These mahi mahi fish tacos take about 30 minutes. Mahi mahi is a mild white fish that grills fast, and here it goes into corn tortillas with a garlic-lime slaw, a smoky chipotle sauce, and avocado.
Taco fan? Check out my Birria Taco Recipe here.
Build Your Own Baja Fish Taco Kit
The difference between a good fish taco and a Baja-level fish taco comes down to the pantry. Chipotle in adobo for the crema, real smoked paprika for the rub - these are the ingredients that make it authentic.
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🌶️ Chipotle Peppers in Adobo Sauce
Why this matters: Smoky, spicy chipotle in adobo is the secret to that creamy chipotle crema. One can makes enough sauce for dozens of tacos - freeze the rest in ice cube trays. -
🔥 Smoked Spanish Paprika (Pimentón)
Why this brand: Real pimentón de la Vera - oak-smoked and stone-ground in Spain. The smoky depth it adds to the fish rub is what separates homemade from restaurant quality. -
🌮 Tajín Clásico Chile Lime Seasoning (5 oz)
The Baja secret weapon: This Mexican chili-lime seasoning is what street vendors in Ensenada sprinkle on everything. A squeeze of lime and a hit of Tajín transforms any fish taco. -
🫓 La Banderita Yellow Corn Tortillas (30ct)
The foundation: Good corn tortillas make or break a fish taco. Look for ones made with stone-ground masa - they’ll have that toasty corn flavor that flour tortillas just can’t match. - 🫓 Victoria Cast Iron Tortilla Press
For the tortillas: fresh corn tortillas are the difference between good tacos and the ones you remember. Cast iron gives the even pressure a wooden press cannot.
Fish tacos are a summertime favorite in the Baja region, at beachside gatherings and casual family dinners. They’re light, which is what you want in hot weather.
Jump to:
- What Ingredients Do You Need for Mahi Mahi Fish Tacos?
- How Do You Make Mahi Mahi Fish Tacos?
- Tips
- Substitutions
- Variations
- What Equipment Do You Need for Mahi Mahi Fish Tacos?
- How Do You Store Mahi Mahi Fish Tacos?
- Frequently Asked Questions About Mahi Mahi Fish Tacos
- Related recipes
- What to serve with fish tacos
- Baja Grilled Fish Tacos with Mahi Mahi
What Ingredients Do You Need for Mahi Mahi Fish Tacos?
- 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.
How Do You Make Mahi Mahi 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: If you like an extra kick, add one more chipotle to the sauce.
Tips
Don’t overcook the mahi mahi. A quick sear and a short rest keep it moist. Make the slaw a few minutes ahead so the garlic and lime have time to soak in.
Substitutions
- 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 work (though they’ll taste different).
Variations
- 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 something sweet.
- Smoked: Incorporate smoked salt or a touch of liquid smoke into the fish marinade for an extra smoky flavor.
- Beer Battered: I usually go with grilled fish in my tacos, but I also have a place in my heart for beer battered fish tacos. If you do too, check out this classic fish taco recipe from AllRecipes.
What Equipment Do You Need for Mahi Mahi Fish Tacos?
I recommend a good grill for even heat and a fish spatula for flipping. If you don’t have a grill, a cast iron skillet works for warming tortillas.
How Do You Store Mahi Mahi Fish Tacos?
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.
Frequently Asked Questions About Mahi Mahi Fish Tacos
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 recipes
Looking for more recipes like this? Try these:
What to serve with fish tacos
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.
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