Mahi Mahi Tacos

Mahi Mahi Tacos are a quick and easy summer dinner with lots of fresh flavors.

Mahi Mahi fish filets are seasoned and grilled or baked to perfection tucked into tortillas and served with a scoop of pineapple salsa.

It’s quick to make; while the fish is cooking, chop the ingredients for the salsa.
The fish is grilled but can also be baked in the oven.
It’s packed with fresh flavor and an easy fruit salsa.
Serve them in corn or flour tortillas on their own with a side of cilantro rice.

Ingredients for Mahi Mahi Tacos

Mahi Mahi: Sometimes called dorado, Mahi Mahi is great on the grill or baked. I use skinless filets.

Seasoning: This homemade rub is so easy to make with chili powder, cumin, paprika, & garlic powder. For some extra heat add a bit of cayenne pepper. It can be replaced with a packet or homemade taco seasoning.

Toppings: Fish tacos are delicate so I prefer fresh toppings like fruit salsa. Try either mango salsa, pineapple salsa, or a fresh, crunchy coleslaw!

fish on a baking sheet with ingredients in the back to make Mahi Mahi Tacos

How to Make Mahi Mahi Tacos

Season: Add oil and seasoning to the mahi mahi (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: Grilling this fish 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 the desired temperature.

Toppings for Fish Tacos

I love serving mahi mahi tacos with simple and fresh toppings. Here are my faves:

open Mahi Mahi Tacos on a plate with tacos in the back

Tips for the Best Mahi Mahi Tacos

Cook just until opaque. Thicker fillets will need a little more time in the oven or on the grill, a thinner fillet may need less time.
Cook fish skin-side down first. This will help create a crispy fish, and will also help to avoid overcooking.
If using frozen fillets, thaw before grilling or baking.

Fresh and Flavorful Fish

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Tender & flaky Mahi Mahi is seasoned, grilled, then stuffed into tortillas with delicious toppings!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Heat the grill to medium-high heat. If using the pineapple salsa in the notes, prepare as directed and refrigerate.
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.
Dab the mahi mahi filets with a paper towel and brush them with olive oil. Sprinkle with the seasoning mixture.
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.
While the fish is cooking, heat the 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 desired toppings.

To Bake: Preheat the oven to 425°F. Place the filets on a baking sheet and bake for 12-17 minutes or until the fish reaches 140°F.
Thinner filets will cook faster, while thicker filets will need more time.
When grilling, cook fish skin-side down first.
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.
Nutritional values do not include toppings.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Fish, Lunch, Seafood

Cuisine American

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