hot sauce or extra diced jalapenos on top for an additional kick.
- If needed, store leftovers in the refrigerator for up to 2 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Aminta Favela says
It was a delicious moist fish. It was so good we’re having it again tonight for dinner.
Little Sunny Kitchen says
That’s so great! Thank you very much for trying my recipe.