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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
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Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 6-8 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
Delicious and vibrant Mahi Mahi Fish Tacos featuring perfectly marinated and cooked mahi mahi fillets, topped with a refreshing strawberry pineapple slaw and creamy avocado crema. This recipe offers a balance of tangy, sweet, and smoky flavors, perfect for a light and flavorful meal that serves 6 to 8 tacos.
Ingredients
Mahi Mahi
- 1.5 pounds mahi mahi fillets skinless
Tortillas
- 6-8 6-inch corn tortillas warmed
15 Minute Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 ½ teaspoons paprika
- 1 ½ teaspoons chipotle chile powder
- 1 ½ teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
Strawberry Pineapple Slaw
- 2 cups thinly sliced green cabbage
- 1 pint strawberries hulled and chopped
- 1 cup diced pineapple
- 1 cup blueberries
- ½ cup diced red onion
- 1-2 jalapenos seeded, deveined, minced (1 for very mild)
- ½ cup loosely packed cilantro chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Avocado Crema
- See avocado crema recipe instructions linked in the article
Instructions
- Prepare the Marinade: Whisk all marinade ingredients together in a small bowl. Place mahi mahi fillets in a shallow dish in a single layer. Pour marinade over fish and rub evenly on all sides. Marinate at room temperature for no more than 30 minutes while preparing slaw and crema.
- Make the Strawberry Pineapple Slaw: Combine sliced cabbage, strawberries, pineapple, blueberries, red onion, jalapenos, cilantro, lime juice, salt, and pepper in a large bowl. Toss well and refrigerate until ready to serve. Strain excess juice if necessary to avoid sogginess.
- Prepare the Avocado Crema: Follow the avocado crema recipe instructions as linked (cream made from avocado for topping).
- Cook the Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add marinated mahi mahi gently and cook about 3-4 minutes per side until cooked through and golden crust forms. Timing will depend on thickness of fish.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high, grease grates, and cook fish 3 minutes per side. For oven, preheat to 400 degrees F, line baking sheet with parchment or foil sprayed with cooking spray, bake fish 10-14 minutes until flaky, optionally broil 1-2 minutes for roasting finish.
- Assemble the Tacos: Remove cooked fish from skillet and break into large chunks. Evenly divide fish onto warmed corn tortillas. Top with strawberry pineapple slaw and avocado crema. Garnish with additional lime wedges and hot sauce if desired.
Notes
- Watch the recipe video at the top for detailed preparation tips.
- Use quality corn tortillas for best flavor and texture; lower quality tortillas can be brittle.
- Select fresh or properly defrosted wild-caught mahi mahi, preferably thicker fillets and skinless.
- Do not marinate mahi mahi longer than 30 minutes to prevent mushy texture from lime juice acidity.
- Preheat oven or grill 15 minutes ahead to avoid over-marinating fish.
- Use a nonstick skillet for cooking marinated fish to prevent sticking and loss of marinade.
- Ensure skillet and oil are hot before adding fish to get a golden crust.
- Do not overcook mahi mahi; cook to around 137 degrees F for optimal tenderness and juiciness.
- Let cooked fish rest for 5 minutes before cutting into chunks to redistribute juices.
- Double the recipe for larger groups and use grill or oven methods to cook fish evenly.
- Variations in toppings such as pineapple salsa or mango salsa enhance the dish.
- Warm tortillas on an open flame, skillet, microwave, or oven; keep them warm wrapped in damp towel before serving.
- Store cooked fish in airtight container refrigerated up to 3-4 days; reheat gently on skillet or oven to maintain texture.
- Freeze cooked fish for 2-3 months; avoid freezing slaw and crema for best quality.
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
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