10 Irresistible Mahi Mahi Taco Recipes to Spice Up Taco Tuesday

Did you know that mahi mahi’s firm texture and mild flavor make it one of the best fish varieties for tacos?

Unlike more delicate white fish, it holds up perfectly to bold seasonings and high-heat cooking methods without falling apart.

You’ll find this sustainable seafood option transforms ordinary taco night into something extraordinary when paired with the right ingredients.

From blackened mahi with sweet mango salsa to coconut-crusted fillets with tropical slaw, these ten recipes will revolutionize your Tuesday dinner routine.

Blackened Mahi Mahi Tacos With Mango Salsa

Blackened Mahi Mahi tacos combine the smoky, spicy flavor of seasoned fish with the sweet brightness of fresh mango salsa.

This tropical-inspired dish brings restaurant-quality tacos to your home kitchen in under 30 minutes, perfect for weeknight dinners or casual entertaining.

Ingredients:

• 1 pound mahi mahi fillets
• 2 tablespoons blackening seasoning
• 1 tablespoon olive oil
• 8 small corn tortillas
• 2 ripe mangoes, diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 avocado, sliced
• 1 cup shredded cabbage
• Lime wedges for serving
• Salt to taste

Instructions:

Step 1: Make the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl.

Season with a pinch of salt and set aside.

Step 2: Pat the mahi mahi fillets dry with paper towels and coat evenly with blackening seasoning on both sides.

Step 3: Heat olive oil in a large skillet over medium-high heat.

Once hot, add the fish and cook for about 3-4 minutes per side, until blackened and cooked through.

Step 4: While the fish is cooking, warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 5: Remove the fish from heat and let rest for 2 minutes before flaking into large chunks with a fork.

Step 6: Assemble the tacos by placing shredded cabbage on each tortilla, then add the blackened fish, top with mango salsa, and garnish with avocado slices.

Step 7: Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 35g
• Fiber: 8g
• Fat: 12g
• Sodium: 450mg
• Sugar: 14g

Grilled Mahi Mahi Tacos With Lime Crema

These grilled Mahi Mahi tacos bring the freshness of the ocean to your dinner table with a perfect balance of smoky char and zesty lime. The tender fish fillets are seasoned with a blend of spices, grilled to perfection, and nestled in warm tortillas with a cool, tangy lime crema that adds a creamy contrast to each bite.

Ingredients:

• 1 pound Mahi Mahi fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges

For the lime crema:

• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon salt

Instructions:

Step 1: Preheat your grill to medium-high heat (about 400°F).

Step 2: In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper.

Step 3: Pat the Mahi Mahi fillets dry with paper towels, then brush with olive oil on both sides. Sprinkle the spice mixture evenly over all sides of the fish.

Step 4: Place the seasoned fish on the preheated grill and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

Step 5: While the fish is cooking, prepare the lime crema by combining sour cream, lime juice, lime zest, and salt in a small bowl. Mix well and refrigerate until ready to use.

Step 6: Warm the corn tortillas on the grill for about 30 seconds per side or wrap them in foil and warm in an oven at 300°F for 5 minutes.

Step 7: Once the fish is cooked, remove from the grill and gently break into bite-sized pieces.

Step 8: Assemble the tacos by placing some fish in each tortilla, then topping with shredded cabbage, diced tomatoes, avocado slices, and chopped cilantro.

Step 9: Drizzle the lime crema over each taco and serve with lime wedges on the side for an extra burst of citrus flavor.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 26g
• Fat: 14g
• Fiber: 5g
• Sodium: 380mg
• Serving size: 2 tacos

Coconut-Crusted Mahi Mahi Tacos With Pineapple Slaw

Transport your taste buds to a tropical paradise with these crispy coconut-crusted Mahi Mahi tacos topped with a revitalizing pineapple slaw. The sweet, nutty coating on the fish pairs perfectly with the tangy slaw, creating a delightful balance of flavors that makes for an impressive yet easy weeknight dinner.

Ingredients:

• 1 pound Mahi Mahi fillets
• 1 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups fresh pineapple, diced
• 2 cups shredded cabbage
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: Prepare the pineapple slaw by combining the shredded cabbage, diced pineapple, red bell pepper, and cilantro in a large bowl.

Step 2: In a small bowl, whisk together lime juice, honey, and 1 tablespoon olive oil. Pour over the slaw mixture and toss to coat. Season with salt and pepper to taste, then refrigerate while preparing the fish.

Step 3: Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut, garlic powder, and paprika.

Step 4: Pat the Mahi Mahi fillets dry with paper towels and cut into 2-inch pieces. Season with salt and pepper on both sides.

