Easy Mahi Mahi Fish Tacos with Chipotle Cream Sauce
Upgrade Taco Tuesdays with Grilled Mahi Mahi Tacos! The Adobo-seasoned filets are seared on the grill (or Big Green Egg), then tucked in warm tortillas with crisp cabbage and pickled jalapeños. Finished with a chipotle lime crema drizzle, these fish tacos are quintessential for weeknight summer grilling!
Fish tacos rank high on my list of go-to restaurant orders. That said, this fish taco recipe with grilled Mahi Mahi is long overdue! Prepare to be wowed by a no-nonsense dish that’s delicious and quite nutritious. Meaty mahi mahi delivers a hefty 20 grams of protein per 3 oz serving!
Once you try these Mahi Mahi tacos, you’ll find yourself returning to this recipe every taco Tuesday! Delicate and satisfying Mahi Mahi is irresistible, especially with bold, zesty, fresh toppings and a rich chipotle lime crema.
What is Mahi Mahi?
Mahi Mahi, also known as dorado or dolphin fish, are the white fish rockstars of warm, tropical waters. They have a mild, slightly sweet flavor similar to grouper, swordfish, and snapper but with a firmer texture, perfect for grilling and serving in fish tacos.
It’s worth noting that living inland doesn’t mean sacrificing fresh seafood. I’ve purchased frozen Mahi Mahi from my local butcher, which was just as divine as fresh ones. Bags of frozen Mahi Mahi filets from your everyday grocery store also work well. Thaw them thoroughly before cooking, and you’re good to go!
Why you’ll love this recipe
Here are a few of the many reasons to make this grilled Mahi Mahi fish tacos recipe:
- Quick and easy dinner. I don’t know about you, but weekdays are busy. This recipe delivers gourmet satisfaction without spending an eternity cooking it.
- Just plain delicious. It doesn’t get better than perfectly seasoned, moist, flaky grilled filets served fish taco style with a delectable Mahi Mahi cream sauce drizzle.
- Health benefits. Mahi Mahi is a low-calorie, heart-healthy source of quality lean protein. It’s also a good source of Selenium, Potassium, and Vitamin B.
Ingredients you’ll need
For the tacos:
- Mahi Mahi. You can purchase frozen or fresh filets. If frozen, you’ll just have to thaw it ahead of time.
- Olive oil. Brushing the fish with olive oil before grilling helps prevent sticking and adds a subtle richness. Use high-quality extra virgin olive oil for the best results.
- Adobo seasoning. Who needs a million spices when you have adobo, an all-in-one seasoning that typically contains garlic powder, onion powder, oregano, salt, and pepper? All you need is extra salt and pepper to taste.
- Shredded cabbage. For crunch and freshness. We love red cabbage for its flavor and pop of color, but green cabbage works great here, too. Or, save time and grab a bag of coleslaw mix.
- Jalapeños. I prefer pickled jalapeños, but fresh ones are also delightful if you can handle the heat.
- Lime wedges. For squeezing over the top before serving.
- Tortillas. We prefer corn tortillas, but anything goes (see ‘Variations’ for more options).
For the sauce:
- Sour cream. I used low-fat sour cream for a lighter option, but regular sour cream also works. For the sour cream portion, you can also do half sour cream and half mayo.
- Greek yogurt. It gives the sauce an extra layer of creamy goodness and imparts a rich flavor. Opt for full-fat here.
- Chipotle peppers (in adobo sauce). They add a smoky and spicy depth –adjust the amount based on your spice tolerance. We can only handle one. 😉
- Coconut sugar. This is a great way to add sweetness for those looking to reduce their refined sugar intake, but you can also use brown sugar or maple syrup.
- Fresh lime juice. The citrusy acidity enhances the flavors of the sauce. Incorporate the zest as well for an extra tangy twist.
- Fresh garlic. Adds a depth of flavor to the sauce.
How to make grilled Mahi Mahi tacos
Step 1: Prepare the grill. Preheat the grill to medium-high heat. Once hot, place a grill pan on the grates. Then finely shred the cabbage.
