I like this recipe because it’s both healthy and indulgent at the same time. The Mahi Mahi has a firm, flaky texture that holds up beautifully on the grill, while the chipotle sauce adds a creamy, smoky heat that makes the tacos irresistible. I also love how customizable these are—I can add extra spice, more lime, or even grilled veggies to suit my taste. Plus, it’s an easy recipe that comes together quickly, making it perfect for any night of the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ pounds (675 g) Mahi Mahi fillets, 4 pieces, each 2-inch thick 1 tablespoon (15 ml) olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon dried oregano 1 teaspoon kosher salt ½ teaspoon ground black pepper 8–10 small white corn tortillas or flour tortillas
For the Sauce: ½ cup (125 g) sour cream ¼ cup (63 g) mayonnaise 2 tablespoons (30 ml) lime juice 1 small garlic clove, minced 1 chipotle pepper from a can of chipotles in adobo sauce, finely chopped ½ teaspoon kosher salt
For the Slaw: 8 ounces (225 g) slaw mix ¼ cup fresh cilantro, chopped 1 small jalapeño, deseeded and finely chopped 1 avocado, peeled and diced ⅓ cup (85 g) mayonnaise 1 small garlic clove, minced 2 tablespoons (30 ml) lime juice Salt and pepper, to taste
Directions
I start by marinating the fish. In a bowl, I mix olive oil, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. I coat the Mahi Mahi fillets evenly and let them marinate for 15–20 minutes.
While the fish marinates, I prepare the sauce by whisking together sour cream, mayonnaise, lime juice, garlic, chipotle pepper, and salt until smooth. I set it aside in the fridge to chill.
For the slaw, I combine slaw mix, cilantro, jalapeño, avocado, mayonnaise, garlic, and lime juice in a large bowl. I season with salt and pepper, toss everything well, and keep it cool until ready to assemble.
I preheat a grill pan or outdoor grill over medium-high heat. I grill the marinated Mahi Mahi fillets for 3–4 minutes per side until cooked through and slightly charred. Once done, I let them rest for a few minutes, then flake them into smaller chunks.
I warm the tortillas on the grill for about 30 seconds per side until soft and lightly charred.
I assemble the tacos by adding grilled fish to each tortilla, topping with the slaw, and drizzling with chipotle sauce. I like to finish them with a squeeze of fresh lime juice before serving.
Servings and Timing
This recipe makes about 4 servings. Prep time takes 20 minutes, cook time is 30 minutes, and total time is 50 minutes.
Variations
I sometimes add grilled bell peppers or corn for extra sweetness and texture.
For crispy tacos, I bread the Mahi Mahi and pan-fry it instead of grilling.
When I want a lighter meal, I use lettuce wraps instead of tortillas.
I swap the chipotle sauce for avocado crema or mango salsa for a fresh twist.
Storage/Reheating
I store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. When reheating the Mahi Mahi, I warm it in a skillet over medium heat to maintain its texture. I never microwave it, as that can make the fish rubbery. Tortillas can be warmed fresh when serving again.
FAQs
Can I use a different type of fish?
Yes, I sometimes use cod, halibut, or tilapia—they all work well in this recipe.
Can I make the sauce ahead of time?
Yes, I often make it a day in advance; the flavors deepen beautifully overnight.
How can I make this recipe spicier?
I add more chipotle pepper or a dash of hot sauce to the sauce.
Can I bake the fish instead of grilling?
Yes, I bake it at 400°F (200°C) for 12–15 minutes, depending on the thickness.
Are corn or flour tortillas better for tacos?
I prefer corn tortillas for authentic flavor, but flour tortillas work great too.
Can I use Greek yogurt instead of sour cream?
Yes, it’s a lighter alternative that keeps the sauce creamy and tangy.
How do I keep tortillas from breaking?
I warm them before assembling so they’re soft and flexible.
Can I make these tacos gluten-free?
Yes, I use corn tortillas and make sure all sauce ingredients are gluten-free.
Can I add fruit to the tacos?
Absolutely! I sometimes top them with pineapple or mango salsa for a tropical touch.
What can I serve with Mahi Mahi tacos?
I love pairing them with Mexican rice, black beans, or grilled corn on the cob.
Conclusion
I love making these Mahi Mahi Fish Tacos because they’re fresh, vibrant, and packed with bold flavors. The smoky-spiced fish, creamy chipotle sauce, and crisp slaw come together perfectly in every bite. Whether I’m cooking for my family or entertaining guests, these tacos always bring a taste of summer to the table—and they disappear fast every single time
These Mahi Mahi Fish Tacos are fresh, flavorful, and perfectly balanced with smoky grilled fish, creamy chipotle sauce, and crunchy slaw. Wrapped in soft tortillas, they make an easy yet impressive meal that’s light, zesty, and ideal for weeknights or weekend gatherings.
In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Coat the Mahi Mahi fillets evenly and let marinate for 15–20 minutes.
Prepare the sauce by whisking sour cream, mayonnaise, lime juice, garlic, chipotle pepper, and salt until smooth. Chill in the refrigerator.
For the slaw, mix slaw mix, cilantro, jalapeño, avocado, mayonnaise, garlic, and lime juice in a bowl. Season with salt and pepper, toss well, and refrigerate until ready to use.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the Mahi Mahi fillets for 3–4 minutes per side until cooked through and lightly charred. Let rest for a few minutes, then flake into chunks.
Warm the tortillas on the grill for about 30 seconds per side until soft and slightly charred.
Assemble the tacos by layering grilled fish, slaw, and chipotle sauce in each tortilla. Finish with a squeeze of lime juice before serving.
Notes
Add grilled bell peppers or corn for extra flavor and texture.
Use lettuce wraps for a lighter, low-carb option.
Swap the chipotle sauce for avocado crema or mango salsa for a fresh twist.
Use Greek yogurt instead of sour cream for a healthier sauce.
To make it spicier, add more chipotle or a dash of hot sauce.