Step 5: Dredge each piece of fish first in the flour, then dip in beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

Step 6: Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the fish for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F).

Step 7: While the fish is cooking, warm the corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.

Step 8: To assemble the tacos, place a small portion of the pineapple slaw on each tortilla, top with a piece of coconut-crusted Mahi Mahi, and garnish with avocado slices.

Step 9: Serve immediately with lime wedges and additional pineapple slaw on the side.

Nutrition:

• Calories: 420 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 36g
• Fiber: 7g
• Sugar: 9g
• Sodium: 320mg
• Serving size: 2 tacos

Cajun Spiced Mahi Mahi Tacos With Avocado Cream

These Cajun spiced Mahi Mahi tacos bring the vibrant flavors of New Orleans to your table with a revitalizing twist. The tender fish fillets are coated in a robust blend of Cajun seasonings, then topped with a cool, creamy avocado sauce that perfectly balances the heat.

Served in warm tortillas with fresh toppings, this dish makes for an impressive yet easy weeknight dinner.

Ingredients:

• 1 pound Mahi Mahi fillets
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 8 small corn or flour tortillas
• 2 ripe avocados
• 1/4 cup Greek yogurt
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 cup shredded cabbage or coleslaw mix
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• Salt and pepper to taste

Instructions:

Step 1: Pat the Mahi Mahi fillets dry with paper towels. Rub the Cajun seasoning evenly on both sides of the fish.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned fish and cook for 3-4 minutes per side until opaque and flakes easily with a fork.

Step 3: While the fish cooks, prepare the avocado cream by combining the avocados, Greek yogurt, half of the lime juice, half of the cilantro, and a pinch of salt in a food processor. Blend until smooth and creamy.

Step 4: Warm the tortillas in a dry skillet or microwave for 20-30 seconds.

Step 5: Break the cooked fish into chunks with a fork.

Step 6: Assemble the tacos by spreading a spoonful of avocado cream on each tortilla, then topping with fish pieces, shredded cabbage, diced tomatoes, and red onion.

Step 7: Garnish with remaining cilantro, lime zest, and a squeeze of fresh lime juice. Add minced jalapeño for extra heat if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 25g
• Fat: 14g
• Fiber: 6g
• Sodium: 380mg
• Serving size: 2 tacos

Mediterranean Mahi Mahi Tacos With Cucumber Tzatziki

These Mediterranean-inspired mahi mahi tacos bring together the fresh flavors of Greece with the casual appeal of fish tacos. Tender mahi mahi fillets are seasoned with aromatic Mediterranean spices, then topped with a cooling cucumber tzatziki sauce and wrapped in warm tortillas for a delightful fusion meal that’s both healthy and satisfying.

Ingredients:

• 1 pound mahi mahi fillets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons Mediterranean seasoning (mixture of oregano, basil, thyme, and rosemary)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 1 cup diced tomatoes
• ½ cup diced red onion
• 1 cup shredded lettuce
• ¼ cup crumbled feta cheese
• Fresh dill and mint for garnish
• Lemon wedges for serving

For the tzatziki sauce:

• 1 cup Greek yogurt
• 1 medium cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

Step 1: Make the tzatziki sauce by combining Greek yogurt, grated cucumber (be sure to squeeze out excess moisture), minced garlic, lemon juice, olive oil, fresh dill, salt, and pepper in a bowl.

Mix well and refrigerate for at least 30 minutes to allow flavors to meld.

Step 2: In a small bowl, mix olive oil, lemon juice, Mediterranean seasoning, cumin, garlic powder, salt, and pepper to create a marinade for the fish.

Step 3: Place mahi mahi fillets in a shallow dish and pour the marinade over them, ensuring they’re well coated.

Let marinate for 15-20 minutes.

Step 4: Heat a grill pan or skillet over medium-high heat.

Cook the mahi mahi for 3-4 minutes per side until the fish flakes easily with a fork.

Step 5: While the fish is cooking, warm the tortillas in a dry skillet or in the oven wrapped in foil.

Step 6: Remove the fish from heat and gently break it into bite-sized pieces.

Step 7: Assemble the tacos by placing fish pieces on each tortilla, then topping with diced tomatoes, red onion, shredded lettuce, and crumbled feta cheese.

Step 8: Spoon a generous amount of tzatziki sauce over each taco and garnish with fresh dill and mint.

