Grilled Mahi Mahi Fish Tacos
Grilled Mahi Mahi Fish Tacos are made with perfectly seasoned grilled fish, crunchy cabbage slaw, creamy avocado, and fresh pico de gallo. Ready in under 30 minutes, they're healthy, flavorful, and perfect for taco night.
Ingredients
For the Fish
- 1 pound mahi mahi or cod fillets
- Olive oil for drizzling
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- Salt
- Black pepper
- 1 lime
For Serving
- 8 –10 warm corn tortillas
- Sliced avocado
- Pico de Gallo
- Avocado Tomatillo Salsa
Fish Taco Slaw
- ¼ small red cabbage very thinly sliced
- ¼ cup chopped cilantro
- ¼ cup thinly sliced red onion
- 1½ tablespoons fresh lime juice
Instructions
- Preheat an indoor or outdoor grill to medium-high heat.
- Pat the fish dry and drizzle lightly with olive oil.
- Combine chili powder, cumin, paprika, cayenne, salt, and black pepper. Rub the seasoning evenly over both sides of the fish.
- Grill the Grilled Mahi Mahi Fish Tacos fish for about 5–6 minutes per side, depending on thickness, until the fish flakes easily and develops a lightly charred crust.
- Remove from the grill and squeeze fresh lime juice over the fish.
- In a bowl, combine cabbage, cilantro, red onion, and lime juice. Toss until evenly coated.
- Warm the corn tortillas.
- Assemble each taco by adding slaw, large flakes of grilled fish, pico de gallo, sliced avocado, and a drizzle of avocado tomatillo salsa.
- Serve immediately with extra lime wedges.
Notes
- Fresh homemade pico de gallo provides the brightest flavor.
- Ripe avocado adds creaminess that balances the spices.
- Pair with Mexican rice, cilantro lime rice, or grilled corn.
- Leftover grilled fish can be used in salads, rice bowls, or wraps.