Mahi Mahi Tacos go from prep to table in about 30 minutes. Seasoned fish is perfectly cooked then drizzled with a spicy sauce and topped with cilantro lime fish taco slaw.
Mahi mahi tacos are one of those meals that I could easily live off of, and it would never get old. I mention these tacos periodically in different posts, because they’re one of my absolute favorite seafood dishes, next to crab cakes, baked flounder, and hot crab dip, and they remind me of the years my family lived in South Florida.
They’re easy to make and super versatile with a variety of topping options. Mahi mahi tacos make an easy lunch or dinner anytime, especially if you’d craving a meal with a bit of tropical flare! You can even use Grilled Mahi Mahi or baked Mahi Mahi instead of cooking the fish on the stovetop if you prefer.
How to make mahi mahi tacos:
- Combine the garlic powder, onion powder, and seafood seasoning.
- Pat the mahi mahi fillets dry with a paper towel, and sprinkle all sides with the seasoning mix.
- Heat a medium skillet over low to medium heat. Add butter and oil, then add the fish.
- Cook for 3 to 5 minutes on each side until an instant read thermometer reads 145°F when inserted into the thickest part of the fillets.
- Allow the fillets to cool for 5 minutes before shredding into chunks with a fork. Place the pieces in tortillas, and add your favorite toppings.
What goes well with mahi mahi tacos?
- Fish Taco Slaw
- Pineapple Salsa
- Mango Pineapple Salsa
- Cilantro Lime Rice
- Spicy Fish Taco Sauce
- Homemade Remoulade Sauce
- Chipotle Cream Sauce
- Pico de Gallo
- Slaw with Southern Coleslaw Dressing
- Spicy Coleslaw
- Corn and Black Bean Salsa
What does mahi mahi taste like?
Mahi mahi is a warm water, white fish that’s commonly found in tropical and sub-tropical waters. It’s also known as dolphin (not the same as Flipper), dolphinfish, or dorado. It has a slightly sweet, mild flavor with hearty flesh.
It flakes nicely when prepared properly and holds up well to other ingredients. Mahi mahi isn’t soft like cod or flounder. It has a meatier, steak-like texture similar to that of swordfish.
How do you keep mahi mahi from drying out?
If the fillets are purchased with the skin on, leave the skin on while they cook to retain some of the moisture.
Don’t overcook the fish; otherwise it will dry out quickly. Mahi mahi is considered safe to consume when it reaches 145°F. Much hotter than that, and it begins to dry out.
Try adding a lid to the skillet to hold in steam which will help lock in moisture.
Mahi Mahi TacosPrint Save Saved! Pin
I earn a commission from Amazon and Instacart from qualifying purchases.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon seafood seasoning something similar to Old Bay
- 1 Pound mahi mahi fillets patted dry
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Items for Serving:
- 8 corn tortillas
- 8 ounces fish taco slaw
- 4 ounces fish taco sauce
- Lemon wedges
- Combine the garlic powder, onion powder, and seafood seasoning in a small bowl. Set aside.½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon seafood seasoning
- Pat the fish fillets dry with a paper towel. Sprinkle the fish on both sides with the seasoning mix and press gently to ensure it sticks.1 Pound mahi mahi fillets
- Heat a medium skillet over low to medium heat. Add the butter and olive oil. Once the butter melts, add the fish. Cook for 3 to 5 minutes on each side. An instant read thermometer should read 145°F when inserted into the thickest part of the fish. The fish should be opaque and flake easily when done.1 tablespoon unsalted butter1 tablespoon olive oil
- Remove the fish from the pan to a waiting plate. Let it rest for 5 minutes, then cut it into large pieces. Divide the fish evenly between the tortillas. Top with fish taco sauce and slaw.8 corn tortillas8 ounces fish taco slaw4 ounces fish taco sauce
- Serve immediately with lemon wedges. Storage is not recommended.