If you've never tried fish tacos, you are going to love these Grilled Mahi Mahi Tacos! They are healthy, easy to prepare, and full of flavor. You are going to want to make these tacos over and over again. Grilled Mahi Mahi Tacos are going to take Taco Tuesdays to a whole new level.
Fish tacos are one of my favorite dishes to order when I dine out. I love fresh fish, especially the mild and meaty taste and texture of Mahi-Mahi. Not to mention, you get 20 grams of protein in a 3 oz serving. Since I don't live near the coast, I get frozen Mahi Mahi fillets from my local butcher. Frozen will work just as well as the fresh fillets, just thaw completely before preparing. To control the heat in the sauce, just use one chipotle for a little heat and all three for a nice spicy kick.
What are Mahi Mahi Tacos?
Crazy delicious, that's what they are! Mahi Mahi has a very distinct sweet and moderate flavor. It tastes similar to swordfish with a more mild flavor. Pair this moist flaky fish with jalapenos and Mexican spice and add it on a corn tortilla to finish out these easy tacos.
Why Make Mahi Mahi Tacos?
Because ummm...it’s tacos! Seriously, though there are a number of reasons you are going to love these Grilled Mahi Tacos, and here are just a few:
- It’s quick. I don’t know about you, but I don’t have time to spend 3 hours preparing a gourmet masterpiece on busy weekdays. This recipe is gourmet without me spending an eternity cooking it.
- Mahi Mahi is a heart-healthy source of quality lean protein without a lot of calories. It's also a good source of Selenium, Potassium, and Vitamin B.
- They are delicious. The sweet and mild flavor paired with moist flakes of the Mahi Mahi just can’t beat.
Grilled Mahi Mahi Taco Ingredients
- Mahi Mahi Filets. You can buy them frozen or thawed. You want filets that are about 4 ounces per serving.
- Lime juice. Lime juice adds delicious flavor to mild white fish, like Mahi Mahi. Be sure that you don't leave the fish in the lime juice for too long. Anything over 30 minutes will start to "cook" the fish and firm-up the texture. This recipe calls for 15 minutes of marinating time before you grill.
- Adobo seasoning. Who needs a million spices when you have adobo? A good adobo seasoning is a mix of garlic powder, onion powder, oregano, salt, and pepper. It’s an all-in-one seasoning.
- Pickled jalapenos. How tough are you? Choose your poison: mild or hot!
- Coconut sugar, chipotle peppers, yogurt, and sour cream. You need these ingredients for the Chipotle cream for the top of the tacos.
How to Make Grilled Mahi Tacos
This recipe is just lip-smacking good! Follow the steps below for the perfectly grilled Mahi Mahi Tacos.
Step 1: Preheat the Oven
Preheat the oven to 350 degrees Fahrenheit. You'll need a warm oven to heat the tortillas for your tacos.
Step 2: Make the Chipotle Cream Sauce
My mouth is watering just thinking about it. To make your chipotle cream sauce, put your greek yogurt, sour cream, chipotle peppers, 1 teaspoon of lime juice, and coconut sugar into a blender. Then, blend it up until it’s a smooth creamy consistency. Pour it into a bowl and set it aside.
Step 3: Preheat the Grill
Next, preheat your grill to medium heat. I used a Big Green Egg and heated it to 400 degrees Fahrenheit. If you don’t have one, you can just preheat your grill instead.
Step 4: Marinate the Fish
Before you cook it, you want to marinate it. In a shallow dish, pour 1 tablespoon of lime juice over each Mahi Mahi filet. Cover your filets and place them in the refrigerator to marinate for 15 minutes.
Step 5: Do a Little Prep
While the grill is heating up and the fish is marinating, prep the cabbage. Shred the cabbage and set it to the side.
Step 6: Season the Mahi Filets
Add some flavor to your Mahi filets. Drizzle them with olive oil, rub with adobo seasoning and season, lightly, with salt and pepper.
