Amazing Mahi Mahi Tacos

Mahi Mahi Tacos are absolutely…AMAZING!

These tacos are layered with flavor after flavor and really are out-of-this-world delicious.

And what else is so amazing about these tacos?  They are on the table in about 30 minutes from start to finish!

Mahi Mahi tacos on a wooden tables in a taco holder


Fish tacos may seem like something that’s not easy to achieve at home.

Trust us. These Mahi-Mahi Tacos are simple to prepare and are as good as you’ll get anywhere.  We love mahi-mahi because it’s not fishy tasting at all.  Learn more about mahi-mahi here.

Watch us show you how easy it is to prepare the Amazing Mahi-Mahi Tacos!



Before we get to the star ingredient of these mahi-mahi tacos, let’s talk about what else makes them so great.

The Avocado Lime Slaw is incredibly fresh and bursting with flavor.

It’s wonderful because the recipe gives you plenty to put on your tacos, and then have lots left over as a side dish. Yum!

avocado lime slaw in a white bowl for mahi-mahi tacos

Another delicious addition to these mahi-mahi tacos is a zesty chipotle aioli.

EXPERT TIP: The chipotle chili powder adds heat, so if you want to go super mild, you can use just regular chili powder.

The fresh garlic and lime juice round out the flavor profile of the aioli perfectly.

chipotle aioli in a white bowl with limes next to it.


Mahi Mahi is a great fish to blacken and then either grill or sear in a hot skillet.

EXPERT TIP: If grilling, a grill pan is great for keeping the fish from falling through the grates.  Or, you can run skewers through the fish pieces.

The fish only need to cook for a total of 5 to 8 minutes to become cooked through and starting to flake. And the smell?  Crazy good.

Blackened mahi-mahi pieces on a grill pan on a gas grill.

Finally, we love to double stack each taco with two corn tortillas.

To bring out the amazing corn taste even more, we either throw the tortillas on the hot grill for a few minutes, or place them directly on the stove gas flame.

All you need is a few flips of the tortillas and they are good to go. You could also do this by placing them individually on a skillet. Just keep them in a pocket of foil to keep them warm as you cook heat them all up.

Corn tortillas heating up on a gas grill.


And it just keeps getting better, these tacos only take about 30 minutes from start to finish!

The combination of the blackened mahi mahi, the avocado-lime slaw, the kick of the chipotle mayo and all the fixins is out of this world.

These mahi-mahi tacos have become one of our favorite go-to tacos recipes. Once you try them, you’ll most likely feel the same way!

Three mahi-mahi tacos in a taco holder with a fresh jalapeño nearby.

Mahi Mahi tacos in a taco rack on a wooden table.

Amazing Mahi Mahi Tacos

These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!
5 from 4 votes
Print Pin Rate
Course: Entree, lunch
Cuisine: Tex-Mex, Mexican
Keyword: Blackened, Fish Tacos, Mahi Mahi
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 4 people
Calories: 368kcal


  • Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.



  • ½ cup mayonnaise
  • 1 avocado
  • ½ cup cilantro roughly chopped
  • 2 garlic cloves
  • 3 tbsp lime juice
  • 4 tbsp jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 12 oz. slaw mix


  • 1/2 cup mayonnaise
  • 2 cloves cloves minced
  • 1 tsp lime juice
  • 1/2 tsp chipotle chile powder add more for increased heat, or regular chil powder for less heat
  • 1 pinch Kosher salt and freshly ground black pepper


  • 1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Kosher salt
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • ½ tsp freshly ground black pepper
  • 12 corn tortillas
  • ½ cup fresh cilantro for garnish
  • ½ cup thinly sliced radish for garnish
  • 2 fresh jalapenos thinly sliced, for garnish
  • Hot sauce such as Tobasco, for garnish



  • In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
  • Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.


  • Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.


  • Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
  • Add the mahi mahi and turn to coat. Let rest for 15 minutes.
  • Meanwhile, heat your grill to high heat.
  • Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
  • Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
  • Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
  • Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.



Use your favorite type of chili powder.  We like chipotle chili powder, but this will definitely add some heat.  If you're looking for low to no spicy heat, then use regular chili powder.  
If you can't find mahi-mahi, you can use quality tuna steak, or swordfish, or cod.  
We highly recommend placing the marinating fish into a grill pan, or a cast iron skillet before grilling.  Alternatively, you could can thread the fish pieces onto skewers.
If warming the tortillas on the grill, don't leave them on too long, otherwise the heat will dry them out.  You can place them in a foil packet and warm them that way.  You won't get the nice charred grill marks, but they won't dry out that way. 