Step 2: Season Mahi Mahi. Pat the fish dry with a paper towel, then brush with olive oil and season on both sides with adobo seasoning, salt, and pepper. Set the filets aside to rest while you prepare the sauce.
Step 3: Prepare chipotle crema. Blend the sour cream, yogurt, chipotle peppers, coconut sugar (or brown sugar), garlic, and lime juice in a food processor or blender until smooth. Transfer to a bowl, cover, and set aside.
Step 4: Warm tortillas. Place the tortillas directly on the hot grill for a few seconds on each side. Stack them as they come off and wrap them in foil. Place them in a tortilla warmer if you have one. The warmth will generate enough steam to keep them soft without sticking together.
Step 5: Cook mahi mahi. Place the fish on the grill pan and cook undisturbed on both sides until cooked through.
Step 6. Assemble tacos. Place a halved filet in the center of each tortilla. Top with shredded cabbage, pickled jalapeños, a squeeze of fresh lime, and a drizzle of the sauce. Garnish with your favorite toppings, and enjoy!
Big Green Egg instructions
The Big Green Egg is an excellent piece of equipment for grilling fish, including halibut, sea bass, and, of course, Mahi Mahi. All you need to do is heat the smoker to 400℉ and follow the rest of the directions as written.
Recipe tips
- Marinate for flavor. If you have time, allow the fish to marinate in the oil and seasonings for at least 15-20 minutes to help infuse flavor.
- Let the sauce chill. If you have time, prepare the crema in advance and keep it covered in the fridge to meld the ingredients, enhancing the overall flavor.
- Grill with care. To achieve gorgeous grill marks, your grill must be adequately heated. Know that Mahi Mahi dries out quickly, so keep an eye on the grill and be cautious of overcooking.
Variations
Now that you’ve mastered how to grill Mahi Mahi for fish tacos, here are ways to make the dish uniquely yours:
- Spice blends – Besides adobo, try Cajun, blackening, taco, or fajita seasoning.
- Tortilla options – Swap corn for flour tortillas for a softer texture. Or opt for ones that align with any dietary restrictions (e.g., gluten-free, grain-free, or low-carb).
- Fish taco toppings – Mix and match sliced radish, fresh or pickled jalapeño, cilantro, and sliced avocado. Or, go with red salsa, guacamole, mango salsa, pickled onion, fiesta salad, or cotija cheese for a salty finish.
- Coleslaw – Take your fish tacos further and top with coleslaw instead of plain shredded cabbage. Cilantro lime slaw pairs perfectly!
Serving variations:
- Salad – Serve the grilled filets over a bed of mixed greens with your favorite toppings and dressing.
- Burrito bowls – Layer rice, beans, grilled fish, and flavorful toppings in a bowl for a hearty meal. Or, enjoy the grilled fish in a veggie power bowl.
- Lettuce wraps – Wrap the filets and toppings in large lettuce leaves for a keto-friendly alternative.
Storing & Freezing
Storing: Only make as many tacos as you can eat, as assembled tacos will become soggy over time during storage. Instead, keep the fish, cabbage, and fish taco sauce stored separately in airtight containers.
Freezing: Freeze the ingredients individually; wrap the fish tightly in plastic wrap and freeze it for about two months. Similarly, freeze the cream sauce and cabbage in separate freezer bags. When you’re ready to eat, thaw the ingredients in the refrigerator.
FAQ
Grilling Mahi Mahi typically takes 4-5 minutes per side, depending on the filet thickness and the temperature of your grill. Aim for an internal temperature of 145°F (63°C) for perfectly cooked, moist, flaky fish.
While Mahi Mahi is a popular choice for fish tacos, you can certainly use other types of firm-fleshed fish that hold up well to grilling, such as tilapia, halibut, cod, or salmon.
Mahi Mahi tacos can be gluten-free if you use corn tortillas, and ensure that your seasonings and toppings are gluten-free. Always double-check ingredient labels if you have gluten sensitivities or allergies.
