These Grilled Mahi-Mahi Fish Tacos with Creamy Jalapeño Sauce are packed with a sweet and refreshing mango salsa, making them perfect for summer.

Fish tacos topped with mango salsa and jalapeño cream sauce.

Grilled mahi-mahi fish tacos that’ll knock you on your ass.

We’ve eaten our fair share of fish tacos, but these babies win. They’re eyes-rolling-into-the-back-of-your-head good. Perfectly seasoned char-grilled mahi-mahi gets nestled into pillowy soft shell tortillas with juicy mangoes, sweet grilled corn, creamy avocado, and crunchy red cabbage. All of this goodness is then drizzled with a velvety yogurt-based jalapeño sauce that absolutely slays. Mahi-mahi is perfect for fish tacos because it’s mild in flavor, meaty in texture, and it easily pairs with various flavors.

The gist on making Grilled Mahi-Mahi Fish Tacos with Creamy Jalapeño Sauce.

This is a fantastic summer weekend dinner, but you could easily put these on the table on a weeknight if you prep ahead of time.

Blend your Creamy Jalapeño Sauce.

Place all of the ingredients for the sauce into a blender or food processor and blend until smooth; set aside.

Ingredients for jalapeno sauce in blender.

Prep your mango salsa.

Place the mangoes, avocado, and red cabbage into a mixing bowl. Add the lime zest, lime juice, olive oil, chili pepper, and a pinch of salt. Lightly toss to mix and set aside.

Preparing the mahi-mahi.

Place the fillets onto a paper towel-lined plate and lightly blot the fillets with more paper towels to soak up any extra moisture. Let the fillets come to room temperature (this should take about 15 minutes); this will help you get a more even cook. Heat the grill to medium-high heat. While the grill heats up, blend your seasoning mix by simply placing the spices into a small bowl and stirring them until well-mixed. Brush the mahi-mahi fillets with a bit of olive oil and place them into a large mixing bowl. Sprinkle the seasoning over the fillets and, with your hands, rub the seasoning over the fillets so they are evenly coated. 

Grilling the mahi-mahi and the corn.

Place the fillets on the grill, diagonal to the grate slats. Reduce the heat to medium and close the grill, letting the fillets cook, for about 2-4 minutes depending on thickness. To check on the fish, carefully try to lift the fillet with a spatula. If the fillet doesn’t want to let go of the grates, it’s not ready; leave it alone for another 30 seconds and try again. Repeat until the fish releases itself from the grate, then flip your fillet and let it cook for another 2-4 minutes, or until the internal temperature reaches 145º F. For a full guide on how to easily grill fish, click here. While the fish cooks, you can grill your corn alongside the fillets turning it every once in a while. Once most of the corn is lightly charred, remove it from the grill.

Grilled fillets of mahi-mahi on round cutting board.

Chopped mahi-mahi on round cutting board.

Bringing it all together.

Carefully, on a cutting board, slide a sharp knife down the cob of corn to release the kernels, then toss them into the mango salsa; set aside. Transfer the cooked fish fillets to the cutting board and roughly chop them into bite-sized pieces. Place the slaw into the center of the soft tortillas, then top with chopped fish and a few dollops of jalapeño sauce. Garnish with chopped flat-leaf parsley or cilantro, and mow down!

Hands spooning slaw mix onto a flour tortilla.

Recipe tips + tricks.

  1. You can make the creamy jalapeño sauce in advance, and it will stay good in the fridge for up to five days afterward. It goes great on sandwiches, burgers, grilled meat, or used as a dip!
  2. If you make the slaw in advance, don’t add the olive oil and lime juice until you’re actually making the tacos, or it will become a little soggy and look mucky.
  3. If you can’t grill, you could definitely pan-fry or bake the mahi-mahi fillets in the oven.
  4. Got leftover fish? You can enjoy leftovers! Just reheat the fish in small spurts so you don’t overheat it and dry it out.

A flatlay of colorful fish tacos, some drizzled with jalapeno sauce.

More taco recipes you should try:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Fish tacos topped with mango salsa and jalapeño cream sauce.

Get the Recipe:

Grilled Mahi-Mahi Fish Tacos with Creamy Jalapeño Sauce

These Grilled Mahi-Mahi Fish Tacos with Creamy Jalapeño Sauce are packed with a sweet and refreshing mango salsa.

Ingredients

Mahi-Mahi fillets.

  • 3 7 oz fillets of skinless and boneless mahi-mahi
  • 1 TBSP chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp sea salt

Creamy Jalapeño Sauce.

  • 1/2 cup plain full fat Greek yogurt
  • 1/2 lime, zested and juiced
  • 1 jalapeño pepper, roughly chopped, If you want less heat, discard the seeds
  • 1 tsp agave nectar, You could also use honey
  • 2 garlic cloves, smashed
  • 1 scallion, roughly chopped
  • 1/4 tsp sea salt

Mango Salsa.

  • 1 mango, diced
  • 1/2 avocado, diced
  • 1 ear of corn, peeled and cleaned
  • 1 lime, zested and juiced
  • 1 cup shredded purple cabbage
  • 1 tsp extra virgin olive oil
  • 1/2 tsp chili powder
  • Fresh parsley, roughly chopped (for garnish)

Instructions 

Creamy Jalapeño Sauce.

  • Put all of the ingredients for the sauce into a blender (or food processor); blend until smooth and set aside.

Mango salsa.

  • Place the prepared mangoes, avocado, and red cabbage into a mixing bowl. Then stir in the lime zest, lime juice, olive oil, chili pepper, and a pinch of salt. Lightly toss to mix; set aside.

Preparing the mahi-mahi.

  • Line a plate or cutting board with a few paper towels and place the fillets on top. With more paper towels, blot the fillets to soak up any excess moisture. Leave the fillets to come to room temperature (this should take about 15 minutes); this step will help you get a more even cook.

Grilling the mahi-mahi and the corn.

  • Preheat the grill to medium-high heat. When the grill is hot, lightly dip a wad of paper towel into cooking oil with tongs, and glide it over the grates to create a slick surface. What you’re doing here is seasoning the grill, much like you would season a cast iron pan. Repeat this step 4-5 times until your grate is slick.
  • Blend the spices for the seasoning into a small bowl and blend until well-mixed. Lightly brush the mahi-mahi fillets with a bit of olive oil, then place them into a large mixing bowl. Sprinkle the seasoning over the fillets and rub the seasoning over the fillets with your hands to evenly coat.
  • Place the fillets on the grill, diagonal to the grate slats. Reduce the heat to medium and close the grill, and let the fillets cook for about 2-4 minutes, depending on thickness. Check on the fish by carefully trying to lift the fillet with a spatula. If the fillet doesn't budge, it's not ready—don't rip it off the grill. Let it cook for another 30 seconds and try again. Repeat until the fish releases itself from the grate, then flip your fillet and let it cook for another 2-4 minutes, or until the internal temperature reaches 145º F. )For a full guide on how to easily grill fish, click here.)
  • Grill your corn alongside the fillets turning it every once in a while. Once most of the corn is lightly charred, remove it from the grill.
  • Cut the corn kernels off of the cobb by carefully sliding a sharp knife vertically down the cob; put the kernels into the mango salsa and set aside.
  • Transfer the cooked fish fillets to the cutting board and roughly chop them into bite-sized pieces. Place the slaw into the center of the soft tortillas, then top with chopped fish and a few dollops of jalapeño sauce. Garnish with chopped flat-leaf parsley or cilantro, and mow down!
Calories: 211kcal