These delicious grilled Mahi Mahi tacos are a summer staple! Served with crunchy pickled cabbage slaw, creamy fish sauce, and a simple homemade guacamole. Our favorite fish taco recipe ever!
If you’re into a GOOD fish taco, you’re gonna love what’s on the menu today. These grilled Mahi Mahi tacos are inspired by fish tacos we recently had in Montauk NY. They were so insanely delicious that I had to try and make them for us at home!
I’ve made these tacos about 4-5 times and they are already a family favorite. They have tons flavor from the zesty marinade, a little bit of crunch from the cabbage, and then drizzled with a cool and creamy fish sauce that sets everything over the top! So so dreamy and delicious.
I know you’re going to love these tacos! Shall we get started?
How to Make Grilled Mahi Mahi Tacos
1. Prep Taco Toppings
When it comes to tacos, it’s all about the toppings! This specific recipe calls for 3 toppers: pickled cabbage, a simple guacamole, and creamy fish sauce (homemade or store-bought).
Here’s everything you’ll need: guacamole: lime, avocado, garlic powder, and salt. pickled cabbage: purple cabbage, coconut sugar, white vinegar.
PRO TIP: prep these toppings ahead of time or even the day before so they are ready to go!
2. Marinate and Grill the Fish
To season the fish you’ll only need a few pantry ingredients to make it super tasty. Here’s everything you need: Mahi Mahi filets, chili seasoning, cumin, oil, lime (juiced), coconut sugar, garlic powder, and salt & pepper. For a little spice we also like to add a pinch of cayenne pepper seasoning.
First, season each filet with salt and pepper. Then whisk your marinade ingredients together. Pour over fish and coat with marinade. Cover and chill in fridge for 30 minutes before grilling.
Then grill fish for 3-4 minutes on each side (check with fork to see if center is cooked through). Place in a dish and cover with foil for 3-5 minutes before serving!
3. Assemble and Enjoy!
Now that the fish is grilled, it’s time to assemble these beauties. For best results I recommend assembling each taco in this order:
- Warm flour or corn tortilla
- Small piece of Mahi Mahi filet
- Pickled cabbage
- Fish sauce
- Lime juice spritzed on top
Our Top Fish Taco Tips
- Prep your toppings ahead of time – before starting on the fish, I like to make sure all of my desired toppings and sauces are prepped and chilled in the fridge ready to serve. This helps me with unwanted stress & multitasking, and makes the cooking process a lot easier!
- Best fish for tacos – we love using Mahi Mahi (fresh or frozen), but also recommend flounder or fresh Atlantic cod.
- Thawing frozen Mahi Mahi – the best way to thaw frozen fish is soak in a bowl with cold water for 1-2 hours before cooking.
- Creamy fish sauce – use a store-bought white fish taco sauce (found in the fish department) or make your own. See notes for our recipe!
- Best side dishes – we serve this with authentic tortilla chips & salsa, rice and black beans, or cilantro lime rice.
We are big fans of these zesty fish tacos! They are not only full of impressive flavor but are super easy to make – no matter your level of experience in the kitchen.
I hope you make them and love every bite just as much as we do!
More Delicious Taco Recipes to Try
- The Best 30-Minute Vegetarian Tacos
- Loaded Veggie Tacos with Avocado Cilantro Sauce
- Easy Black Bean and Sweet Potato Tacos
Grilled Mahi Mahi Tacos with Pickled Cabbage Slaw
- 2 cups purple cabbage, sliced
- 2 cups white distilled vinegar
- 1/4 cup coconut sugar (or brown sugar)
- 2-3 avocados, pitted
- 1/2 teaspoon garlic powder
- 1-2 limes, juiced
- salt to taste
- White fish sauce (see notes for homemade recipe)
- Pickled cabbage: in a glass container add cabbage, vinegar, and sugar. Stir and cover – let marinate for 30+ minutes in refrigerator.
- Guacamole: in a small bowl smash avocados with lime juice, garlic powder, and salt to taste. Set aside or chill until ready to serve.
- Fish: Whisk together fish marinade ingredients. Season Mahi Mahi filets with salt & black pepper. Then add sauce to fish in a large bowl, toss and make sure filets are coated evenly. Cover and chill for 30 minutes.
- Preheat grill to medium-high heat. Brush grill with oil, then cook for 3-4 minutes on each side or until fish is cooked through. Remove and place on a plate or dish and cover with foil/lid, let sit for 3-5 minutes before serving.
- Assemble tacos on a tortilla with fish, pickled onions, guacamole, and fish sauce. Enjoy!
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon hot sauce
pinch of salt
chopped cilantro *optional Mix in a bowl and drizzle on tacos. Keep stored in fridge for 5-7 days.