Name: Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: Mexican
Ingredients: 1.5 pounds mahi mahi fillets skinless; 6-8 6-inch corn tortillas warmed; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 tablespoon reduced sodium soy sauce; 1 1/2 teaspoons paprika; 1 1/2 teaspoons chipotle chile powder; 1 1/2 teaspoons brown sugar; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon dried oregano; 2 cups thinly sliced green cabbage; 1 pint strawberries hulled and chopped; 1 cup diced pineapple; 1 cup blueberries; 1/2 cup diced red onion; 1-2 jalapenos seeded, deveined, minced (1 for very mild); 1/2 cup loosely packed cilantro chopped; 2 tablespoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; See avocado crema recipe instructions linked in the article

When you want a burst of bright, fresh flavors wrapped up in a handheld delight, this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is a total winner. Think tangy, sweet, smoky, and creamy all in one bite—it’s an easy way to impress without fussing in the kitchen.

Four tacos are lined up on a white marbled surface, each with three layers of golden brown slightly charred corn tortillas. Inside, the first layer has grilled fish pieces with a dark, crispy crust. On top of that, there is a colorful mix of diced avocado, red onion, red and yellow bell peppers, and fresh green cilantro leaves. Drizzled over everything is a creamy, light pink sauce with small red and green specks. A halved lime with visible juicy segments sits in the lower left corner. 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 Pineapple Slaw Recipe
Top Tip
How to Serve Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe

Why You'll Love This Recipe

I remember the first time I made these fish tacos—they instantly became a favorite for lazy weeknights or casual weekend dinners. The blend of spices in the mahi mahi marinade perfectly complements the bright, fruity crunch of the slaw, all elevated by the silky avocado crema. Honestly, it’s the kind of recipe you’ll want to keep on repeat.

Fresh & Flavorful: The strawberry pineapple slaw adds a refreshing sweetness that’s unexpected but totally addictive.
Simple Prep: With just a 15-minute marinade and a quick stovetop cook, you’ll have dinner ready in just over half an hour.
Healthy & Light: Perfectly balanced with lean protein and bright veggies, this meal keeps things flavorful without weighing you down.
Great for Sharing: Makes 6 to 8 tacos—ideal for casual get-togethers or family dinners.

Ingredients & Why They Work

Getting the best ingredients is key here—quality mahi mahi, fresh fruit for the slaw, and good tortillas make all the difference. I prefer skinless, wild-caught mahi mahi for the best texture, and using ripe strawberries and sweet pineapple really lifts the slaw.

Flat lay of a fresh, skinless mahi mahi fillet with pale pink flesh, a stack of soft six-inch corn tortillas, thinly sliced green cabbage leaves, bright red hulled and chopped strawberries, juicy yellow pineapple chunks, plump deep blue blueberries, diced vibrant red onion, two green jalapeños sliced with seeds removed, a small bunch of fresh cilantro with bright green leaves, two whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of freshly squeezed lime juice, and a small white ceramic bowl of dark soy sauce mixed with paprika and spices, all arranged symmetrically and balanced 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: Skinless and ideally thick for easy cooking and a juicy, flaky texture.
Corn Tortillas: Choose quality tortillas that are soft and pliable to hold all the fillings without breaking.
Olive Oil: Forms the base of the marinade and helps create that golden crust on the fish.
Lime Juice: Adds tang and brightness to the marinade and slaw, but don’t marinate the fish too long or it gets mushy.
Reduced Sodium Soy Sauce: Adds a subtle umami depth without overpowering the fresh flavors.
Spices (Paprika, Chipotle Chile Powder, Brown Sugar, Cumin, Garlic Powder, Onion Powder, Salt, Oregano): Together these create a smoky, slightly sweet, and well-rounded flavor for the mahi mahi.
Green Cabbage: Thinly sliced for crunch and body in the slaw.
Strawberries & Pineapple & Blueberries: Juicy fruits that bring a sweet, tangy contrast and gorgeous color.
Red Onion: Adds a mild bite and a bit of crunch that complements the sweetness of the fruit.
Jalapenos: For just the right touch of heat—seeded and minced depending on your spice tolerance.
Cilantro: Adds herbal freshness that brightens the entire taco.
Avocado Crema: A creamy finish that cools off the spice and brings everything together; more on this in the recipe instructions linked below.

