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 ARE EASY TO MAKE AT HOME
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!
OTHER CLASSIC TACO RECIPES TO TRY
- Baja Fish Tacos
- Authentic TexMex Beef Tacos
- Carnitas (Mexican Pulled Pork) Tacos
- Korean Beef Tacos with Kimchi
MAHI MAHI TACOS ARE LAYERED WITH FLAVOR
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 leftover as a side dish. Yum!
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.
BLACKENED MAHI MAHI CAN BE GRILLED OR SEARED IN A SKILLET
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.
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 heat them all up.
THEY COME TOGETHER QUICKLY
And it just keeps getting better, these tacos only take about 30 minutes from start to finish! We love to serve them 3 per serving on our taco holder stand!
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!
Amazing Mahi Mahi Tacos
- Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.
FOR THE AVOCADO-LIME SLAW
- 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
FOR THE CHIPOTLE AIOLI
- 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
FOR THE MAHI MAHI
- 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
MAKE THE AVOCADO-LIME SLAW
- 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.
MAKE THE CHIPOTLE AIOLI
- Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.
PREPARE THE MAHI MAHI
- 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.
Wow! We grilled these today and they were amazing! Cannot wait to make again!
Hi Sara! We are so so happy you made the mahi mahi tacos and loved them! Woo hoo! Thank you so so much for sharing and for the wonderful review. That means the world to us! All the best, Kris & Wesley
I made the Mahi Mahi Tacos without the lime (husband can’t have citrus) and they were still outstanding! We tried both corn and flour tortillas and couldn’t pick a favorite. This will be a go-to recipe for us now. Thanks guys!
Hi Deidre! We are so so thrilled you and your hubby loved the mahi mahi tacos! Thank you so much for sharing! Please stay in touch! Best, Kris & Wesley
These tacos were delicious. I had Mahi Mahi and had not made tacos from this kind of fish before. I think this is my new favorite fish for tacos! The only adjustment I made was to the aioli and the slaw – I used vegan Mayo. No one knew! I will be making this again.
Great recipe! I only made the fish marinade because I didn’t want to use mayonnaise. The fish tasted very delicious
Hi Anita! Awesome! Totally understand about omitting the mayo! So glad you enjoyed the tacos and thank you so so much for letting us know!! Best, Kris & Wesley
This is just awesome! We both love it. When it is just the two of us, I don’t make the avocado lime slaw. I serve avocado in slices to go directly into the tacos and make the slaw just sort of like regular slaw using your aioli sauce of lime juice, mayo, garlic, and a little sugar to pop the chipotle for the dressing. Purple cabbage has more nutrients and I can buy it already for slaw-I add color that way. In summer, we have this often and with leftovers for lunch the next day. This is at least the third time I’ve printed it.
This is a great recipe! Love the avocado-lime slaw. I made it with fresh jalapeño and it had perfect flavor without too much kick.
Hi Mary Jane! We are thrilled you loved the mahi mahi tacos with the slaw with fresh jalapeños! Yum!! Thank you so much for sharing and for the GREAT review. That honestly means so much to us! All the best, Kris & Wesley
These are the best fish tacos I’ve ever had.
Yum! My hubby said these were a keeper! Thank you for sharing!
Hi Kris! Woo hoo! We are so so happy that you and hubby loved the tacos! Thank YOU for sharing with us! Means the world to us! Please stay in touch!
Fish marinade and avocado slaw were a hit. We skipped the chipotle aioli and made a fresh salsa with tomatoes, onion, garlic, lime juice and the rest of the jalapeño from the slaw. Thanks for sharing this recipe!
Hi there! Woo hoo! We are so so happy you had such great success with the mahi mahi tacos recipe! Sounds like you made them perfectly! Thank you so very much for sharing and for the GREAT recipe! That means the world to us! Please stay in touch! All the best, Kris & Wesley
INCREDIBLY Delicious!!! I made a few small adjustments to the Marinade (2 tsp cumin, 1.5 tsp chili powder). Cooking this up took me back to my Mother’s kitchen. We have family recipes from central Mexico that have been handed down for generations. The flavors and aroma are very authentic. Muy Sabrosa!
Hi Ann! That is absolutely amazing! We are THRILLED you loved the mahi mahi tacos and that they lived up to your awesome tradition and standards! You just made our day! Thank you so so much for sharing and for the wonderful review! That means the world to us! Please stay in touch! All the best, Kris & Wesley
1st time on your site and no need to ever try another fish taco recipe! This dish was amazing and my husband said the fish was as good as you get anywhere. Layers of flavor and the slaw was perfect with the avocado dressing. Can’t wait for my 3 sons to come home over xmas and make this for them. Thank you!
Deb! You have no idea how much you just made our day! We are thrilled you and your hubby loved the mahi mahi tacos! And we hope your boys love them, too! THANK YOU SO MUCH for sharing and for the FANTASTIC review! That means the world to us! Please stay in touch, and Merry Christmas! Kris & Wesley
My family gave these a 10 out of 10 tonight! First time I made them and I know they’ll be on our rotation going forward. Absolutely the perfect balance of flavors!
Hi Bette!! Woo hoo!! We are so so excited that you had such great success with the mahi mahi tacos and that your family loved them so much! Way to go!! Thank you SO MUCH for sharing!! Please stay in touch! Best, Kris & Wesley
We love this recipe! We have grilled the fish but prefer it seared in an iron skillet.
Hi there! We are so so happy you are enjoying the mahi mahi tacos! Searing the fish is GREAT!! Thank you so much for sharing and for the great review. That means the world to us! All the best, Kris & Wesley
This looks amazing and I’m going to make it ASAP. I’m now following you on social media. I’m so happy I found your page. What would you suggest if I don’t have a food processor? Thanks so much!!
These are awesome. We call them RQ. Restaurant quality. Very easy to prepare and very delicious. I enjoy your recipes and watching you cook. Keep up the great work.
Hey Craig! LOVE IT! “RQ” is so awesome and we are thrilled you ranked these tacos with an RQ! Thank you so much for sharing and for the GREAT review. That means the world to us! Stay in touch! So much more fun and food on the way!! Best, Kris & Wesley