Name: Mahi Mahi Fish Tacos with Strawberry Slaw Recipe
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: Mexican
Ingredients: 1.5 pounds mahi mahi fillets skinless; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 tablespoon reduced sodium soy sauce; 1.5 teaspoons paprika; 1.5 teaspoons chipotle chile powder; 1.5 teaspoons brown sugar; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 0.5 teaspoon dried oregano; 6-8 6-inch corn tortillas warmed; 1 recipe avocado crema; 2 cups thinly sliced green cabbage; 1 pint strawberries hulled and chopped; 1 cup diced pineapple; 1 cup blueberries; 0.5 cup diced red onion; 1-2 jalapenos seeded, deveined, minced (use 1 for very mild heat); 0.5 cup loosely packed cilantro chopped; 2 tablespoons lime juice; 0.25 teaspoon salt; 0.25 teaspoon pepper

If you’re on the hunt for a fresh, vibrant dinner that's bursting with flavor, I’ve got you covered. This Mahi Mahi Fish Tacos with Strawberry Slaw Recipe combines tender mahi mahi with a zesty marinade, topped with a sweet and tangy strawberry pineapple slaw—it’s like a fiesta in every bite!

This image shows four tacos lined up closely on a white marbled surface. Each taco has two slightly charred yellow corn tortillas as the base layer. On top of the tortillas, there is a layer of grilled fish with a dark brown crust and visible seasoning. Over the fish, there is a colorful mix of diced ingredients including red onions, green bell peppers, red bell peppers, avocado chunks, and bright yellow mango pieces. The tacos are topped with a light-colored creamy sauce that is drizzled unevenly. Fresh green cilantro leaves are scattered over the tacos for garnish. A half lime with a textured pale green interior sits near the bottom left of the image. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mahi Mahi Fish Tacos with Strawberry Slaw Recipe
Top Tip
How to Serve Mahi Mahi Fish Tacos with Strawberry Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mahi Mahi Fish Tacos with Strawberry Slaw Recipe

Why You'll Love This Recipe

I remember the first time I made these tacos—it was an instant hit at our dinner table! The layers of flavor and easy prep make this one of my go-to recipes when I want something that’s quick, healthy, and impressive.

Bright and Balanced Flavors: The citrus marinade perfectly complements the mild mahi mahi, while the strawberry pineapple slaw adds a fresh, fruity twist.
Quick and Easy Prep: From marinade to assembly, you’ll have dinner ready in just 36 minutes.
Perfect for Entertaining: These tacos are colorful and flavorful, sure to wow your guests without stress.
Gluten-Free Delight: Using corn tortillas keeps it naturally gluten free without sacrificing taste or texture.

Ingredients & Why They Work

Getting the right ingredients is half the fun here. Pick fresh, skinless mahi mahi fillets that are thick and firm for the best texture. For the slaw, ripe strawberries and sweet pineapple create that vibrant contrast in every bite. Let’s break down the essentials so you know exactly what to look for.

Flat lay of fresh mahi mahi fillets skinless with a pale pink and white texture, a stack of soft 6-inch corn tortillas warm and pliable, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of bright green lime juice, a small white ceramic bowl of dark reduced sodium soy sauce, small white ceramic bowls holding vibrant red paprika powder, deep reddish-brown chipotle chile powder, rich brown sugar, warm brown ground cumin, off-white garlic powder, pale beige onion powder, fine salt crystals, and dried oregano flakes; thinly sliced crisp green cabbage in a large simple white ceramic bowl, hulled and chopped fresh strawberries with glossy red skins, diced bright yellow pineapple chunks, plump deep blue blueberries, diced vivid purple-red onion, finely minced green jalapeno peppers, loosely packed chopped fresh cilantro leaves, and a small white ceramic bowl of fresh lime juice for the slaw — all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mahi Mahi Fillets: Go for fresh or properly thawed wild-caught, skinless fillets to keep the fish tender and flaky. Thick cuts work best.
Olive Oil: A good quality olive oil helps the marinade cling to the fish and adds a smooth richness.
Lime Juice: This brightens the marinade and adds that zesty acid touch without overpowering the fish.
Reduced Sodium Soy Sauce: Adds umami depth while keeping saltiness in check.
Spices (Paprika, Chipotle Chile Powder, Brown Sugar, Cumin, Garlic Powder, Onion Powder, Salt, Dried Oregano): They create a balanced smoky, sweet, and earthy flavor profile that sets these tacos apart.
Corn Tortillas: Authentic 6-inch corn tortillas provide the perfect warm, soft base that holds everything together.
Avocado Crema: Creamy and cooling, this pairs beautifully with the spicy slaw and smoky fish.
Green Cabbage: Thinly sliced for crunch and to soak up the fresh slaw dressing without getting soggy.
Strawberries: Fresh, hulled, and chopped for sweet bursts in every bite.
Pineapple: Adds a tropical sweetness that balances the smoky spices in the fish.
Blueberries: Optional but fun for extra fruity pop and vibrant color.
Red Onion: For a bit of sharpness and crunch.
Jalapenos: Seeded and minced to control heat—use one for mild and two if you like a bit more kick.
Cilantro: Fresh and loosely packed, it brightens up the slaw with herbaceous notes.
Salt & Pepper: Essential seasonings to bring everything together perfectly.
Lime Juice (for slaw): Adds a zingy acidity that livens the slaw flavors just right.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mahi Mahi Fish Tacos with Strawberry Slaw Recipe is how you can easily put your own spin on it. Whether you want to amp up the heat, swap out fruits, or try a different cooking method, these tacos are totally adaptable to your taste buds and occasion.