More weeknight fish recipes
- Greek Air Fryer Halibut
- Mediterranean Halibut
- Sous Vide Seared Salmon
- Grilled Halibut with Tomato Avocado Relish
- Grilled Salmon in Foil Packets
- Baked Salmon with Orange Ginger Sauce
If you love this grilled mahi tacos recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Mahi Mahi Fish Tacos with Chipotle Cream Sauce
Equipment
- Grill pan
- grill
Ingredients
- 16 oz fresh Mahi Mahi filets or frozen, thawed (about 4 oz each)
- 1 tbsp extra virgin olive oil
- 3 tsp adobo seasoning
- salt and pepper to taste
- ¼ head red cabbage finely shredded- you can also use green cabbage
- ½ cup plain Greek yogurt go with full-fat here for best texture and flavor
- ½ cup low-fat sour cream you can also do ¼ cup of mayo and a ¼ cup of sour cream here
- 1 tbsp fresh lime juice
- 1 garlic clove peeled
- 1 chipotle pepper from a can of chipotle peppers in adobo sauce-you can add an extra if you like it spicy
- 1 tbsp coconut sugar you can also use light brown sugar or real maple syrup
- 8 corn tortillas
- 1/4 cup pickled jalapeños or fresh sliced jalapeños, depending on preference
- 2 fresh limes sliced into wedges
- Optional toppings: sliced radish and fresh cilantro
Instructions
- Preheat the grill to medium-high heat (375-400 degrees F).
- Pat the fish dry with a paper towel and brush the fillets with olive oil, sprinkle evenly with adobo seasoning. Season, to taste, with salt and pepper. Allow the fish to rest (about 15 minutes) while you prepare the sauce.
- Place yogurt, sour cream, lime juice, garlic, chipotle pepper, and coconut sugar in a blender and blend until smooth. Pour into a bowl, cover, and set aside.
- Finely shred the cabbage with a sharp knife or food processor and place it into a large bowl.
- Place the tortillas directly on the hot grill for a few seconds on each side. Stack them as they come off and wrap them in foil. Place them in a tortilla warmer if you have one. The warmth will generate enough steam to keep them soft without sticking together.
- Cook Mahi Mahi on a grill pan, turn once after 4 minutes, and continue cooking for about another 4 minutes until the filets flake, but aren't falling apart.
- Assemble tacos, using two tortillas, and 1/2 filet per taco, then top with shredded cabbage, pickled jalapeños, and a squeeze of fresh lime. Drizzle with chipotle cream, or serve it on the side for dipping. Garnish with your favorite toppings.
Notes
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- Marinate for flavor. If you have time, allow the fish to marinate in the oil and seasonings for at least 15-20 minutes to help infuse flavor.
-
- Let the sauce chill. If you have time, prepare the crema in advance and keep it covered in the fridge to meld the ingredients, enhancing the overall flavor.
-
- Grill with care. To achieve gorgeous grill marks, your grill must be adequately heated. Know that Mahi Mahi dries out quickly, so keep an eye on the grill and be cautious of overcooking.
Nutrition
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I love fish tacos, but have never made them myself. I usually stick to shrimp tacos. My son love Mahi Mahi, so I will have to make these for him.
I’ve never tried mahi mahi before – I don’t think it’s available here. It looks lovely and so meaty I’d love to try it.
Thank you Corina!
I love this! I have to admit, I am very particular about which fish I will put in my taco, but Mahi Mahi, yes please! I am super into spicy foods, so love your use of the jalapenos :). I’ll take seconds, please 🙂
Me too, Elizabeth, Mahi is my favorite fish for tacos! Thank you!!
I’m with you – I love love fish tacos and I just starting making them at home more often – these look extra delish 🙂
Thank you Deanna! I love how quickly I can throw these together!
mahi-mahi is one of my favorites fishes and fish tacos are my fav kind of tacos! This was made for me 🙂
I’m with you on that, Rachel! Mahi Mahi is so delicious!! Thank you!
fish tacos are actually ONE OF MY FAVORITE THINGS. Anytime I go to a restaurant that offers them (and its not like a sketch place to order fish lol)..I get ’em! mmmm these photos have me wanting to make them 🙂
xo,
Sarah Grace
Me too!!!! Love me some fish tacos and the spicier the better! 🙂