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

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

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!

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.

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.

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.

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!

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 101 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

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 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

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.

Video

Notes

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. 

Nutrition

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
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

226 Comments

  • 5 stars
    These mahi mahi tacos are insanely delicious!!!! I used regular chili powder and and less jalapeños because I don’t like a lot of heat and still really good.

    • Hi Carolyn! This all sounds perfect! We are so happy you were able to make a few adjustments to truly fit your tastes. And thank you so so much for letting us know and for the GREAT review. We truly appreciate that so very much! xoxox Kris & Wesley

  • 5 stars
    The tacos and the slaw were both equally out of this world delicious with very easy instructions to follow which makes it so much easier! The awesome video made it even that much better. Thanks guys!

    • Hi Will! That makes us so so happy to hear! We are thrilled you loved the fish tacos and slaw. Thank you so much for letting us know and for the wonderful review. That means the world to us! Stay in touch! Kris & Wesley

  • 5 stars
    So unbelievably delicious!!!! Everything came together perfectly for a dinner party we were hosting, and we loved it so much that we made more and brought it in for a work lunch. (We also made a mango tomato salsa as a side and added sprinkled cotija cheese on top.) EVERYONE was raving and dying for the recipe – the tacos were demolished in minutes! This is going to be a staple in our kitchen from now on. Thank you!

    • Catherine! This is the best news we’ve heard all week! And this makes us soooooo happy! We are thrilled you had such great success with the tacos and that everyone loved them so much! Sounds like you guys prepared them PERFECTLY!!! Thank you so much for sharing and for the amazing review!! We honestly appreciate that so very much!! Please stay in touch! Best, Kris & Wesley

  • 5 stars
    Delicious! All measurements for the recipes worked perfectly. My partner and I enjoyed these with a side of plain black beans. Your recipes rock! About to try making your braciole for our weekly Thursday evening dinner with friends. 3 Loon recipes in one week!

  • 5 stars
    This is THE best taco I have ever made. My husband and I now have it once a week.
    Don’t skip on any of the ingredients because the way they all combine and play off each other is out of this world!
    Thank you for sharing!

    • Katie!! This makes us so so so happy!! We LOVE that you LOVE the mahi mahi tacos!! We completely agree…it’s how all the components work together that make them really sing! Thank you so much for sharing and for the wonderful review. That means so much to us!!! Stay in touch! All the best, Kris & Wesley

  • 5 stars
    I found your recipe shortly after it was updated and from the first taste, these tacos became an absolute staple in our home. I think I literally made it weekly during the first several months of the pandemic and it never failed to be delicious! The flavors are so perfectly layered (the slaw in particular!) it elevated our simple dinner into gourmet-level food. I figured after YEARS of making it and many of your other recipes, it was high time I said THANK YOU! Thank you for sharing your flavors and for the adorable/hilarious videos (I particularly loved Wesley’s early spoon work with the slaw). You two bring such light into the world and we out here do appreciate you!

    • Jo, we can’t even begin to tell you how much this means to us. It is people like you that make us love doing what we do. THANK YOU SO VERY MUCH! We are thrilled you are enjoying the mahi mahi tacos! Thanks for the amazing words and the GREAT review. We just can’t say thank you enough!!!! xoxo Kris & Wesley

  • 5 stars
    What a great recipe! I was a little taken aback that the flavors in the slaw were so layered, new and bright, and the avocado really shines. The kick and smoothness in the aioli was a perfect compliment to the tanginess of the slaw as well. The hubs grilled the fish and it was seasoned and cooked to absolute perfection. I made (and for once did not f* up) a great taco rice to go alongside, and it was one of the most delicious, satisfying meals we’ve had in a fat minute. This is a definite keeper!

    Editorial note: The ingredients for the chipotle aioli read “2 cloves cloves” which we can surmise to be garlic per the instructions, but thought I would throw that out there.