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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

The beauty of this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is how easily you can tailor it to your taste buds or occasion. Whether you want to add a little more heat, swap out ingredients, or experiment with cooking methods, there’s room to get creative!

Variation: I love swapping out the strawberry pineapple slaw for a mango salsa in the summer. The sweetness of mango complements the smoky chipotle marinade beautifully and adds refreshing contrast to the mahi mahi. Plus, it’s a fun twist if you want to impress guests with something a bit different.
Dietary Swap: For a gluten-free option, stick with corn tortillas and double-check your soy sauce to ensure it’s gluten-free. You could also swap the soy sauce for coconut aminos for a soy-free version—still packed with umami and flavor!
Cooking Method: While I often use the stovetop for quick weeknight dinners, the grill adds a wonderful smokiness that feels extra special for weekend cookouts. Just make sure to properly grease your grill grates to avoid sticking.
Milder or Spicier: Adjust the jalapeño in the slaw for heat level, or add a drizzle of your favorite hot sauce on top to dial up the spice. If you want it mild, just use one seeded jalapeño or omit it altogether.

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

Two grilled tacos sit on a white plate with light blue edges, placed on a white marbled surface. Each taco has three visible layers: the bottom layer is charred corn tortilla with crispy edges, the middle layer contains browned grilled pieces of meat with a slightly crispy texture, and on top is a colorful mix of diced orange pineapple, red strawberries, white shredded cabbage, and green cilantro. A dollop of creamy light green sauce is visible on one taco. A woman's hand is holding one taco from the side, and a halved lime is on the plate near the tacos, along with some scattered bits of fruit and herbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk and Marinate the Mahi Mahi

Start by whisking together the olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, cumin, garlic and onion powders, salt, and oregano. This vibrant marinade flavors the mahi mahi perfectly.

Place 1.5 pounds of skinless mahi mahi fillets in a shallow dish in a single layer and pour the marinade over them. Gently rub it to coat each piece evenly. Let the fish marinate at room temperature for no more than 30 minutes—it’s enough time for the flavors to absorb without turning the fish mushy from the lime’s acidity.

Tip: Set a timer so you don’t over-marinate!

Step 2: Toss Together the Strawberry Pineapple Slaw

While the fish marinates, mix the thinly sliced green cabbage, hulled and chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapeño(s), chopped cilantro, lime juice, salt, and pepper in a large bowl. Toss everything well so the flavors meld and the slaw is lively and fresh.

Refrigerate this slaw until serving to keep it crisp. If your strawberries release a lot of juice, strain some off before assembling tacos to avoid sogginess.

Step 3: Prepare the Creamy Avocado Crema

Follow the linked avocado crema recipe to whip up a smooth, tangy topping perfect for these tacos. The creamy avocado cools down the spicy notes and ties everything together beautifully.

Step 4: Cook the Mahi Mahi on the Stovetop

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot and shimmering, carefully add the marinated mahi mahi fillets. Cook them 3 to 4 minutes per side, adjusting the timing depending on thickness, until the fish is opaque, flakes easily, and has a beautiful golden-brown crust.

Pro tip: Don’t crowd the pan—cook in batches if needed. A hot pan is key for that terrific crust, so resist the urge to flip too early.

Step 5: Let the Fish Rest and Flake

Once cooked, transfer the mahi mahi to a plate and let it rest for about 5 minutes. This resting period allows the juices to redistribute so every bite stays juicy and tender. After resting, use a fork to gently break the fish into large chunks—perfect for piling onto tortillas.

Step 6: Warm the Tortillas and Assemble Your Tacos

Warm your 6-8 corn tortillas using your preferred method—over an open flame, in a skillet, microwave, or oven—to soften and enhance flavor. Keep them wrapped in a damp cloth or towel to stay warm and pliable while you assemble.

Divide the flaked mahi mahi evenly among the tortillas, top each with a generous spoonful of the strawberry pineapple slaw, and drizzle with the avocado crema. Finish with lime wedges and optional hot sauce to brighten and add a kick to your tacos.

