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 ” target=”_blank” rel=”noopener noreferrer nofollow sponsored”>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
Video
Equipment
- Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.
Ingredients
FOR THE AVOCADO-LIME SLAW
- ½ cup mayonnaise
- 1 avocado
- ½ cup cilantro roughly chopped
- 2 garlic cloves
- 3 tablespoon lime juice
- 4 tablespoon jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 12 oz. slaw mix
FOR THE CHIPOTLE AIOLI
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 teaspoon lime juice
- ½ teaspoon 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 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 2 tablespoon lime juice
- 3 tablespoon olive oil
- ½ teaspoon 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
Instructions
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.
Mary Osteen says
So easy to make and so flavorful! This recipe will go on our menu rotation! Will be yummy for company too!
Kris Longwell says
Hey Mary! Woo hoo! We LOVE that you made the mahi mahi tacos and enjoyed them! We love them so much, too! We love serving them to guests…always such a hit! Thank you so so much for sharing and for the wonderful review. That means the world to us!!! xo Kris & Wesley
Lydia J Bennett says
My son in law made this with fresh mahi mahi that he caught, and I’ve been making it ever since in TN with frozen. It’s fabulous! My husband has requested it for his birthday, but one of the guests can’t eat tortillas. For ease, how would it be over brown rice for everyone, or should I just do hers separate?
Kris Longwell says
Hi Lydia!! Wow!! We LOVE that your son-in-law made our tacos with freshly caught mahi mahi!!! What a treat! But, as you know, frozen is still delicious, too! And we think it would be GREAT over brown rice! Talk about a delicious burrito bowl!!! Maybe make enough for everyone, but also have some warm tortillas handy for anyone who prefers that! You can’t go wrong either way!!! Keep us posted!!! xoxo
Theresa Preston says
Made the marinade for the mahi and wish I let it marinade longer! I sautéed three mahi filets in a cast iron pan. I got the blackened version I was looking for! Nice suggestion to use the cast iron pan. It’s winter here in Wisconsin but I’m dying to try these on the grill! I also made a cilantro crema, sour cream, mayo, salt, and cilantro blended that up. The crema brings these fish tacos altogether. Made these for Valentine’s Day for my boyfriend and he demanded seconds! I was happy and these were so delicious I’ll be putting these into my weekly rotation!
Kris Longwell says
Hi Theresa, Yay!! We are so so thrilled you made the mahi mahi tacos for Valentine’s Day and had such great success! Sounds like your version was spot on!!!! Thank you so much for sharing and for the great review! That means the world to us!! Please stay in touch!! All the best, Kris & WEsley
Jeff says
Seriously one of the best tacos my lips have been on. I made 2 minor changes, I used a little less jalapeño in the dressing so the kids could handle it. And I am flour tortilla lover with fish. Amazing recipe, and seriously thank you. Kids want this in the weekly rotation now. I would put these tacos up against any restaurant I have been to in CA and HI. Take the time and enjoy!
Kris Longwell says
Hey Jeff!! We can’t express enough how happy this makes us! Sounds like you made the mahi mahi tacos perfectly! We are thrilled you had such great success with them! And THANK YOU so much for sharing and for the awesome review! That truly means the world to us! Please stay in touch! All the best, Kris & Wesley
Kim Schwartz Slotnick says
This is one of my absolutely most favorite tried and true recipes! Absolutely delicious and is a crowd favorite. I have also substituted the mahi with shrimp and that is also excellent!
John Walker says
Awesome recipe. I used Blackened seasoning vs mixing the individual recommended spices but otherwise followed the recipe exactly. The slaw and the aioli were unbelievably good. Had my daughter’s families over for it this weekend and everyone loved it. Nobody touched the rice or salad I made to go with it!
Ruth says
So delicious!!
Kris Longwell says
Hi Ruth! Yay! We are so happy you made the mahi mahi tacos and enjoyed them! Thank you so very much for sharing and for the great review. That means the world to us! Please stay in touch!! Best, Kris & Wesley
mom of teens says
I live in the Midwest and came across fresh mahi mahi at my local grocery store. It is not something I typically find. I bought 2 fillets and searched for a recipe. Excellent! Thank you for sharing. Would not change a thing.
Kris Longwell says
Hi Nicole! You just made our day! We are so so happy you tried our mahi mahi tacos recipes and has such great success! Aren’t they yummy!!! Thanks so so very much for sharing and for the wonderful review! Please stay in touch and we hope you find other of our recipes to try and hopefully enjoy just as much! Have a GREAT day! xo Kris & Wesley
Bobbie says
We love this! We like to have fish twice a week. And we love chipotle anything! I’m lazy and love slaw on our fish tacos so I use the aioli as the dressing for the cabbage and slice avocados to add to the tacos directly. I’ve printed this at least 4 times. I’m ready to laminate it.
Kris Longwell says
Hi Bobbie! This makes us so so happy! We are thrilled you are loving our mahi mahi tacos and sounds like you prepare them perfectly! Thanks so much for sharing and for the amazing review! That means the world to us!! Stay in touch! xo Kris & Wesley
Nutmegg says
Used the mahi mahi portion of your recipe tonight (paired with cauli rice and a homemade avocado-tomatillo-hatch chile salsa) and WOW, great meal! The spices on the mahi mahi were perfection. I can’t wait to try the whole recipe. I’m a new fan and can’t wait to discover more!
Kris Longwell says
Hi there! You have no idea how happy this makes us! Sounds like you prepare an amazing meal!!! Thank you so so much for sharing and please stay in touch and stay tuned…so much more fun and food on the way!!!
Andra says
I made this recipe for a dinner party of 6 at my home. I followed the recipe exactly as provided. Only difference is I couldn’t get fresh mahi mahi so we used fresh halibut and swordfish. It was tremendous! Everyone raved about it. What made it even better is that using fresh, organic vegetables made it that much healthier. We have a friend who donated a kidney recently. He has to be very careful of his diet from now on. He was able to enjoy every bite as we all did. Thank you so much for sharing this recipe with the world! Along with great friends it made for the perfect summer evening!
Kris Longwell says
Hi Andra!! You have no idea how happy this makes us! Sounds like you prepared the tacos perfectly, and fresh halibut and swordfish are WONDERFUL substitutions! YUM!!! We are also thrilled you had such a successful dinner party and everyone was happy and no-doubt impressed! 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
Ahple Delfin says
My favorite all time recipe for fish and shrimp tacos. It’s simple and I use cast iron to prepare to cook the fish and/or shrimp. A true crowd pleaser and you can’t just have enough of it.
Kris Longwell says
Woo hoo! So glad you are enjoying the mahi mahi tacos recipe! Thank you so much for sharing and for the wonderful review. That means a lot to us!! Please stay in touch! Kris & Wesley