    • We absolutely LOVE everything about this, Juli!!! Sounds like you and hubby knocked it out of the park!!!! And thank you so much for letting us know and for the GREAT review!! And thanks for the heads up about the ‘2 cloves cloves’…we’re hesitant to make any changes because Google is currently ranking this recipe #1 in search results…and sometimes even the slightest change will cause the algorithm to knock it out of whack. Crazy, but it’s the Google world we live in!!! LOL!! Stay in touch!! Kris & Wesley

  • 5 stars
    I made these last night for my extremely picky partner and they have now been requested again tonight. 🙂 The slaw, sauce, and seasoning of the fish go together so well I was blown away. We are compiling a book of “partner” approved recipes for when we move in together later this year and this is going on page 1. Thank you so much for this!

    • Kayla! WOO HOO!! We can’t even begin to express how happy this makes us!! We are thrilled you and you’re ultra picky partner loved it! Believe us…we’ve go super picky eaters in our family, so we understand the joy!! Thank you so much for letting us know and for the great review. That means the world to us!!! Stay in touch! xoxoxo Kris & Wesley

  • 5 stars
    I made this for an elderly client of mine yesterday & he told me last night that they turned out incredible! The slaw & aoili were phenomenal. We will definitely be making these again. I followed the recipe exact & they turned out amazing!

    • Hi Jasmine!! Woo hoo!! That truly makes us so very happy. We are thrilled you had such success with our mahi mahi tacos. And we are even more thrilled that your client enjoyed them so much. Thank you SO MUCH for letting us know and for the great review. That honestly means so very much to us!! Please stay in touch!! All the best, Kris & Wesley

  • 4 stars
    Great flavor profiles and I will def make again but…. next time I will cut the mayonaise in HALF and maybe substitute hummus or greek yogurt. Both the slaw and ailoi were much too mayonnaisey for my taste. (Still ate it all up! 🙂

    • Hi Alan! Fantastic! We LOVE making these in our air fryer, too! We are so happy you tried it and had such great success and thank you SO MUCH for letting us know!! Happy New Year!! Kris & Wesley

      • How would you recommend to cook the fish in the air fryer? I would like to try it that way. Thanks!

      • Hi Kylie, we’d cook them (not frozen) for about 13 to 15 minutes on 400 in your air fryer. Hope this helps! Let us know if you make them and what you think! Best, Kris & Wesley

  • 5 stars
    My 10 year old LOVES these! I made them 2 days ago and we’re having them again tonight because he’s been begging for the past 48 hours! So good! And pretty easy also, win win!

    • Hi Natalie!! So sorry for the delayed response!! That is absolutely AMAZING!!! We LOVE that you and your 10 year old love the mahi mahi tacos! He’s got a great palette at such a young age! That’s just wonderful. Thank you so much for letting us know and we hope you will stay in touch!! All the best, Kris & Wesley

  • 5 stars
    My husband went through a very aggressive treatment for throat cancer in Spring 2018 and ended up with very limited taste sensations even after 3 years. Cooking for him is a challenge because he can’t taste most things I make. His main taste sensation is spicy. I made these tonight and he was over the moon about them. We absolutely loved them AND he could taste them so these are going to be a staple in our house from now on. THANK YOU! I will be making more recipes from your website from now on.

    • Hi Leslie!! So so very sorry for the delayed response!! We are beyond thrilled that you and your husband enjoyed the mahi mahi tacos. Thank you so much for letting us know and for the great review. We send lots of love, light, and prayers for full recovery for your husband. Please give him our best!!! xoxo Kris & Wesley

  • 5 stars
    These are BEYOND AMAZING!!! Followed the recipe to the letter (a pet peeve of mine is a review where there are multiple changes/substitutions and it’s then given a less than stellar review) Fish tacos are a favorite of my husband’s and he has had them in many regions and countries… he is still RAVING about these.
    Thank you!!!

    • Lisa!! So so sorry for the late response here!! But WOO HOOOOO!!!! That makes us smile from ear to ear! We are thrilled you and your fish-taco-loving husband enjoyed these so much!! Thank you so so so much for letting us know and for leaving such a fabulous review. We honestly appreciate that so very much!!! xoxo Kris & Wesley

  • 5 stars
    First off love the commentary ! The dish came out absolutely delicious. Very easy to follow my family enjoyed every bite!

    • Hi Robin! Please forgive the lateness of this response! We are so so thrilled you and your family enjoyed the mahi mahi tacos!! That makes us so happy! And thank you very very much for letting us know and for the wonderful review!!! Stay in touch!! Best, Kris & Wesley

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