Best 5 Grilled Mahi Mahi Tacos Recipes

**Grilled Mahi-Mahi Tacos: A Symphony of Mexican Flavors**

Indulge in the tantalizing flavors of Mexican cuisine with our grilled mahi-mahi tacos. These tacos are a perfect blend of fresh, succulent fish, tangy salsa, creamy avocado, and zesty cilantro. Grilled to perfection, the mahi-mahi bursts with savory goodness, complemented by a medley of Mexican spices. Served on warm tortillas, these tacos are a delightful fusion of textures and flavors that will tantalize your taste buds.

**A Culinary Journey through the Recipe Collection**

Embark on a culinary adventure with our diverse collection of grilled mahi-mahi taco recipes. Discover the classic Grilled Mahi-Mahi Tacos recipe, a straightforward yet flavorful dish that showcases the natural taste of the fish. For those who crave a spicy kick, the Grilled Mahi-Mahi Tacos with Spicy Avocado Salsa recipe delivers a zesty punch with its creamy, fiery salsa.

If you prefer a smoky and aromatic variation, the Grilled Mahi-Mahi Tacos with Chipotle Crema recipe tantalizes with its smoky chipotle crema and tangy pickled red onions. For a vegetarian twist, the Grilled Veggie Tacos with Avocado-Corn Salsa recipe offers a medley of grilled vegetables, creamy avocado salsa, and crunchy corn tortillas. Each recipe is unique, offering a distinct flavor profile that caters to various palates and preferences.

Let's cook with our recipes!

GRILLED MAHI-MAHI TACOS

Grilled Mahi-Mahi Tacos image

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 30

Ingredients

Pico de gallo:
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 cup heavy cream
2 tablespoons sour cream
Kosher salt
freshly ground black pepper
Hot pepper sauce
Tacos:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Steps:

For pico de gallo:
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
For crema:
Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
For tacos:
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.

EASY GRILLED MAHI MAHI

Easy Grilled Mahi Mahi image

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories Seafood Fish Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11

Ingredients

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI-MAHI WITH MOJO

Grilled Mahi-Mahi with Mojo image

Provided by Food Network Kitchen

Categories main-dish

Time 17m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for brushing
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish
Two 5- to 6-ounce mahi-mahi fillets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Mixed greens, for serving

Steps:

Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams

GRILLED MAHI-MAHI TACOS

Grilled Mahi-Mahi Tacos image

Make and share this Grilled Mahi-Mahi Tacos recipe from Food.com.

Provided by gailanng

Categories Mahi Mahi

Time 38m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb sea bass or 1 lb tilapia fillet
2 -3 tablespoons vegetable oil
3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste)
1/2 teaspoon cumin
2 teaspoons kosher salt (less if using table salt)
1/4 teaspoon cayenne
1/4 teaspoon pepper
1/4 teaspoon chopped cilantro
1/4 teaspoon oregano
14 ounces shredded coleslaw mix (from bag)
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons sugar
2 teaspoons cider vinegar
2 diced chipotle chiles in adobo
1/2 teaspoon kosher salt
lime wedge (don't leave this out~it adds a splash of acidity)
4 large flour tortillas

Steps:

In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
While the fish is marinating, preheat the grill to medium-high.
Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.

Nutrition Facts : Calories 608.1, Fat 21.6, SaturatedFat 4, Cholesterol 86.5, Sodium 2410.1, Carbohydrate 71.1, Fiber 6.3, Sugar 8.6, Protein 32

Tips:

Choose fresh mahi-mahi fillets: Look for fillets that are firm and have a slight bounce to them. Avoid fillets that are slimy or have a strong fishy smell.
Marinate the mahi-mahi before grilling: This will help to infuse the fish with flavor and prevent it from drying out. You can use a variety of marinades, such as a simple olive oil and lemon juice marinade, or a more complex marinade made with herbs, spices, and citrus fruits.
Grill the mahi-mahi over medium-high heat: This will help to sear the fish and prevent it from sticking to the grill. Cook the fish for about 4-5 minutes per side, or until it is cooked through and flakes easily with a fork.
Serve the mahi-mahi tacos with your favorite toppings: Some popular toppings include shredded cabbage, salsa, guacamole, sour cream, and cheese. You can also add a squeeze of lime juice or a dash of hot sauce for extra flavor.

Conclusion:

Grilled mahi-mahi tacos are a delicious and healthy meal that can be enjoyed by people of all ages. The fish is mild in flavor and pairs well with a variety of toppings. Plus, it's a good source of protein, omega-3 fatty acids, and other nutrients. So next time you're looking for a quick and easy meal that's also good for you, give grilled mahi-mahi tacos a try!