Name: Mahi Mahi Fish Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ¾ cup mayonnaise; 1 ½ tablespoon fresh lemon juice (about ½ a lemon); 1 teaspoon Old Bay Seasoning; ½ teaspoon dried dill; ½ teaspoon onion powder; ¼ teaspoon ground cumin; ¼ teaspoon chipotle powder; ¼ teaspoon smoked paprika; ¼ teaspoon garlic salt; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 cup mayonnaise; ¼ cup fresh lime juice (about 6 to 8 limes); 2 teaspoon granulated sugar; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon black pepper; 16 ounces bagged coleslaw mix; ¼ cup fresh cilantro (finely chopped); 2 green onions (chopped); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon seafood seasoning (such as Old Bay); 1 pound mahi mahi fillets (patted dry); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 8 corn tortillas; Lemon or lime wedges

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These mahi mahi fish tacos are one of my go-to weeknight dinners, and honestly, they never get old. Flaky, pan-seared mahi mahi gets loaded onto warm corn tortillas and finished with a creamy, tangy fish taco slaw and a smoky fish taco sauce. Everything is made from scratch, start to finish, in about 30 minutes. Whether it is Taco Tuesday or just a night when you want something fresh and satisfying, this recipe delivers every time.

Close up of mahi mahi fish tacos with slaw and a squeeze of lime.

Why I Love This Mahi Mahi Fish Taco Recipe

I’ve cooked a lot of fish tacos over the years, and mahi mahi is my favorite fish to use. It has a mild, slightly sweet flavor and a firm, meaty texture that holds up beautifully in a hot skillet. The seasoning soaks right in, and the fish comes out tender and flaky every single time. Add a cool, creamy slaw and a tangy sauce and you have a complete, restaurant-quality meal without leaving home.

If you want to mix things up, my mahi mahi fish taco bowls use the same seasoned fish over cilantro lime rice for a bowl-style dinner with all the same great flavors.

What You Need to Make Mahi Mahi Fish Tacos

This recipe has three components: the mahi mahi, the fish taco slaw, and the fish taco sauce. All three come together quickly, and you can make the slaw and sauce ahead of time so the only thing left to do at dinnertime is cook the fish.

For the mahi mahi:

Garlic powder, onion powder, and seafood seasoning (like Old Bay) make a simple but flavorful spice rub.
Fresh or fully thawed mahi mahi fillets.
Unsalted butter and olive oil for cooking.

For the fish taco slaw:

Bagged coleslaw mix, sliced green onions, and fresh cilantro.
Mayonnaise, fresh lime juice, granulated sugar, garlic powder, salt, and pepper for the dressing.

For the fish taco sauce:

Mayonnaise and fresh lemon juice as the base.
Old Bay, dried dill, onion powder, cumin, chipotle powder, smoked paprika, garlic salt, salt, and black pepper.

For serving:

Warm corn tortillas (flour tortillas work too).
Lemon or lime wedges.

How to Make Mahi Mahi Fish Tacos Step by Step

I always make the slaw and sauce first so they have a few minutes to chill in the fridge while the fish cooks. The flavor on both improves with a little rest time.

Whisk together the mayonnaise, lemon juice, and all the spices in a medium bowl. Cover and refrigerate until ready to use. The sauce keeps in the fridge for up to 4 days in an airtight container.

In a medium bowl, whisk together the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper to make the dressing.

Coleslaw mix, green onions, and cilantro in a mixing bowl for fish taco slaw.

In a separate larger bowl, combine the coleslaw mix, green onions, and cilantro.

Creamy fish taco slaw in a glass mixing bowl.

Pour the dressing over the slaw and stir until everything is evenly coated. Refrigerate until you are ready to assemble the tacos. The slaw keeps for 3 to 4 days in the fridge.

Fresh mahi mahi fillets seasoned and ready to cook on a white plate.

Mix the garlic powder, onion powder, and seafood seasoning in a small bowl. Pat the mahi mahi fillets dry with a paper towel, then coat both sides in the spice mix and press gently to help it stick.

Mahi mahi fillets cooking in a skillet with butter and olive oil.

Heat a medium skillet over low to medium heat and add the butter and olive oil. Once the butter melts, add the fish and cook for 3 to 5 minutes per side until the internal temperature reaches 145°F. The fish should be opaque and flake easily.

Remove the fish from the pan and let it rest on a plate for 5 minutes. Break it into large chunks and divide it evenly between the warm tortillas.

Top with slaw and a drizzle of fish taco sauce. Serve right away with lemon or lime wedges on the side.

Tips for the Best Fish Tacos Every Time

A few things I have learned after making this recipe more times than I can count:

Make the slaw and sauce first. Both get better as they sit. Even 10 minutes in the fridge makes a noticeable difference in flavor.

Press your seasonings into the fish. Gently pressing the spice rub helps it stick and ensures every bite is full of flavor.

Do not rush the cook. Mahi mahi is lean, so it can go from perfectly flaky to dry quickly. Keep the heat at medium to medium-low and use an instant read thermometer. Pull the fish at 145°F and not a second later.

Thicker fillets need more time. If your fillets vary in thickness, keep an eye on the thinner ones and pull them first so nothing overcooks.

Add heat if you like it spicy. I sometimes toss a pinch of cayenne or chili powder into the spice rub. It pairs really well with the cool, creamy slaw.

Top down view of mahi mahi fish tacos on a plate with corn tortillas and lime wedges.

Is Mahi Mahi Good for Fish Tacos?

Absolutely, and I think it is one of the best choices you can make. Mahi mahi has a mild, slightly sweet flavor that takes on bold taco seasonings really well. Its firm texture holds together during cooking and doesn’t fall apart inside a tortilla, which makes assembly much easier. It’s also widely available fresh or frozen at most grocery stores.

If mahi mahi is not available where you are, my tilapia fish tacos use the same basic method with another mild, affordable white fish. Cod is another one of my favorites!

What to Serve Alongside Mahi Mahi Tacos

These tacos are a complete meal on their own, but a side dish rounds things out nicely. Some of my favorites:

Coconut Rice
French Fries
Onion Rings

For a bigger spread, my chile relleno casserole is hearty and crowd-pleasing alongside these tacos. And for even more ideas, check out my full guide on What to Serve with Mahi Mahi.

Do You Need to Soak Mahi Mahi Before Cooking?

No, you do not. Soaking fish is typically done to tone down a strong or muddy flavor, and mahi mahi simply does not have that problem. Its flavor is clean and mild right out of the package, so you can skip straight to seasoning and get right to cooking. It’s even better if you’re lucky enough to get it fresh!

Is Mahi Mahi a Tough Fish?

Not at all. Mahi mahi is firm but definitely not tough. When cooked correctly it becomes wonderfully flaky while still holding its shape well enough to stay put in a tortilla. The only way it turns tough is if it is overcooked. Pull it off the heat as soon as it hits 145°F and it will come out perfectly tender every time.

How to Store Leftovers

Store the cooked mahi mahi, slaw, and sauce separately in airtight containers in the fridge. The fish keeps for 3 to 4 days, the slaw for 3 to 4 days, and the sauce for up to 4 days.

To reheat the fish, warm it covered in a 275°F oven until heated through or in a covered skillet with a little water for steam. Avoid the microwave if you can, as it tends to dry the fish out. The tortillas are best warmed fresh.

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