Swap the Slaw Fruit: I love experimenting with different seasonal fruits in the slaw. Mango or peach chunks work beautifully during summer, adding a sweet contrast to the spicy chipotle in the fish marinade.
Spice Level Adjustment: If you’re sensitive to heat, start with just one jalapeño or omit it entirely. For a bolder kick, keep the seeds in or add a dash of hot sauce on top!
Grill Instead of Stovetop: For that classic smoky flavor, try grilling your mahi mahi. It only takes about 3 minutes per side and gives the fish a wonderful char that pairs perfectly with the fruity slaw.
Make it Vegan: Replace mahi mahi with grilled portobello mushrooms or crispy tofu and use a vegan avocado crema alternative. The fresh slaw still steals the show!
Extra Crunch: Add crushed toasted pepitas or chopped roasted peanuts on top for a satisfying crunch twist.

Step-by-Step: How I Make Mahi Mahi Fish Tacos with Strawberry Slaw Recipe

The image shows two grilled tacos on a white plate with a white marbled surface underneath. Each taco has three main layers: the bottom layer is a slightly charred yellow corn taco shell, the middle layer has pieces of grilled brown meat with green herbs sprinkled on top, and the top layer is colorful with diced red strawberries, orange fruit chunks, white shredded cabbage, and a dollop of light green sauce. There are lime wedges near the tacos, and a woman's hand is holding the edge of one taco. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Zesty Marinade

Start by combining 3 tablespoons of olive oil, 2 tablespoons of fresh lime juice, 1 tablespoon reduced sodium soy sauce, and all the spices—paprika, chipotle chile powder, brown sugar, ground cumin, garlic and onion powders, salt, and dried oregano—in a small bowl. Whisk everything together until it forms a smooth, fragrant marinade that smells bright with a hint of smoky spice.

Step 2: Marinate the Mahi Mahi Fillets

Lay your 1.5 pounds of skinless mahi mahi fillets flat in a shallow dish. Pour the marinade evenly over the fish, rubbing it gently to coat both sides. Let the fish absorb those flavors for up to 30 minutes at room temperature while you prepare the slaw and avocado crema. Avoid marinating longer than 30 minutes to keep the fish from becoming mushy.

Step 3: Toss Together the Fresh Strawberry Pineapple Slaw

In a large bowl, combine 2 cups of thinly sliced green cabbage, 1 pint of hulled and chopped strawberries, 1 cup diced pineapple, 1 cup blueberries, half a cup of diced red onion, minced jalapeño(s), and chopped cilantro. Dress it all with 2 tablespoons of lime juice, plus salt and pepper to taste. Toss thoroughly, then refrigerate until you're ready to assemble your tacos. If the mixture gets too juicy from the strawberries, strain a little liquid off before serving to keep the slaw crisp.

Step 4: Prepare the Creamy Avocado Crema

While the fish marinates and the slaw chills, make your avocado crema—rich, smooth, and tangy. Store it in the fridge until taco assembly so it’s perfectly cold and creamy, ready to balance the smoky-spicy fish and sweet-tart slaw.

Step 5: Cook the Mahi Mahi on the Stovetop

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering and just about to smoke. Carefully lay the marinated mahi mahi fillets in the pan. Cook for about 3 to 4 minutes on each side—watching the edges turn opaque and the fish flake easily with a fork. Don’t overcook; the internal temperature should reach around 137°F. This ensures your mahi mahi stays tender and juicy with a beautiful, lightly golden crust.