Step 7: Cook the Mahi
Cook Mahi Mahi on a grill pan, rotating every 5 minutes until filets flake but aren't falling apart (about 15-20 minutes, depending on the size of your filets)
Step 8: Heat the Tortillas (while fish is cooking)
While your fish is grilling, wrap your tortillas in two stacks of 4 with aluminum foil. Place them in the oven to warm up for about 15-20 minutes.
Step 9: Serve and Enjoy
Assemble tacos! Place ½ filet into each corn tortilla, top with shredded cabbage, pickled jalapeños, and drizzle with chipotle cream.
How to Make Big Green Egg Mahi
I actually made my Mahi Mahi Tacos using my Big Green Egg. Above, I gave directions to preheat the grill to medium heat, but if you are using a Big Green Egg, all you need to do is heat it to 400 degrees Fahrenheit. Follow the rest of the directions as written.
- Want to get rid of the fish taste? Soak your Mahi in milk for 20 minutes before you start cooking. You will end up with a more neutral-tasting piece of fish.
- It’s best to make the crema before the tacos and let it sit in the fridge. This helps bring out the flavors in the sauce.
- When it comes to toppings you can add your favorites, or use the ones I love. These tacos are quite versatile and can be enjoyed with many different toppings.
Do I have to use Mahi?
No, you don’t have to use Mahi for these tacos. You can use any white fish that you prefer or have on hand. I think Mahi makes the best tacos, but most white fish substitutions work just as well.
Are these tacos healthy?
Yes! Mahi tacos are a pretty healthy dinner. From the fish to the corn tortillas, to the spices in the crema, this whole meal is low calorie and full flavor.
How to Store Leftovers
Only assemble the tacos you plan to eat because if you want to store the leftovers, you don’t want soggy tacos for your next meal. Instead, store the meat, cabbage, and Chipotle cream sauce in separate containers. When you want a taco, pull them out and put them on a tortilla.
Can I Freeze Them?
Again, you should freeze your taco ingredients separately. Wrap the fish tightly in plastic wrap and place in a freezer bag. You can store cooked fish for about two months. Place the cream sauce in its own separate freezer bag as well as the cabbage. Thaw taco ingredients in the refrigerator or under cold running water when ready to eat.
Other Big Green Egg Recipes to Try
Grilling in my Big Green Egg is super fun! If you have one, here are some other recipes to try:
If you liked this recipe, please pin it to Pinterest for others to enjoy! Remember, sharing is caring. 🙂
Grilled Mahi Mahi Tacos with Chipotle Cream Sauce
- ½ head red cabbage shredded
- 4 fresh Mahi Mahi filets or frozen, thawed (about 4 oz each)
- 4 ⅓ tablespoon fresh lime juice
- 1-2 teaspoon adobo seasoning blend to taste
- ½ tablespoon extra virgin olive oil
- ¼ cup mild to hot pickled jalapeños depending on your preference
- 8 corn tortillas
- 5.3 oz plain Greek yogurt
- ½ cup low-fat sour cream
- 2-3 chipotle peppers in adobo sauce depending on your heat preference
- 1 tablespoon coconut sugar
- Preheat oven to 350 degrees F.
- First, make the chipotle cream sauce.
- Place yogurt, sour cream, chipotle peppers, 1 teaspoon lime juice and coconut sugar in a blender and blend until smooth. Pour into a bowl and set aside.
- Preheat grill to medium-high heat (we used a Big Green Egg and heated it to 400 degrees F)
- In a shallow dish, pour 1 tablespoon fresh lime juice over each Mahi filet, cover and place into the refrigerator to marinate for 15 minutes, while grill is heating up.
- Shred cabbage and set aside.
- Drizzle fish with olive oil, rub with adobo seasoning and season, lightly, with salt and pepper
- Cook Mahi Mahi on a grill pan, rotating every 5 minutes until filets flake but aren't falling apart (about 15-20 minutes, depending on the size of your filets)
- As soon as the fish goes on the grill, wrap tortillas in 2 stacks of 4 in aluminum foil.
- Heat in the oven for 15-20 minutes, while fish is cooking.
- Assemble tacos, using ½ filet per taco, top with shredded cabbage, pickled jalapeños and drizzle with chipotle cream.