Amazing Mahi Mahi Tacos

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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 leftover 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 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!  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!

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 131 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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    • 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!

  • 5 stars
    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

  • 5 stars
    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.

  • 5 stars
    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

  • 5 stars
    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

    • 5 stars
      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!

      Ann Segura

      • 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

  • 5 stars
    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

    • 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!!

  • 5 stars
    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

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