Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw

Name: Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 lb mahi mahi fillets; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; Juice of 1 lime; 2 cups shredded green cabbage; 1/2 cup shredded red cabbage; 1/4 cup chopped fresh cilantro; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon honey; Salt and pepper to taste; 8 small corn tortillas; 1 avocado, sliced; Lime wedges for serving

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Cuisine

Mexican-Inspired

Servings

Prep Time

10 minutes

Cook Time

12 minutes

Calories

310

These Mahi Mahi Tacos with Cilantro-Lime Slaw are a celebration of coastal flavor, bringing together the vibrant zest of lime, the boldness of chili and paprika, and the fresh crunch of cabbage.

The fish is marinated in a simple yet powerful blend of spices and citrus, then either baked or grilled to flaky perfection. It’s the kind of dish that transports you straight to a sunny beachside cantina, where the scent of grilled seafood mingles with ocean breeze and lime zest in the air.

The cilantro-lime slaw adds the perfect creamy and tangy contrast to the savory mahi mahi, and each tortilla becomes a handheld masterpiece.

This recipe is great for those weeknights when you want something exciting yet healthy, or for entertaining guests who appreciate a vibrant, crowd-pleasing meal.

Mahi mahi’s firm texture makes it ideal for tacos, and the slaw keeps everything balanced and bright. Whether you're a taco aficionado or simply craving something different for dinner, these tacos will impress.

Image of Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw

Ingredients

For the Fish:

1 lb mahi mahi fillets
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Juice of 1 lime

For the Slaw:

2 cups shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon honey
Salt and pepper to taste

For the Tacos:

8 small corn tortillas
1 avocado, sliced
Lime wedges for serving

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Directions

Preheat oven to 400°F (200°C) or heat a grill to medium-high.
Pat the mahi mahi fillets dry and place on a plate.
In a small bowl, mix olive oil, chili powder, cumin, paprika, cayenne, salt, pepper, and lime juice. Rub the mixture all over the fish.
Bake or grill the fish for 10–12 minutes or until cooked through and flakes easily with a fork.
While the fish cooks, prepare the slaw: Combine green and red cabbage, cilantro, mayo, lime juice, honey, salt, and pepper in a bowl. Toss to coat and chill until ready to use.
Warm the tortillas in a dry skillet or wrap them in foil and place in the oven for 5 minutes.
Flake the cooked mahi mahi and assemble tacos by placing fish on tortillas, topping with slaw and avocado slices.
Serve with lime wedges and extra cilantro if desired.

Nutrition

Serving Size: 1
per serving: Calories; 310

Amount/Serving % Daily Value

Fat: 16 grams; 21%
Saturated Fat: 3 grams; 15%
Cholesterol: 50 milligrams; 17%
Sodium: 340 milligrams; 15%
Carbs: 18 grams; 6%
Protein: 25 grams
Sugar: 3 grams
Fiber: 4 grams; 14%

10 Tips for Cooking Mahi Mahi Tacos with Cilantro-Lime Slaw:

Pat the fish dry before seasoning to help the spices adhere better.
Don’t overcook the mahi mahi — it should flake easily but still be moist.
Let the slaw chill for at least 10 minutes to blend flavors.
Use a mandoline or sharp knife to shred cabbage finely for the best texture.
Warm tortillas briefly before serving to make them more pliable.
Add avocado just before serving to prevent browning.
Grill the fish for a smoky depth of flavor.
Make it spicy by adding diced jalapeños to the slaw.
Use corn tortillas for a gluten-free option or flour if preferred.
Garnish with fresh lime wedges and cilantro to elevate presentation.

Serve it with Suggestions:

A side of black bean and corn salad
Fresh pineapple or mango salsa
Mexican-style rice
A light beer or lime margarita
Tortilla chips and guacamole
Roasted sweet potato wedges
Cucumber-lime agua fresca
Grilled street corn (elote)

FAQ's

Q: Can I use frozen mahi mahi?
A: Yes, just thaw it completely and pat dry before seasoning.

Q: How do I store leftovers?
A: Store fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fish gently before assembling.

Q: Can I use a different type of fish?
A: Absolutely! Cod, tilapia, or snapper work well too.

Q: Is there a dairy-free alternative for the slaw?
A: You can use dairy-free mayo or Greek yogurt alternatives.

Q: Can I prepare the slaw ahead of time?
A: Yes, it actually tastes better when made a few hours in advance.

Chef's Recommendation

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Crispy Mahi Mahi Tacos with Zesty Cilantro-Lime Slaw