Grilled Mahi-Mahi Fish Tacos
These grilled mahi-mahi fish tacos introduce a smart fusion of both warm and bright flavors with a smoky seasoning and sweet, acidic toppings. They’re the perfect summer tacos for entertaining friends—or a just a standard Taco Tuesday.
Servings: 8 tacos
Ingredients
- Flour tortillas
- 1.5 lbs mahi-mahi fillets, boneless and skinless approximately 4 6-oz fillets
- 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 Discard the seeds for less heat
- 1 tsp honey
- 2 garlic cloves, smashed
- 1 scallion, roughly chopped
- 1/4 tsp sea salt
Toppings
- 1 large ripe mango, diced
- 1 cup shredded purple cabbage Or you can use bagged coleslaw for convenience.
- 1 large avocado, diced
- 1 cup of sweet corn (optional)
- 1-2 limes, zested and juiced
- Fresh parsley, roughly chopped (for garnish)
Instructions
General Prep
- Put the ingredients for the jalapeño sauce into a blender or food processor and blend until smooth. Set it aside.
- Shred the cabbage, then dice the mango and avocado. Toss them together in a bowl. Add the corn, lime juice, and lime zest. Stir and set aside.
- Put the mahi-mahi fillets on a paper towel-lined plate and gently blot them with paper towels to absorb any extra moisture.
- In a small bowl, mix together 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon sea salt.
- Brush the fish with a bit of avocado oil, then place them in a large mixing bowl. Sprinkle the seasoning over them, then rub it all over the fillets until evenly coated.
- Set the bowl aside and let the fish come to room temperature (about 15 minutes). This ensures an even cook on the fish.
Grilling
- Preheat the grill to medium-high heat (around 450ºF). Grease the grates with an oil that has a high smoke point, such as avocado or canola oil, until the grates are super slick.
- Place the fish on the grill diagonal to the grate slats. Reduce the heat to medium and close the grill lid. Let the fillets cook for about 2-4 minutes, depending on thickness. (See notes)
- Carefully try to lift the fish with a spatula. If the fillet doesn’t release from the grates, it’s not ready. Leave it alone for another 30 seconds and try again.
- After flipping the fillets, cook for another 2-4 minutes, or until the fish reaches an internal temperature of 140ºF with a meat thermometer.
- Transfer the cooked fish to a cutting board and let it rest for 3-5 minutes, then roughly chop into bite-sized pieces.
- Place the topping mixture in the center of the tortilla, then top with fish.
- Serve with creamy jalapeño sauce, finely chopped cilantro or parsley, and fresh lime wedges.
Notes
For tips and tricks on grilling fish successfully, see my guide here.
Nutrition
Serving: 1taco | Calories: 303kcal | Carbohydrates: 34g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Fiber: 3g | Sugar: 8g
