Mahi Mahi Tacos Recipe

Baja fish tacos have long been a San Diego favorite. Since moving here in 2009, I’ve sampled many different restaurant options as well as tested multiple fish taco recipes at home.

One of our favorites is this mahi mahi taco recipe made with fresh mahi mahi, pickled onions, shredded cabbage, and a luscious crema folded into warm tortillas. You can whip these up in no time at all on the stovetop.

Why Make Mahi Mahi Tacos

They are a delicious dinner. Fish recipes are yummy! This Mahi Mahi recipe is super tasty, one that you’ll want to make on the regular. 

Fish tacos at home are cheaper than a restaurant. You’ll save so much money making these at home. 

They’re easy to make! Mahi mahi is an easily available fish and generally affordable. This is a one-pan dinner that takes less than 30 minutes to make. Yay for fish tacos and 30-minute meals!

Ingredients

Here’s what you’ll need for Mahi Mahi Tacos:

pickled onions – You can make a quick pickled onion with sliced onion, white wine vinegar, salt, and pepper. 

seasonings – I like to use kosher salt and freshly ground pepper as well as Tajin, a commercial chile-lime seasoning. You can use your favorite taco seasoning if you prefer.

mahi mahi fillets or steaks – also called dorado, mahi mahi fish is a flavorful fish available fresh or frozen at the grocery store or fish market.

olive oil – You need just a bit of olive oil to pan fry the fish for this tacos recipe.

corn tortillas – You can make homemade tortillas or buy them from a store. If using storebought, be sure to warm the corn tortillas properly so they don’t fall apart.

shredded cabbage or cole slaw mix – cabbage is a typical topping for fish tacos.

roma tomatoes – Be sure to seed your tomatoes while chopping them for the best texture in your mahi mahi fish tacos.

fresh cilantro – This fresh herb adds great flavor to tacos. If you’re not a fan of cilantro, you can just omit it.

Yogurt-Dill Dressing – this tangy Greek yogurt sauce is a protein-rich alternative to traditional crema. It’s perfect for fish tacos. Place it in a ziptop bag and clip off a corner for a makeshift piping bag.

fresh lime – It’s always nice to squeeze fresh lime juice over grilled fish, so serving the tacos with lime wedges is pretty standard.

Optional toppings: If you like a different topping, consider sour cream, cilantro lime sauce, pineapple salsa, avocado crema, or mango salsa.

Step-by-Step Instructions

Here’s how to make Mahi Mahi Tacos:

• Place the sliced red onion in a small dish. Pour the vinegar over the top and season to taste with salt and pepper. Allow to marinate while you prepare the rest of the taco components. Can be made ahead, up to a day in advance. In that case, refrigerate until ready to serve.
• In a medium bowl, toss the fish with the oil and the spices. Allow to marinate while you heat a heavy duty cast iron skillet or grill pan.

• Cook the fish in the hot skillet over medium until cooked through, turning often, about 7 to 10 minutes.

• Dip the tortillas in water and heat on a hot griddle, turning after 30-45 seconds until browned in spots. Alternatively, you can wrap them in foil and heat in the oven. 

• Divide the cooked fish among the tortillas. Top with cabbage, tomatoes, onion, and cilantro. Drizzle with the yogurt dressing. Serve the tacos with lime wedges on the side.

If you’d like grilled mahi mahi tacos: don’t cut the fish into slices. Instead grill the fillets whole and then slice once cooked.

Notes

Serving Suggestions: Mahi mahi tacos are great served with rice and beans for an easy Taco Tuesday dinner. 

Shop Your Kitchen: Tacos are generally very forgiving, so use what you have to save money.

• Use lettuce if you don’t have cabbage.
• Swap in a different type of fish for the mahi mahi.
• Serve flour tortillas or lettuce wraps if you don’t have corn tortillas.
• Play with the toppings, using a different salsa or sauce.

To Make a Meal Prep: You can meal prep this mahi mahi recipe. Just be sure to store the tortillas, fish, and toppings in separate containers. Reheat the tortillas and fish and add your taco toppings to taste.

Freeze Extra for Later: I don’t recommend making these for the freezer, but you can store a pack of corn tortillas with the bag of fish fillets as a type of kit so you see that you have a meal plan when you open the freezer.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or for best texture, the air fryer. If you store your leftovers in clear containers, they’re more likely to get eaten.