Craving a burst of coastal flavor? Our Baja grilled fish tacos bring together smoky, grilled mahi mahi, a zesty garlic-lime slaw, and a creamy chipotle sauce for an irresistible taste. Try these fish tacos mahi mahi for a fresh twist on a classic favorite!
Taco fan? Make sure to check out our other Birria Taco Recipe here.
Fish tacos are a summertime favorite in the Baja region, often enjoyed at beachside gatherings or casual family dinners. Their light, vibrant flavors make them perfect for warm weather—and they add a festive touch to any meal.
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Fish Tacos Mahi Mahi Ingredients
We’ve chosen these ingredients to perfectly balance the smoky, zesty, and creamy elements of our Baja tacos. The mahi mahi provides a firm, flaky texture that pairs beautifully with the crisp slaw and the bold chipotle sauce. Below is the list of key ingredients—see the recipe card for exact quantities.
- Mahi Mahi Filets
- Coleslaw Mix
- Garlic
- Lime
- Salt & Pepper
- Chipotles in Adobo
- Sour Cream or Crema Mexicana
- Corn Tortillas (La Tortilla Home Style)
- Avocado
See recipe card for quantities.
Fish Tacos Mahi Mahi Instructions
Follow these step-by-step instructions to create these incredible Baja fish tacos:
- Step 1: Marinate the Fish – In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Brush this mixture generously over the mahi mahi filets and let them sit for 15–20 minutes.
- Step 2: Prepare the Garlic-Lime Slaw – In a large bowl, toss the coleslaw mix with minced garlic, lime juice, salt, and pepper until evenly coated. Set aside to let the flavors meld.
- Step 3: Make the Chipotle Sauce – In a blender, combine chipotles in adobo, sour cream or crema Mexicana, a teaspoon of adobo sauce, lime juice, and a pinch of salt. Blend until smooth.
- Step 4: Grill the Fish – Preheat your grill to medium-high. Grill the marinated mahi mahi for 4–5 minutes per side until the fish flakes easily. Remove from the grill and break into bite-sized chunks.
- Step 5: Warm the Tortillas – Place your corn tortillas on the grill or gas stovetop for about 30 seconds per side until they’re soft and slightly charred.
- Step 6: Assemble the Tacos – On each tortilla, layer the grilled mahi mahi, top with the garlic-lime slaw, drizzle over the chipotle sauce, and finish with slices of avocado. Garnish with fresh cilantro and serve with lime wedges.
Hint: For extra flavor, allow the garlic-lime slaw to rest for a few minutes before serving so the flavors can meld. And if you like an extra kick, add an additional chipotle to the sauce.
Top Tip
Don’t overcook the mahi mahi—a quick sear and a brief resting period will keep it moist and flavorful. Preparing your slaw a few minutes in advance really lets the zesty garlic and lime shine.
Substitutions
If you need to adapt this recipe for different dietary needs, here are a few ideas:
- Fish: Substitute mahi mahi with halibut or snapper if desired.
- Dairy: Use coconut cream or dairy free sour cream/plain yogurt instead of sour cream or crema Mexicana for a dairy-free option.
- Tortillas: If corn tortillas aren’t available, flour tortillas can work (though the flavor profile will change).
Fish Tacos Mahi Mahi Variations
Here are some fun twists to customize your Baja fish tacos:
- Spicy: Add extra chipotle or a dash of cayenne pepper to the marinade or sauce.
- Tropical: Top your tacos with a fresh mango salsa for a burst of sweetness.
- Smoked: Incorporate smoked salt or a touch of liquid smoke into the fish marinade for an extra smoky flavor.
- Beer Battered: although I prefer grilled fish in my tacos on the regular, I also have a place in my heart for beer battered fish tacos. If you do to, check out this classic fish taco recipe from AllRecipes.
Equipment
Using the right equipment can make all the difference. I recommend a quality grill for even heat and a fish spatula for gentle flipping. A cast iron skillet also works great for warming tortillas if you don’t have a grill.
Fish Tacos Mahi Mahi Storage
Store the components separately to maintain texture and flavor. Keep the grilled mahi mahi in an airtight container in the fridge for up to 2 days (best enjoyed fresh), while the slaw should be made just before serving. Tortillas can be kept warm in a cloth towel.
The cooked fish can be frozen for up to 2 months if necessary, but the slaw and tortillas are best enjoyed fresh.
Top Tip
For the best results, let your fish rest a few minutes after grilling to lock in the juices, and prepare your slaw ahead of time so the garlic and lime fully infuse the mix.
FAQ
Yes, mahi mahi is a popular and excellent choice for fish tacos. Its firm texture and mild flavor make it perfect for grilling and pairing with fresh toppings.
Many chefs prefer mahi mahi for its balanced flavor and texture, though other fish like snapper or halibut can also work wonderfully. Ultimately, it depends on your personal taste and what’s available locally.
Both mahi mahi and cod make great fish tacos. Mahi mahi has a firmer texture ideal for grilling, while cod offers a lighter, flakier bite. Your choice will depend on your preferred texture and flavor.
Related
Looking for other South American recipes like this? Try these:
Other Mexican Recipe Pairings
These are my favorite dishes to serve with this recipe:
Baja Grilled Fish Tacos with Mahi Mahi
Equipment
Ingredients
For the Fish:
- 4 mahi mahi filets about 1 lb total
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Garlic-Lime Slaw:
- 4 cups coleslaw mix shredded cabbage and carrots
- 1 garlic clove minced
- Juice of 1 lime
- Salt and pepper to taste
For the Chipotle Sauce:
- 2-3 chipotles in adobo
- ½ cup sour cream or crema Mexicana
- 1-2 teaspoons adobo sauce from the chipotle can
- Juice of ½ lime
- A pinch of salt
For Assembly:
- Corn tortillas La Tortilla Home Style recommended
- Sliced avocado
- Fresh cilantro optional
- Lime wedges
Instructions
- Marinate the Fish: In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Brush this mixture over the mahi mahi filets and let them rest for 15–20 minutes.
- Prepare the Slaw: Toss the coleslaw mix with minced garlic, lime juice, salt, and pepper. Set aside to allow the flavors to meld.
- Make the Chipotle Sauce: In a blender, combine chipotles in adobo, sour cream (or crema Mexicana), adobo sauce, lime juice, and a pinch of salt. Blend until smooth.
- Grill the Fish: Preheat your grill to medium-high. Grill the mahi mahi filets for 4–5 minutes per side until cooked through. Remove from the grill and break into bite-sized pieces.
- Warm the Tortillas: Place the corn tortillas on the grill for about 30 seconds per side until warm and slightly charred.
- Assemble the Tacos: On each tortilla, layer the grilled mahi mahi, top with garlic-lime slaw, drizzle with chipotle sauce, and add sliced avocado. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Let the slaw rest for a few minutes to allow the flavors to meld.
- Adjust the number of chipotles in the sauce to suit your spice preference.
- For a dairy-free option, substitute sour cream or crema with coconut cream.
- Serve immediately for the best texture and flavor.
Rachael says
I make these so often. Healthy, simple, and delicious