Tip: Serve immediately for the best texture and freshness!

Top Tip

Mastering the Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is all about attention to detail. These tips from my kitchen help you get the best flavors and textures every time.

Marinate Just Right: I’ve learned that marinading mahi mahi no longer than 30 minutes is key to prevent the lime juice from breaking down the fish and making it mushy. Keep that delicate texture intact!
Hot Pan, No Sticking: Using a hot nonstick skillet ensures a gorgeous golden crust without losing precious marinade. Don’t rush this step — wait until the oil sizzles before adding your fish.
Rest Before Assembling: Allow the cooked mahi mahi to rest for 5 minutes before breaking it into chunks. This little pause lets the juices redistribute, keeping each bite moist and tender.
Warm Your Tortillas: Whether on an open flame, skillet, or oven, warming tortillas keeps them soft and pliable, preventing breakage when loaded with slaw and fish. Trust me, it makes all the difference!

How to Serve Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe

The image shows a clear glass bowl on a white marbled surface filled with colorful chopped ingredients arranged in separate sections. The ingredients include shredded white cabbage on the upper part, finely chopped bright red strawberries on the left, small green leafy herbs in the middle, small diced yellow pieces below the strawberries, and whole dark blue blueberries mixed with small pieces of light purple onion on the right side. The clear bowl allows the colors and textures to stand out, showing a fresh and vibrant mix of fruits and vegetables. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten your tacos with extra lime wedges for a fresh squeeze of citrus right at the table. For those who love a little heat, drizzle your favorite hot sauce or scatter some thinly sliced fresh jalapeños on top. A sprinkle of extra chopped cilantro adds a vibrant herbal finish that pairs beautifully with the strawberry pineapple slaw.

Side Dishes

These fish tacos pair wonderfully with simple sides like Mexican street corn (elote) or a refreshing cucumber and avocado salad. For something heartier, try cilantro-lime rice or black beans for a classic combo. If you're in the mood for something crunchy, tortilla chips with guacamole or salsa complement the meal perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked mahi mahi in an airtight container in the refrigerator for up to 3-4 days. Keep the slaw and avocado crema separate, as they taste freshest when not mixed ahead of time.

Freezing

You can freeze the cooked mahi mahi fish for 2-3 months by letting it cool completely, then placing it in an airtight container or plastic freezer bag with excess air removed. Avoid freezing the slaw and avocado crema since they don’t freeze well and lose their texture and flavor.

Reheating

The best way to reheat mahi mahi is gently on the stovetop. Warm a little oil in a nonstick skillet over medium heat, cover the fish, and heat just until warmed through to keep it tender. You can also reheat in the oven wrapped in foil at 350°F for about 10 minutes. The microwave is okay in a pinch; heat in short bursts to avoid drying it out.

Frequently Asked Questions:

Can I use other types of fish in this recipe?

Absolutely! While mahi mahi is ideal for its flavor and texture, you can substitute with other firm white fish like cod, halibut, or snapper. Just adjust cooking times depending on thickness.

How spicy is the strawberry pineapple slaw?

The slaw has a gentle kick from the jalapeños, but you can control the heat by adjusting the number of jalapeños or removing seeds. For a milder version, use just one jalapeño, as noted in the recipe.

Can I make the marinade ahead of time?

Yes! You can whisk up the marinade and store it covered in the refrigerator for up to 2 days. Just marinate the fish fresh for the best texture and flavor.

What’s the best way to warm tortillas without drying them out?

Warming tortillas over an open flame or in a hot skillet for just 20-30 seconds per side keeps them soft. Alternatively, wrap stacks in foil and warm in the oven at 350°F for 15-20 minutes. Cover warmed tortillas with a damp towel to keep them pliable.

Final Thoughts

Creating these Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe has become one of my favorite ways to bring fresh, vibrant flavors to the table with minimal fuss. The balance of smoky, sweet, and tangy notes just feels like a mini celebration in every bite. Whether you’re cooking for a weeknight dinner or a casual get-together, these tacos always impress and leave everyone smiling. Give this recipe a try—you might just find it becoming a staple in your kitchen!