Step 6: Rest, Flake, and Build Your Tacos

Remove the fish from the skillet and let it rest for about 5 minutes, allowing the juices to redistribute. Then, break the fish into large chunks. Warm your 6-8 corn tortillas until soft and pliable, then layer each with plenty of fish pieces, a generous scoop of your strawberry pineapple slaw, and a drizzle of avocado crema. Finish with extra lime wedges and your favorite hot sauce for an added zing.

Top Tip

These tips have truly transformed the way I prepare Mahi Mahi Fish Tacos with Strawberry Slaw Recipe. They help ensure every bite is bursting with flavor and has the perfect texture.

Use Quality Corn Tortillas: From my experience, high-quality corn tortillas make all the difference—they hold up to the juicy flavors without falling apart and add authentic taste.
Don’t Over-Marinate: I learned the hard way that marinating mahi mahi longer than 30 minutes causes the fish to become mushy due to the lime’s acidity—stick strictly to the recommended time.
Preheat Your Skillet Properly: Always wait for the oil to be sizzling hot before adding the fish; this gives you that gorgeous golden crust and keeps the fish juicy inside.
Let the Fish Rest: I always let the mahi mahi rest for 5 minutes after cooking—this step is key for juicy, tender pieces in your tacos and is easy to overlook.

How to Serve Mahi Mahi Fish Tacos with Strawberry Slaw Recipe

The image shows a clear glass bowl on a white marbled surface filled with a mix of chopped fruits and herbs. There are four main sections in the bowl: bright red chopped strawberries on the left, small yellow mango pieces below them, a pile of finely chopped green herbs in the center, and fresh blueberries mixed with small pieces of purple onion on the right. The colors are very bright and fresh, with the red, yellow, green, purple, and blue creating a vibrant look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your tacos, try garnishing with extra lime wedges for a zesty squeeze, fresh cilantro leaves for a burst of herbal freshness, or a drizzle of your favorite hot sauce to add a spicy kick. Slices of avocado or crumbled cotija cheese also make lovely toppings if you want to mix up textures and flavors.

Side Dishes

Pair your Mahi Mahi Fish Tacos with classic Mexican sides that complement the vibrant slaw perfectly. Black beans or a simple Mexican street corn salad (elote) are excellent choices. A light cilantro lime rice or even a chilled cucumber salad can brighten the meal without overpowering those fresh tropical flavors.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked mahi mahi in an airtight container in the refrigerator, where it will keep well for up to four days. Be sure to keep the slaw and avocado crema separate to maintain their freshness and texture.

Freezing

If you want to save mahi mahi for later, it freezes beautifully. After cooking, let the fish cool completely, then place it in an airtight container or plastic freezer bag, squeezing out extra air. It will maintain quality for 2 to 3 months. However, the strawberry pineapple slaw and avocado crema do not freeze well, so keep those fresh.

Reheating

For gently reheating, a nonstick skillet over medium heat with a little oil is my preferred method—it prevents drying out and adds a touch of richness. Alternatively, microwave in short bursts, or reheat wrapped in foil at 350°F for about 10 minutes. Avoid overheating to keep the mahi mahi tender.

Frequently Asked Questions:

Can I use other types of fish besides mahi mahi for this recipe?

Absolutely! While mahi mahi is wonderful for its firm texture and mild flavor, you can also try cod, tilapia, or snapper. Just adjust cooking times based on the thickness of the fish and keep the marinade time under 30 minutes to preserve texture.

How spicy is the strawberry pineapple slaw, and can I adjust it?

The slaw has a mild to moderate heat depending on how many jalapeños you include. Using one jalapeño keeps the heat very mild, while two adds a bit more kick. You can always remove the seeds and membranes to tone down the spiciness further.

What’s the best way to warm corn tortillas for these tacos?

I recommend warming tortillas either on an open flame briefly for a slight char, or in a dry skillet for 20-30 seconds per side until soft and pliable. You can also microwave a stack covered with a damp towel or warm them in the oven wrapped in foil—just avoid overheating so they don’t dry out.

Can I prepare parts of this recipe ahead of time?

Yes! You can prepare the marinade up to 2 days in advance, keep the slaw ingredients chopped separately for up to 24 hours, and make the avocado crema up to 3 days ahead—just keep it covered tightly to prevent browning. However, marinate the fish only right before cooking for best results.

Final Thoughts

This Mahi Mahi Fish Tacos with Strawberry Slaw Recipe is one of those dishes that always impresses, whether you’re whipping it up for a busy weeknight or serving it at a sunny gathering with friends. The bright, fresh flavors combined with the creamy avocado and perfectly cooked fish create a joyful bite every time. I hope you enjoy making it as much as I do—it’s a delicious way to bring a little festive flair and healthy goodness to your table!