Step 9: Serve immediately with lemon wedges on the side for an extra citrus kick.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 12g
• Fiber: 3g
• Sodium: 480mg
• Calcium: 15% DV
• Iron: 10% DV

Honey-Lime Mahi Mahi Tacos With Corn Salsa

These vibrant honey-lime mahi mahi tacos bring together the delicate flavor of mahi mahi with a sweet and tangy honey-lime marinade. Topped with a fresh corn salsa, these tacos offer a perfect balance of textures and flavors that will transport your taste buds to a beachside taqueria.

Ready in just 30 minutes, they make an ideal weeknight dinner that’s both nutritious and delicious.

Ingredients:

• 1 pound mahi mahi fillets
• 3 tablespoons honey
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup fresh corn kernels
• 1 small red bell pepper, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: In a medium bowl, whisk together honey, 2 tablespoons lime juice, 1 tablespoon olive oil, garlic, cumin, and chili powder. Season with salt and pepper.

Step 2: Place mahi mahi in a shallow dish and pour marinade over fish. Turn to coat evenly. Let marinate for 15-20 minutes in the refrigerator.

Step 3: While fish is marinating, prepare the corn salsa. In a bowl, combine corn, diced bell pepper, red onion, jalapeño, and cilantro. Add remaining lime juice and 1 tablespoon olive oil. Season with salt and pepper, then toss to combine. Set aside.

Step 4: Heat a grill pan or non-stick skillet over medium-high heat. Remove fish from marinade and cook for about 3-4 minutes per side, until fish is opaque and flakes easily with a fork.

Step 5: Warm corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 6: Flake the cooked mahi mahi into chunks and divide among the warm tortillas. Top each taco with corn salsa and sliced avocado.

Step 7: Serve immediately with lime wedges on the side for squeezing over tacos.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 32g
• Fiber: 5g
• Fat: 12g
• Sodium: 210mg
• Sugar: 9g

Chili-Rubbed Mahi Mahi Tacos With Cilantro Slaw

These zesty Chili-Rubbed Mahi Mahi Tacos bring the perfect balance of spice and freshness to your table. The tender fish gets a flavorful rub of spices before being perfectly cooked, then nestled in warm tortillas and topped with a crisp, tangy cilantro slaw that cuts through the heat beautifully.

Ingredients:

• 1 pound mahi mahi fillets
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 corn tortillas
• 3 cups shredded cabbage
• ½ cup chopped fresh cilantro
• 1 jalapeño, seeded and finely diced
• 2 tablespoons lime juice
• 1 tablespoon honey
• ¼ cup Greek yogurt
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, and black pepper to create the spice rub.

Step 2: Pat the mahi mahi fillets dry with paper towels, then coat them evenly with the spice mixture on all sides.

Step 3: In a large skillet, heat olive oil over medium-high heat. Once hot, add the fish and cook for about 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

Step 4: While the fish cooks, prepare the cilantro slaw by combining cabbage, cilantro, jalapeño, lime juice, honey, and Greek yogurt in a large bowl. Toss until well coated.

Step 5: Remove fish from heat and let rest for 2 minutes, then use a fork to flake it into bite-sized pieces.

Step 6: Warm the corn tortillas in a dry skillet or microwave for 15-20 seconds.

Step 7: To assemble the tacos, place fish pieces in each tortilla, top with a generous amount of cilantro slaw, and add sliced avocado.

Step 8: Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition:

• Calories: 320 per serving
• Protein: 25g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 6g
• Sodium: 380mg
• Sugar: 5g

Lemon-Herb Mahi Mahi Tacos With Pickled Vegetables

These bright and zesty Lemon-Herb Mahi Mahi tacos combine perfectly grilled fish with tangy pickled vegetables for a revitalizing meal. The citrus marinade infuses the mahi mahi with vibrant flavors while the quick-pickled vegetables add a satisfying crunch and acidity that balances the dish.

Ingredients:

• 1 pound mahi mahi fillets
• 3 tablespoons olive oil
• 2 lemons (juice and zest)
• 3 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, julienned
• 1 jalapeño, thinly sliced (seeds removed)
• 1/2 cup red onion, thinly sliced
• 1/4 cup white vinegar
• 1 tablespoon sugar
• 1/4 cup fresh cilantro leaves, for garnish
• 1 avocado, sliced
• Lime wedges, for serving

Instructions:

Step 1: In a small bowl, combine vinegar, sugar, and 1/2 teaspoon salt. Add the cabbage, carrots, jalapeño, and red onion. Toss well and let sit for at least 30 minutes to pickle.

Step 2: In a separate bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped cilantro, oregano, cumin, paprika, salt, and pepper.

Step 3: Place the mahi mahi fillets in a shallow dish and pour the marinade over them. Turn to coat and let marinate for 15-20 minutes.