Calories: 368kcal | Carbohydrates: 50g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 968mg | Potassium: 1239mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 44mg | Calcium: 144mg | Iron: 4mg
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  • I absolutely love these tacos! A word of caution, they are spicy! I made a little change yesterday, and cut the fish into finger-length strips before marinading and grilling. That extra bit of surface area put it a bit over the top heat wise. Way over the top for my wife, but just about right for me. I grilled them on a cast iron grill griddle in my big green egg over pretty high heat. Less that a minute per side, and they turned out beautifully! I thought cutting them this small might lead them to fall apart, but I had no issues.

    I had them with home made corn tortillas, which are so easy to make. They are a little thicker than the store bought I can get here, but they go very well with these tacos.

    Thanks for the great recipe!

  • I love spicy but the fish was a little too much for me and my dinner companion. We did eat it but I would add less chipolte chile powder next time. The slaw was amazing as was the aoli. I will use the slaw recipe for other meals. All in all, delicious.

    • Hi BJ, thanks so much for the comment! We love hearing back about your thoughts on the recipe. So sorry that the chipotle was a little too spicy for you. You are correct the a little goes a long way. But we are so happy that you enjoyed the slaw and aioli. You could certainly omit the chipotle powder altogether for a less spicy version and we bet you’ll really love it!! Anyway, thanks again for your feedback. Means the world to us! And stay in touch! All the best, Kris & Wesley

    • Absolutely! The blacken nicely in a really hot skillet. Only cook for a few minutes per side. Might create some smoke in your kitchen, so you might need to open a window! Let us know if you make them and what you think! They’re one of our favorite things to eat!! Best, Kris & Wesley

  • The tacos looks amazing and I will make them this evening and report back, but I really wanted to comment on how much I love each of your personalities in this video. Perfect mix of sophistication and looniness . You complement eachother well and made this fun to watch. Don’t ever change!

    • Thank you so much, Vanessa!! That really means so very much to us and we truly appreciate you taking the time to let us know!! And we hope you enjoy these tacos as much as we do!! They are sooo good! Let us know how it turns out!! All the best, Kris & Wesley

  • Really tasty recipe! My husband said they’re the best fish tacos he’s ever had! …and he’s tried his fair share of them! I made a generous amount of the seasoning with less sugar and more chilli.

    • Oh that is so awesome to hear, Lisa!! So glad you (and your hubby) liked our mahi-mahi tacos!! We really love ’em, too!!! Thanks so much for letting us know, and please stay in touch!! All the best, Kris & Wesley

  • I made this last night and the tacos were delicious. Will definitely make them again. These would be great for a “so it yourself” dinner!! My other comment is just that it took me quite awhile to get things ready because the ingredients are not on the same page as the instructions for each component. I could have printed it but the reason I go online is so I don’t have to print. If the ingredient list for each component was followed by the instructions for that component it would take less time. Again the recipe is fantastic. Maybe just reformat the recipe so you don’t have to scroll down and up to make each component. Thanks

  • I just made these for dinner last night. They turned out excellent. My adaptation was to cut the fish in chunks after the marinade( which I did in a baggie) and toss in a little flour before cooking in a little oil in my cast iron pan. The slaw added a nice crunch and the chipotle mayo was a big hit. It may look like a lot of ingredients but it was simple to make. 2 thumbs up!

    • Awesome, Carolyn! And that sounds like a good approach with the way you prepared the fish. So glad you liked it! It’s definitely one of our favorite dishes! Thanks so much for letting us know, and please stay in touch! Best, Kris & Wesley

      • Really great recipe. Although even with halving a jalapeño amount (seeds and ribs removed) i found the slaw too spicy for my husband and i. Next time i would omit the jalapeño. I will make again tho. Very good. Thx!

      • Hi Ellen! We are so happy you like our mahi-mahi tacos recipe! We hear you about the jalapeño. Sorry about that!! You’re probably right, next time, just omit. You’ll still get incredible taste. Thank you so very much for letting us know that you enjoyed the tacos. That means so very much to us. All the best, Kris & Wesley

  • I have been looking for a good fish taco recipe– in particular a good crema/mayo. I’m going to try these tonight for my family, using the last of our garden jalapeños, some of which have turned red. Thanks for sharing.

    • Thanks, Coley. They really do pack a lot of flavor. Wesley doesn’t like fish tacos that are too ‘fishy’ tasting. I think the combination of the Mahi Mahi with the blackening seasonings really make these tacos just perfect tasting. Please let us know how they turn out for you! Kris & Wesley

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