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

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 53 votes
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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
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121 Comments

  • While I was shoveling these in my mouth I forwarded this recipe to multiple friends. And when I taste tested the slaw dressing I did a little dance. Amazing.

    • Amanda! Woo hoo!!! We are so excited to hear you loved the mahi mahi tacos! We make the slaw all the time as just a stand alone side dish. Thank you SO MUCH for letting us know and for the fantastic review! We appreciate really so very much!! All the best, Kris & Wesley

  • Easy and absolutely amazing flavor!!! Thanks for sharing this recipe My whole family loved it. Made, what I thought would be extras, however there was nothing left over.

    • HI Cynthia!! That’s the best news we’ve heard all day!! We are thrilled you love and the family loved the tacos so much! That fills our hearts with joy! And thank you so much for letting us know and for the wonderful review! We truly appreciate that!! All the best, Kris & Wesley

  • Wow, this recipe is fantastic! I followed the instructions directly and wouldn’t have changed a thing. The tender mahi mahi and the crunch of the slaw together was wonderful. Will definitely make again!!

  • We had this for dinner this evening – made zero changes and it was AMAZING!! Definitely a keeper, and we will be utilizing the slaw for other meals.
    Looking forward to exploring your other recipes-
    What are some of your favorite summertime recipes?

    • Hi Melissa!! Woo hoo!! That is so awesome to hear! We love those Mahi Mahi tacos so much, too!! So glad you had such success with it!! Thank you so much for letting us know! We LOVE our Homemade Gazpacho recipe. Our tuna salad, chicken salad, potato salad, and egg salad recipes are all really, really delicious. Roasted tomato basil soup is a true winner. Let us know if you make any of these, or other recipes, and what you think!! All the best, Kris & Wesley

  • These are by far the best white fish tacos we’ve had. Super simple with tons of flavor! They are now a staple in our dinner rotation. In addition, we have taken to trying various tortillas–including (my favorite) the Jicama wraps from Trader Joe’s. Great recipe!

    • Hi Lori!! Woo hoo!! We are so thrilled to hear y’all loved the mahi mahi tacos! And jicama wraps sound absolutely amazing!!! Thanks so much for letting us know and thank you for the GREAT review! We really do appreciate that very, very much!! Stay in touch!! All the best, Kris & Wesley

  • This was great. We followed everything to a T. We may sub greek yogurt for mayo next time for the slaw to experiment…

    • Hey Sarah!! So so so glad you enjoyed the mahi mahi tacos! We’ve subbed yogurt for the may plenty of times, and it’s really still great. Thanks for letting us know and thank you so much for the GREAT review! We appreciate that so much!!! All the best, Kris & Wesley

  • WOW! These are amazing! I usually take a recipe and make it my own but not with this recipe as they looked amazing and had great reviews. This is a keeper. I did double the blackening sauce and also made chicken for one of my kids and that was great too.

    • Yay!!! That is absolutely amazing to hear, Cheryl!! And kudos on pleasing the kids, too!!! Major win!! So glad you had success with the recipe and thank you SO MUCH for letting us know and the amazing review!! Means absolutely the world to us!! All the very best, Kris & Wesley

    • Hi Catherine! You can absolutely make the slaw and mayo ahead of time. The fish will be fine with the rub on it, but the texture of the fish might be compromised if you cook the fish a day ahead of time. Honestly, it would still be delicious, but we find the mahi mahi is best served right after cooking. But again, all the other components can definitely be made a day ahead, and are even better the next day! Let us know if you have any other questions and if you make them, let us know what you think!! All the best, Kris & Wesley

  • Very, very good! So fresh! The avocado lime Cole slaw was fantastic! We’ll be making that Again even by itself.

    • Hi CAB!!! So glad you enjoyed the mahi mahi tacos recipe! And we often make that avocado lime slaw as a side all the time. We did just a couple days ago!! Thanks so much for letting us know and for the wonderful review!! That means the world to us!!

  • Execellent recipe, followed it pretty much as given. Key to anything with this many spice elements is to have really fresh spices, it makes a big difference.

  • Absolutely amazing. No one had words, just sounds. The slaw is definitely my favorite part, I could eat a whole bowl of that alone. Will be saving this recipe for sure!

  • Made these tonight with hesitation on my fiancés side about fish and avocado. The first three letters out of her mouth were OMG and my son gave me a head nod of approval after eating six of them. They are absolutely delicious!!!!

    • That is the best thing we’ve heard all day, Mark!!! So so so glad to hear you had such success with the mahi tacos and you were a rock star in the kitchen! And thank you SO MUCH for letting us know and the GREAT review. We truly appreciate that so much. Take care and stay in touch! Best, Kris & Wesley

    • Hi Candice! Nothing makes us happier than to read a comment like this. We are so glad you had such success with the mahi tacos! We absolutely LOVE these, too. And thank you so much for letting us know and the GREAT review. We truly appreciate that so very much! Stay in touch!! All the best, Kris & Wesley

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