Step 4: Preheat grill or skillet to medium-high heat. Remove fish from marinade and cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

Step 5: While the fish is cooking, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.

Step 6: Break the cooked mahi mahi into chunks and divide among the warm tortillas.

Step 7: Drain the pickled vegetables and top each taco with a portion of the mixture.

Step 8: Garnish with avocado slices, fresh cilantro leaves, and serve with lime wedges on the side.

Nutrition:

• Calories: 325 per serving
• Protein: 24g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 5g
• Sodium: 310mg
• Sugars: 4g

Teriyaki Glazed Mahi Mahi Tacos With Asian Slaw

These teriyaki glazed mahi mahi tacos offer a delightful fusion of Pacific flavors with a delicious Asian-inspired slaw. The tender fish absorbs the sweet and savory teriyaki sauce perfectly, while the crunchy slaw adds a rejuvenating contrast that brightens each bite.

Ready in under 30 minutes, these tacos make for an impressive weeknight dinner or weekend lunch.

Ingredients:

• 1 pound mahi mahi fillets
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 8 small corn or flour tortillas
• 2 cups shredded cabbage (purple and green mix)
• 1 carrot, julienned
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• 1 lime, cut into wedges
• Sriracha or other hot sauce (optional)

Instructions:

Step 1: In a bowl, mix together teriyaki sauce, honey, ginger, and garlic. Place the mahi mahi in a shallow dish and pour half the marinade over it. Reserve the remaining marinade for basting. Let the fish marinate for 15-20 minutes.

Step 2: While the fish is marinating, prepare the Asian slaw. In a large bowl, combine cabbage, carrots, red onion, and cilantro. In a small bowl, whisk together sesame oil, rice vinegar, and soy sauce. Pour over the vegetables and toss well. Sprinkle with sesame seeds and set aside.

Step 3: Heat a grill pan or non-stick skillet over medium-high heat. Remove the fish from the marinade and cook for 3-4 minutes per side, or until the fish flakes easily with a fork. During the last minute of cooking, brush with the reserved marinade.

Step 4: Warm the tortillas in a dry skillet or microwave for about 30 seconds.

Step 5: Break the cooked mahi mahi into chunks and divide among the tortillas. Top each taco with the Asian slaw, a squeeze of lime, and sriracha if desired.

Nutrition:

• Calories: 310 per serving
• Protein: 24g
• Carbohydrates: 38g
• Fat: 7g
• Fiber: 4g
• Sodium: 720mg
• Sugar: 12g

Smoky Chipotle Mahi Mahi Tacos With Roasted Vegetable Salsa

These smoky chipotle mahi mahi tacos deliver a perfect balance of heat and flavor with a vibrant roasted vegetable salsa. The flaky mahi mahi is seasoned with a chipotle rub, then topped with a colorful mix of roasted bell peppers, corn, and onions for a delicious taco experience that’s both satisfying and fresh.

Ingredients:

• 1½ pounds mahi mahi fillets
• 2 tablespoons olive oil
• 2 tablespoons chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 1 cup corn kernels (fresh or frozen)
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 8 corn tortillas
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: Preheat oven to 425°F. On a large baking sheet, toss the diced bell peppers, red onion, corn, and jalapeño with 1 tablespoon olive oil.

Season with salt and pepper. Roast for 15-20 minutes until vegetables are soft and beginning to char.

Step 2: While vegetables are roasting, combine chipotle powder, cumin, garlic powder, smoked paprika, salt, and black pepper in a small bowl.

Pat mahi mahi fillets dry with paper towels and rub with the spice mixture.

Step 3: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Add the seasoned fish and cook for about 3-4 minutes per side until fish is opaque and flakes easily with a fork.

Step 4: Remove roasted vegetables from the oven and transfer to a bowl.

Add chopped cilantro and lime juice, then toss to combine. This is your roasted vegetable salsa.

Step 5: Warm corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 6: Flake the cooked mahi mahi into bite-sized pieces.

Assemble tacos by placing fish on tortillas, topping with roasted vegetable salsa and sliced avocado. Serve with lime wedges.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 12g
• Fiber: 5g
• Sodium: 380mg
• Cholesterol: 95mg

Final Thoughts

You’ve now explored ten oceanic treasures, each taco representing a distinct voyage across culinary waters.

These mahi mahi recipes aren’t merely meals—they’re anchors of flavor that transform ordinary weeknight dinners into memorable feasts.

As you fold these vibrant creations into tortilla harbors, you’re not just embracing versatility; you’re casting a wider net in your cooking repertoire.

Set sail on your Taco Tuesday adventure—the sea of possibilities awaits.