Grilled Mahi Mahi Tacos with Pickled Cabbage Slaw

Fish tacos on a white counter with purple cabbage and guacamole on top.

Grilled Mahi Mahi Tacos with Pickled Cabbage Slaw

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!

Course Main Course

Cuisine American, Mexican

Keyword grilled fish tacos, how to make fish tacos, mahi mahi tacos

Freezer Friendly No

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 388kcal

Author Bethany Kramer

Ingredients

Fish Marinade

flour tortillas
32 oz mahi mahi filets (frozen or fresh)
1-2 tbsp oil
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
pinch of cayenne
salt & black pepper
1 lime, juiced
1 1/2 teaspoons coconut sugar

Pickled Cabbage

2 cups purple cabbage, sliced
2 cups white distilled vinegar
1/4 cup coconut sugar (or brown sugar)

Guacamole

2-3 avocados, pitted
1/2 teaspoon garlic powder
1-2 limes, juiced
salt to taste

Toppings

White fish sauce (see notes for homemade recipe)

Instructions

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!

Notes

If you can't find white fish sauce at your local grocery store, here is a homemade recipe we like to make:

1/3 cup mayo
1/2 cup sour cream
1/2 teaspoon garlic powder
1 lime
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.

Nutrition