Mahi Mahi Tacos Seafood
These Mahi Mahi Tacos are quick and easy to make with a flavorful rub and a delicious fruit salsa.
Grilled or baked in the oven, this flaky white fish is perfect for wrapping in a tortilla and pairs with almost any topping!
A Fresh Taco Recipe
- This recipe is quick to make, while the fish is cooking chop the ingredients for the salsa.
- This meal is low calorie, low in fat, fresh and healthy.
- Mahi Mahi breaks into large soft flakes of white meat but has a slightly firm texture making it great for fish tacos.
- These can be served in corn or flour tortillas or even over a taco salad or cilantro rice.
Ingredients for Mahi Mahi Tacos
MAHI MAHI: Sometimes called Dorado, Mahi Mahi is a very popular fish to grill or cook in the oven. You can use other white fish in this recipe, you may Ask for to adjust the cooking time depending on the variety. Try cod, Tilapia, or Grouper.
SPICE RUB: We love this homemade rub with chili powder, cumin, paprika, & garlic powder. For some extra heat add a bit of cayenne pepper. Swap out the blackening spices below for homemade taco seasoning or even salmon seasoning.
TOPPINGS: Fish tacos are perfect topped with mango salsa or pineapple salsa, and taste great with a fresh, crunchy slaw!
How to Make Mahi Mahi Tacos
These fish tacos are so quick & easy to make:
- Season: Add oil and seasoning to the mahi mahi (per recipe below).
- Cook: Bake or grill just until opaque and flaky. Once cooked, squeeze lime juice overtop.
- Serve: Serve in warmed corn or flour tortillas with your favorite toppings.
To Grill Mahi Mahi: Making this fish on the grill makes gives those spices the added smoky flavor of the BBQ. Remember to cook the fish skin side down first (if the fish has skin). Then flip it over and cook on the other side.
To Bake Mahi Mahi: Place the fish on a baking sheet and cook for 12-14 minutes or until it reaches desired temperature.
We love a fresh fruit salsa with fish but of course add your own favorites! The fun part of making fish tacos is the toppings!
- Crunchy: Shredded lettuce or cabbage, diced onions, coleslaw
- Creamy: Sour cream, Cilantro Lime Dressing, fish taco sauce, guacamole
- Flavorful: Pico de Gallo, Black Bean and Corn Salsa, Homemade Salsa
- Spicy: Jalapenos, hot sauce, chili peppers, sriracha
Tips for the Best Mahi Mahi Tacos
Adjust the cooking time based on the thickness of the fish. Thicker fillets will Need a little more time in the oven or on the grill, a thinner fillet may need less time. Don’t overcook the fish!
Cook fish skin-side down first. This will help create a crispy fish, and will also help to avoid overcooking!
Use fresh or frozen fillets, just make sure frozen fillets are thawed before grilling or baking.
Fresh & Flavorful Fish
- Blackened Salmon Salad – a light & delicious lunch
- Easy Fish Tacos – with fish taco sauce
- Parmesan Crusted Tilapia – a quick weeknight meal
- Air Fryer Salmon – from fresh or frozen
- Grilled Mahi Mahi – with mango salsa
Did you love these Mahi Mahi Tacos? Be sure to leave a rating and a comment below!
Mahi Mahi Tacos
- 3 mahi mahi filets 6 ounces each, about 1″ thick
- 1 tablespoon olive oil
- 8 6″ corn tortillas or flour tortillas
- 1 lime wedged
- toppings to taste
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Heat grill to medium-high heat or preheat oven to 425°F. Combine the seasoning mix in a small bowl.
Dab mahi mahi filets with a paper towel and brush the filets with olive oil. Sprinkle with seasoning.
To Grill: Grill the fish filets for about 3-4 minutes skin side down (if fish has skin). Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140°F.
To Bake: Place filets on a baking sheet and bake 12-17 minutes or until the fish reaches 140°F.
While fish is cooking, heat tortillas according to package directions.
Remove fish from the grill or oven and squeeze lime over top. Break fish apart into chunks and serve in tortillas with toppings.
Cook fish skin-side down first. Use fresh or frozen fillets, ensure frozen fillets are thawed before grilling or baking
Pineapple Salsa (optional)
2 cups pineapple, diced
1 red bell pepper, diced
¼ cup red onion, minced
1 jalapeño, seeded & minced
½ lime juiced
3 tablespoons cilantro chopped
½ tablespoon olive oil
½ teaspoon cumin
Combine all ingredients in a bowl and add salt to taste. Gently stir and rest 30 minutes before serving.
In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.
Nutritional values do not include toppings.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Mahi Mahi Tacos Seafood