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


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 47 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


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


  • Simply the best! We left out the cumin (not a fan) but followed the rest exactly. – so yummy! Quick, easy and delish. Thank you this is a new family favorite.

    • Hi Karen! Woo hoo!! So glad you enjoyed the tacos and thank you SO MUCH for letting us know and for the wonderful review! We appreciate that very, very much!! All the best, Kris & Wesley

  • My husband said these were the best fish tacos ever! I was out of smoked paprika, so I used hot paprika. It did add a lot of heat, oops! But my husband told me to not change a thing next time we make them. I also marinated some shrimp and they were fantastic. Thanks, so much, for your recipes and I really love your videos!

    • Hi Kim! Please forgive our late response! That is so so so awesome and we are thrilled that you and your hubby love the mahi mahi tacos! A little extra heat sometimes works out to be just the right amount of heat! Again, so glad you had such success with the recipe (and yum! shrimp, too!). And thank you so much for letting us know and for the great review!

  • My husband is the chef in the family, but after I made these tacos, even he was asking for more! Super easy and delicious!

  • I am a fried fish taco guy but was looking to change it up a little bit and hopefully in a healthier way. I came across this recipe and I loved it!! This will be my new go to fish taco recipe! For a second I thought about skipping the avocado line slaw, don’t do it! It really is worth the short time to make! I did cook this inside as I don’t yet have the pan for the grill, my advice to anyone who is going to do the same, get some fans ready. It starts smoking up pretty quick and I did set off a few smoke detectors. Totally worth it though! Thanks for the great recipe!!

  • Must say we absolutely loved these! Served them with a watermelon basil salad. Thanks for sharing the recipe.

    • Hi Cindy! Woo hoo!! We are so happy you loved the mahi mahi tacos! And wow! Alongside a watermelon basil salad sounds heavenly!! Thanks so much for letting us know and for the awesome review! That means the world to us!! All the very best, Kris & Wesley

  • Oh my word! These were ¡ Muy Sabroso! I had cilantro and jalapeños from the garden. We warmed the tortillas on the grill for the first time-totally makes a difference. Marinade was perfect, aioli was superb, slaw was out of this world. Could only find frozen Mahi Mahi but it was still fantastic-and I’m usually not big on fish or aioli. Great job- our family loved this meal:)

    • Hi Laura!! So sorry for the delayed response. Woo hoo!! We are so so thrilled you loved everything about the mahi-mahi tacos. Fresh mahi can definitely be hard to get a hold of, and we’ve used frozen before and had similar results. Again, we are so happy you enjoyed the recipe and thank you SO MUCH for letting us know and for the amazing review!!! All the very best, Kris & Wesley

  • Just discovered this recipe and we love it! Best homemade fish tacos we ever made. The slaw is amazing. Thank you!

    • Rachel!! You just made us smile from ear to ear!! We are thrilled you loved the mahi-mahi tacos and thank you SO MUCH for letting us know!! We really appreciate that!! Stay in touch!! Best, Kris & Wesley

  • Kris & Wesley
    Just tried these tonight and they were amazing!! I am IN LOVE with that slaw! By far the best fish taco recipe I’ve tried! My husband loved them!! Just found your you tube channel and subscribed! Excited to try more of you recipes! Thanks again!

    • Hi Theresa!! That is music to our ears!! We agree, that slaw is to die for!! We are thrilled that you and your hubby enjoyed the tacos. And thank you for subscribing to our YouTube Channel and for the great review here!! That means the world to us! Stay in touch and stay tuned…lots more on the way!! Best, Kris & Wesley

  • My family devoured this dish!! The aioli was out of this world and so simple. I love your videos and am for sure hooked! Next I am onto your General Tso’s chicken and Thai beef with red curry. Thank you for sharing your talent and your home!

    • Hi Patience! That is so amazing to hear! We are thrilled that you and the family loved our mahi-mahi tacos!! Let us know how General Tso’s and Thai Beef Red Curry turns out. And thank you so much for letting us know and for the FANTASTIC review! That means the world to us!! All the best, Kris & Wesley

  • These are the best homemade fish tacos I’ve ever had and one of the best fish tacos I’ve ever had. I’m one those people that rarely leaves comments but these were so good, I was compelled to leave one because you simply must try these. Since I don’t have a grill I used my air fryer to cook the fish, 400° 12-14 minutes. It won’t fry it, (I wasn’t trying to) but it cooks it to perfection and you get flaky and moist fish. I added pico de gallo instead of the jalapeno slice- tomato, cilantro, jalapeno, onion, and some salt. Definitely making these again and again.

    • Hi Shei!!! Wow oh Wow! You have no idea how happy you just made us! We are so thrilled you loved the tacos and your modifications sound fantastic!! Thank you so much for letting us know and for the awesome review!! We appreciate that really so very much!! All the best, Kris & Wesley

  • This was a great recipe! The seasoning on the fish was tasty, the slaw so fresh and delicious, and the aioli was simple yet perfect. This is a keeper.

    • Thank you so much, Gail! We are SO happy to hear you loved the mahi mahi tacos!! And thank you SO MUCH for letting us know and the great review! Means the world to us!! All the best, Kris & Wesley

    • Thanks, Ron!!! So glad you enjoyed the mahi mahi tacos, and thank you so much for letting us know and for the GREAT review!! We truly appreciate that!! Best, Kris & Wesley

  • We made this the other day and they were the BEST fish tacos we have ever had! We are super picky eaters and this was so amazing we are making it again tomorrow!!! Cannot recommend this recipe enough. All the STARS!

    • Hey Cameron!! Woo hoo!! That is music to our ears!! So so so glad you enjoyed the mahi-mahi tacos and thank you SO MUCH for letting us know and all those fabulous STARS!!! You rock!!! All the best, Kris & Wesley

    • Awesome, Vernon!! So glad you like the mahi mahi tacos! We think they’re the bomb, too!! And thanks for letting us know and for the fantastic review! That really does mean so much to us!! All the best, Kris & Wesley

  • Great marinade! Made it for a neighborhood block party pot luck with about 4x mix.

    Lots of compliments received, figured I should send them your way.


    • That is so fantastic to hear, Matt! We are so happy you had success with the recipe!

      And thank you so much for letting us know. We appreciate that so much!!

      Stay in touch and all the best,

      Kris & Wesley

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