My grilled Mahi Mahi Tacos combine sweet, flaky fish with an herbal fruit salsa that’s zesty, tangy, and surprisingly spicy. You can’t top the bright acidity of the fruit and lime in the cranberry mango topping – it complements the fish perfectly, and ties the whole dish together! With the use of frozen fruit and ingredients you can find in any season, you can enjoy these fish tacos year round.

This mahi mahi taco recipe takes fresh produce, great flavors, and creamy Mexican authenticity and wraps it all up in a warm tortilla. It’s one of my favorite ways to enjoy seafood regardless of the season, and it’s sure to please even the snobbiest fish fanatic!

I love using this fish for grilling: it really holds up to the heat and won’t fall apart when flipped. Its flavor isn’t strong but also doesn’t get lost among the seasonings.

Like I said, this is a great fish – but the secret to these delicious mahi mahi fish tacos actually lies in the topping! Tart cranberries and tropical mango are tossed together with spicy chilis for a truly unique fruit salsa. To make this year round I buy bags of cranberries and keep them in the freezer.

Want more heat in your mahi mahi tacos? Substitute the cabbage with a spicy cilantro lime coleslaw. It’s creamy, zesty, and flavors the fish without drowning it in extra sauces. 

INGREDIENT NOTES AND SUBSTITUTIONS

• Mahi Mahi – This is a very mild fish, perfect for those who dislike a strong “fishy” flavor. Halibut is a great substitute, if necessary.
• Cabbage – A crisp filler for your mahi mahi fish tacos. You could also use your favorite coleslaw. 
• Cilantro – This fresh herb will brighten up each bite. Some parsley or dill could be added or used instead.
• Mexican Crema – A tangy, thick cream used in an abundance of Mexican cuisine. 
• Orange Zest – Use half of the zest from one orange. I recommend Navel oranges for their thick peels. 
• Cotija Cheese – A crumbly, sharp cheese. Try substituting with queso fresco, or even just some crumbled feta cheese.
• Whole Wheat Tortillas – Feel free to substitute with your tortilla of choice.
• Cranberry Mango Salsa – Our fruity topping contains: 
  • Cranberries & Mango – You can use either fresh or frozen in this recipe. If you have a hard time finding cranberries, pitted cherries are a fantastic alternative.
  • Rosemary – Try thyme or basil if rosemary is unavailable. 
  • Jalapeño – Banana peppers can be used for less spice, or a habanero can be used for extra heat. 
  • Honey & Brown Sugar – Rather than sweeten with just sugar, I use honey and brown sugar for additional depth and flavor. 
  • Chipotle Chili in Adobo Sauce – Dried chilis in a tangy, spicy sauce. 
  • Garlic – If substituting with powder, use ¼ teaspoon per clove you’re replacing.

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HOW TO MAKE MAHI MAHI TACOS

1. Prepare to Roast. Preheat your oven to 450°F and prepare a pan with a thin coating of cooking spray. 
2. Mix the Fruit Salad. Throw all of the fruit salad ingredients except for the mango into an oven-safe container. Toss all together until well mixed and then bake for 15 minutes. Once the juice bursts from the berries, remove from the oven and let cool. After 10 minutes or so, add the mango. Sprinkle in salt to taste.
3. Prepare to Grill. Bring your grill to 450°F while cleaning the fish: rinse under cool running water and pat dry with a paper towel. Season simply with a coating of olive oil and a bit of salt and pepper. 
4. Prepare the Toppings. Finely chop the cilantro, cut limes into wedges, break the cotija cheese apart into small crumbles, and slice the cabbage. Put each in its own bowl. Place the crema in a bowl and top with orange juice, and set all toppings aside until you are ready to assemble the grilled mahi mahi tacos. 
5. Grill the Fish and Tortillas. Lay the fish filets on the grill and cook for just 2 minutes per side. Let rest briefly before slicing into bite-sized pieces. Heat the tortillas on the grill as well before assembling.
6. Assemble & Serve. Assemble the mahi mahi tacos in this order: cabbage, fish filets, crema, cilantro, fruit salsa, and a final topping of crumbled cotija. 

Are mahi mahi tacos healthy? 

This fish is an excellent source of protein, as well as vitamin B. It’s also a great source of potassium. Additionally, it doesn’t contain too much fat and is one of the leanest proteins you can consume.

At the end of the day, the overall healthiness of a dish depends on its preparation. This particular mahi mahi fish taco recipe is topped with fruits and vegetables, and is simply seasoned and grilled with olive oil rather than butter. 

What does grilled mahi mahi taste like? 

This is a flaky, white-fleshed fish. It’s generally very mild in flavor and is not fishy nor gamey. 

Texture-wise, it’s rather flaky but also somewhat firm and dense. It holds up well to grilling and doesn’t fall apart easily. 

How do you know when grilled mahi mahi is done cooking? 

You can easily tell when fish is done cooking with just a fork. 

Stick your fork into the center of the fish at a slight angle and twist. If the flesh easily flakes and pulls away from the filet, then it’s done! At this point, remove from heat as quickly as possible to avoid overcooking and drying out. 

This recipe post, originally published on Kevin Is Cooking September 2014, has been updated with new content, photos and/or video in June, 2022.