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These Mahi Mahi Fish Tacos are fresh, light, and packed with bright citrus flavor, with tender grilled fish tucked into warm tortillas and piled with corn salsa. I first made these on a warm spring evening when we wanted something fresh off the grill, and the whole family agreed they tasted like a beach vacation. If you love our carne asada tacos, this lighter seafood version is a must.
A quick lime and cilantro marinade is the secret to flaky, flavorful mahi that grills up in just minutes.
Mahi Mahi Fish Tacos Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 2 servings
- ⚡ Calories: 278kcal
- 🌶️ Flavor Profile: Fresh, citrusy, smoky
- ✋ Difficulty: Easy, on par with our carne asada tacos
Quick Answer
Whisk a marinade of lime juice, zest, olive oil, cilantro, and seasonings, then marinate the mahi for 15 minutes to 1 hour. Grill the fish over medium-high heat for 3 to 5 minutes per side until it reaches 145 degrees, then flake it into warm tortillas with corn salsa and your favorite toppings.
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Why This Recipe Works
Click to see the technique science
- A citrus marinade does the work. Lime juice, zest, and cilantro infuse the mahi with bright flavor in as little as 15 minutes.
- Mahi holds up on the grill. Its firm, meaty texture means it grills beautifully without falling apart like more delicate fish.
- Quick cooking keeps it moist. Just 3 to 5 minutes per side gives you flaky, juicy fish with great grill marks.
- Corn salsa adds freshness. A bright roasted corn salsa balances the smoky grilled fish with sweetness and crunch.
- Do not over marinate. Keeping the marinade time to an hour or less stops the lime acid from making the fish mushy.
Why You’ll Love This Recipe
- They are fresh, light, and ready in about 25 minutes start to finish.
- A simple lime cilantro marinade delivers big, bright flavor.
- They are perfect for taco night and an easy way to get more seafood on the table.
Key Ingredients
Here is what makes these mahi mahi fish tacos so good. Fresh, simple ingredients.
- Mahi Filets: A firm, mild white fish that grills up flaky and holds together in tacos.
- Fresh Lime: The juice and zest brighten the marinade and the finished tacos.
- Cilantro: Adds that classic fresh, herby flavor to the marinade.
- Olive Oil: Carries the flavor and helps the fish grill without sticking.
- Corn Salsa: A sweet, roasted corn salsa is the perfect fresh topping.
See recipe card for exact quantities.
Variations and Substitutions
These mahi mahi fish tacos are easy to make your own.
- Different fish: Swap in any firm white fish like cod, halibut, or grouper.
- Spicy: Add chili powder or a diced jalapeno to the marinade for heat.
- Slaw topping: Top with a crunchy cabbage slaw instead of corn salsa.
- Creamy drizzle: Add a lime crema or avocado sauce for richness.
- Blackened: Coat the mahi in blackening seasoning before grilling.
How to Make Mahi Mahi Fish Tacos
- Add the lime juice, zest, olive oil, cilantro, salt, garlic powder, onion powder, and pepper to a bag and toss to combine.
- Add the mahi filets, massage in the marinade, and marinate 15 minutes to 1 hour.
- Oil the grates and grill the mahi over medium-high heat.
- Grill 3 to 5 minutes per side until it reaches 145 degrees, then flake into warm tortillas and add toppings.
Recipe Tips & Tricks
- Do not marinate longer than an hour or the lime acid will start to break down the fish.
- Oil the grill grates with a paper towel so the delicate mahi does not stick.
- Use a fish spatula to flip the filets so they stay intact.
- Grill on medium-high for a quick golden sear and nice grill marks.
- Warm the tortillas right on the grill so they are toasty and pliable.
- Cook to 145 degrees for perfectly flaky, fully cooked mahi.
Serving Ideas and Suggestions
These mahi mahi fish tacos are made for a fresh, fun taco night. Set out warm tortillas, the grilled flaked fish, and bowls of corn salsa, avocado, lime wedges, and crema so everyone can build their own.
They pair beautifully with rice, beans, and a simple salad. A cold drink and some chips and salsa round out a summery meal.
For a bigger taco bar, serve them alongside our carne asada tacos or a batch of crispy fried shrimp.
These tacos are also wonderful for entertaining since most of the work happens before guests arrive. Mix the marinade and prep your toppings ahead, then grill the mahi fresh when everyone is ready to eat. A pitcher of margaritas or a citrusy agua fresca makes the meal feel like a real fiesta, and any leftover grilled mahi is delicious flaked over a salad or rice bowl the next day.
Mahi Mahi Fish Tacos FAQs
Mahi mahi is ideal for fish tacos because it is firm and mild, so it grills up flaky and holds together. You can also use cod, halibut, or grouper in this recipe.
Marinate the mahi for 15 minutes to 1 hour. Do not go past an hour for these mahi mahi fish tacos, since the lime acid will start to break down the fish.
Yes. Cook the marinated mahi in a hot oiled skillet or grill pan over medium-high heat for 3 to 5 minutes per side until it flakes easily. You can also broil the filets on a foil lined sheet a few inches from the heat, watching closely so they do not dry out. A cast iron pan gives you a nice sear that mimics the grill nicely.
Corn salsa, avocado, cabbage slaw, lime crema, fresh cilantro, and a squeeze of lime are all great on mahi mahi fish tacos.
The mahi is done when it reaches 145 degrees in the center and flakes easily with a fork. It usually takes 3 to 5 minutes per side on the grill.
Yes. You can make the corn salsa and mix the marinade ahead. Marinate and grill the mahi just before serving for the freshest mahi mahi fish tacos.
Taco night favorite? Try our carne asada tacos next.
Firing up the grill? Our flank steak marinade is foolproof.
Round out your seafood rotation with this easy Asian glazed air fryer salmon.
Love mahi? This grilled mahi mahi is marinated in zesty Italian flavors and ready in minutes.
For a lighter grilled dish, try our shrimp bruschetta skewers.
Mahi Mahi Fish Tacos
Ingredients
- 2 tablespoons lime juice fresh squeezed
- zest of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons fresh chopped cilantro
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2 large mahi filets
- 1 recipe Roasted Corn Salad
Instructions
- Add the lime juice, zest, olive oil, cilantro, salt, garlic powder, onion powder, and pepper in a gallon-sized zip-topped bag.2 tablespoons lime juice, zest of 1 lime, 2 tablespoons olive oil, 2 tablespoons fresh chopped cilantro, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper
- Close the bag and toss the ingredients to combine.
- Add the Mahi filets to the bag and close it. Gently massage the marinade into the filets so they are well coated.2 large mahi filets
- Marinade for 15 minutes to 1 hour; do not surpass 1 hour.
- While you are waiting for the fish to marinate, make the roasted corn salsa.1 recipe Roasted Corn Salad
- Prepare your grill and oil the grates over medium-high heat.
- Once hot, place the mahi onto the grill.
- Grill for 3-5 minutes per side or until it reaches 145°F in the center.
- Serve immediately in tortillas with the salsa and any other toppings you prefer.
Notes
- Marinate in a large mixing bowl—more room to coat those fish fillets!
- Oil the grill grate with a paper towel—keeps the mahi mahi from sticking!
- Use a fish spatula to flip—saves the flaky fish from falling apart!
- Grill on medium-high heat—gets that golden brown glow fast!
- Warm your tortillas on the grill—makes them toasty and fun!
Nutrition
Love This Recipe?
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Great recipe and easy to make.