Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw
These smoky, juicy mahi mahi fish tacos are paired with a bright strawberry pineapple slaw and creamy avocado crema. A 15-minute chipotle marinade adds deep flavor without fuss, making this the perfect healthy weeknight meal or entertaining favorite.
Ingredients
- For the Mahi Mahi & Marinade:
- 1.5 pounds mahi mahi fillets skinless, about ¾-inch thick
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce low sodium
- 1½ tsp paprika
- 1½ tsp chipotle chile powder
- 1½ tsp brown sugar
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp dried oregano Mexican oregano if possible
- For the Strawberry Pineapple Slaw:
- 2 cups green cabbage thinly sliced
- 1 pint strawberries hulled and chopped
- 1 cup pineapple diced, fresh or canned
- 1 cup blueberries
- ½ cup red onion diced
- 1 –2 jalapeños seeded and minced
- ½ cup cilantro loosely packed, chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp black pepper
- For Serving:
- 6 –8 corn tortillas 6-inch, warmed
- Avocado crema or sliced avocado, guacamole, or chipotle mayo
- Extra lime wedges optional
Instructions
- Make the Marinade:
- In a bowl, whisk together olive oil, lime juice, soy sauce, paprika, chipotle chile powder, brown sugar, cumin, garlic powder, onion powder, salt, and oregano.
- Marinate the Fish:
- Place mahi mahi in a shallow dish and pour marinade over the fillets. Turn to coat both sides evenly. Marinate for 15 minutes at room temperature.
- Prepare the Slaw:
- In a large bowl, combine cabbage, strawberries, pineapple, blueberries, red onion, jalapeños, and cilantro. Add lime juice, salt, and pepper. Toss gently and refrigerate.
- Prepare the Avocado Crema:
- While the fish marinates, prepare avocado crema (or substitute with guacamole or chipotle mayo).
- Cook the Fish:
- Stovetop (Recommended): Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Cook fish 3–4 minutes per side until golden and cooked through (internal temp: 137°F).
- Grill: Grill over medium-high heat for 3 minutes per side on oiled grates.
- Bake: Bake at 400°F for 10–14 minutes. Optional: broil 1–2 minutes for color.
- Warm the Tortillas:
- Heat tortillas in a dry skillet for 20–30 seconds per side or microwave in a damp towel for 20 seconds. Keep covered.
- Assemble the Tacos:
- Let fish rest for 5 minutes, then flake into chunks. Place fish into warm tortillas, top with slaw and avocado crema. Garnish with lime wedges and cilantro if desired.
Notes
Fish Substitutes: Use cod, halibut, or tilapia if mahi mahi is unavailable.
Prep Ahead: Marinade, slaw, and crema can be made in advance. Assemble tacos just before serving.
Storage Tips: Store cooked fish up to 3–4 days. Slaw is best within 24 hours.
Heat Adjustment: Reduce chipotle chile powder for milder tacos or add sliced jalapeños for extra heat.
Tortilla Tip: Use good-quality corn tortillas and always warm them before serving to prevent tearing.