These Mahi Mahi Tacos are perfect for taco night! They’re made with perfectly spiced, flaky mahi mahi served on warm corn tortillas and topped with fish taco slaw and fish taco sauce!
Easy Mahi Mahi Fish Tacos
Looking for a fun way to switch things up for your next Taco Tuesday? This mahi mahi fish taco recipe yields some of the best fish tacos you’ll ever get your hands on.
Mahi mahi is one of my favorite fish to cook with. It’s a flaky white fish with a mild flavor, which makes it perfect for loading up with seasonings.
All those flavors take to it so well! Put that in tacos with your favorite add-ons and you’ve got a mouthwatering meal in no time at all.
This simple dinner is ready to enjoy in no more than 30 minutes!
What Are Mahi Mahi Tacos Made Of?
You need just a few basic ingredients to make the best mahi mahi tacos! Here’s what you’ll need:
- Spices: We’re seasoning our mahi mahi with a blend of garlic powder, onion powder, and seafood seasoning.
- Mahi Mahi Fillets: You’ll need fresh fish fillets from your local grocery store. You can also use frozen, but will need to thaw them first.
- Butter and Oil: I recommend a combination of unsalted butter and olive oil for cooking the fish. It adds delicious flavor and creates the perfect texture.
- For Serving: I love to serve these tacos on warm corn tortillas topped with fish taco slaw and fish taco sauce, then garnished with lemon or lime wedges.
How to Make Mahi-Mahi Tacos
These healthy fish tacos are the perfect light and easy lunch or dinner! Just 10 minutes to prepare and 10 minutes to cook.
Scroll to the recipe card below for the full instructions and ingredient amounts.
- In a small bowl, combine garlic powder, onion powder, and seafood seasoning. Use a paper towel to pat the fish fillets dry, then sprinkle each side of the fish with the seasoning mix. Press gently to make sure it sticks.
- Add butter and oil in a medium skillet on the stove top, then heat over low-medium heat. Add the mahi-mahi fillets into the hot pan and cook until the internal temperature is 145ºF.
Tips and Notes
- Press the seasonings into the fish. This helps ensure that the spice rub sticks to the exterior.
- Don’t over-cook! With a leaner meat like mahi mahi, it can over-cook quickly. Keep in mind that thicker fillets will take longer to cook while thinner fillets will cook more quickly.
- Check the internal temperature. For the best results, use a meat thermometer to check the internal temperature of the fish. It should be 145ºF.
- You’ll know the fish is done when the texture is flaky and the meat is opaque.
- Spice things up. If you like some extra heat, try adding a little bit of chili powder or cayenne pepper to your spice rub.
I love to serve these fish tacos with slaw and taco sauce.
If you want to switch things up, feel free to enjoy your tacos with hard taco shells or flour tortillas instead. They’re also delicious topped with mango salsa, pineapple salsa, red onion, pico de gallo, avocado crema, or any of your favorite taco toppings!
Wanting to bulk your meal up? Enjoy your tacos with any of these tasty sides:
Check out my post titled What to Serve with Mahi Mahi for more side dish ideas!
Leftover mahi mahi can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To enjoy again, thaw overnight in the fridge if frozen, then warm in a baking dish covered with foil in the oven set to 275ºF.
Should I Soak Mahi Mahi Before Cooking?
Nope! There’s no need. Soaking fish before cooking it is usually to remove any muddy, fishy taste that it may have. Mahi mahi has a super mild flavor, so the extra step really isn’t necessary.
Is Mahi Mahi a Tough Fish?
No. Mahi mahi has a firm texture, but it definitely isn’t tough. When cooked properly it takes on a deliciously flaky texture, but still holds its shape well.
Keep in mind that over-cooking can cause the fish to come out tough and dry. Take it off the heat as soon as it reaches a temperature of 145ºF!
Mahi Mahi TacosPrint 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
- 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.
- Scroll up and see the post for tips, FAQs, and storage options.