While we’re a butcher shop that loves our meat-based tacos, there’s a time and a place for fish tacos as well. These Grilled Mahi Mahi Tacos are some of our favorite fish tacos, especially during the summer time!
We took the steps of making a marinade and slaw from scratch, but if you don’t have the time, you can use premade versions.
We think this Grilled Mahi Mahi Taco recipe is totally delicious and we hope you like it too.
What does Mahi Mahi taste like?
Mahi Mahi is a mildly flavored fish with a touch of sweetness to the flavor. While it has a stronger flavor than whitefish like cod, it isn’t as fish as something like swordfish. It also has a moderately-firm texture with large flakes when you cook it.
If you’re not a big fan of fish, but want to add more seafood to your diet, Mahi Mahi is definitely a type of fish you should try.
How do you cook Mahi Mahi?
Mahi Mahi can stand up to a decent amount of heat. You can grill, broil, sauté, or bake Mahi Mahi and it’ll turn out just fine. Like most seafood, it doesn’t take long to cook, just a few minutes of direct heat per side until it flakes.
For this recipe, we are going to grill the Mahi Mahi over medium-high heat. It helps get a bit of flavor into the fish that’s perfect for tacos!
Where can you buy Mahi Mahi?
At Lake Geneva Country Meats, of course! We sell Mahi Mahi as part of our wide selection of frozen seafood. We stock wild caught fish that has been harvested and frozen at the peak of freshness.
If you’re not in the area, we recommend buying fish online from Wixter Seafood (we also sell their products in-store). Wixter specializes in sustainably sourced, quality seafood and we wholeheartedly endorse their products.
What seasonings do you use for this Grilled Mahi Mahi Taco recipe?
Mahi Mahi is a warm water fish, and big, bold tropical-inspired flavors are great with the mild sweetness of this fish. For this recipe, we’re going to marinate the fish in a Tequila-Lime marinade.
The marinade is simple to make but brings big flavor to the fish. It tastes like it belongs in a taco and should be enjoyed beachside!
Note – if you don’t want to use Tequila, you can skip the tequila and use water or another flavored liquid instead.
What do you top this Grilled Mahi Mahi Taco with?
We top these tacos with a fresh, crunchy slaw that we make from scratch. It brings flavor and balance to these Mahi Mahi tacos. The recipe for our slaw is below, but you can use your favorite slaw or a store bought one if you prefer.
We also like to top the taco with a bit of hot sauce, but that’s totally optional. We know not everyone enjoys hot sauce, and that is just fine!
Oh! And a Lime Crema and / or crumbled Cotija cheese would be really delicious on top if you like a bit of creaminess on your Mahi Mahi Taco!
Do you have more taco recipes?
Of course we do! If you love tacos and want to find more of our taco recipes, you can check out our assortment of taco recipes by clicking this link.
You can also join our Taco Recipe Email chain which will send you 12 different taco recipes, including this Grilled Mahi Mahi Taco recipe by filling out this form.
That’s enough for now – let’s get on to the Grilled Mahi Mahi Tacos!!!
- 1/2 cup Lime Juice
- 1/4 cup White Tequila
- 1/4 cup Olive Oil
- 4 clove Garlic (chopped)
- 2 tsp Kosher Salt
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Black Pepper
- 4 fillet Mahi Mahi
- 2 cup Shredded Cabbage
- 1/2 Red Onion (chopped)
- 1/2 cup Rice Wine Vinegar (or red wine or white vinegar)
- 1 Tbsp Kosher Salt
- 1 Tbsp White Sugar
- 1 bunch Cilantro (chopped)
- Tortillas (for serving)
- Hot Sauce (your favorite – for serving)
- Lime Wedges (for serving)
Add first eight ingredients to a mixing bowl and whisk together. Place your Mahi Mahi in a large, sealable plastic bag and pour the marinade over the fish. Toss the fish in the marinade to coat, and let sit in refrigerator for 1 – 24 hours.
Combine shredded cabbage, red onion, rice wine vinegar, kosher salt, white sugar, and cilantro in a small bowl and mix together. Cover and let sit while the mahi mahi is marinating.
This slaw is good for up to three days after you make and will soak up flavor as it sits!
Heat your grill to medium high heat and remove the fish from the marinade. Shake loose any excess marinade, and once the grill is hot, place the mahi mahi on the grill.
Grill on each side for about 6 minutes, or until the fish flakes easily. Do not cook past the point of flaking.
Remove the Mahi Mahi from the grill, and cut into taco sized pieces. Build your Mahi Mahi taco by placing a piece of Mahi Mahi, a helping of slaw, a squeeze of hot sauce, and a squeeze of lime juice on each tortilla. Enjoy!