Mahi Mahi Fish Tacos with coleslaw and avocado crema are fresh and flavorful for an energizing meal. This easy healthy taco recipe is perfect for taco night!
These baked mahi mahi fresh tacos are a magnificent celebration of fresh flavors. Fresh fish is topped with creamy crunchy slaw and generously adorned with avocado cream sauce for zesty, sweet and savory flavors.
Everything is wrapped in warm tortillas for an amazing bite!
These healthy tacos leave you feeling refreshed and revitalized as they have everything you need in a nutritious taco. Plenty of lean protein, healthy fats, and complex carbohydrates come together in the perfect well balanced meal.
In case you haven’t tried mahi mahi, it is a lean firm white fish that has a mild flavor. For this reason, mahi mahi is a great canvas for flavor, as it receives flavors very well.
For the slaw topping, I use my Carrot Coleslaw, Healthy Creamy Coleslaw, or I simply combine red cabbage with lime juice for a quick mayo-free approach.
Let’s discuss the fresh ingredients for this delicious taco recipe.
Ingredients for Mahi Mahi Fish Tacos:
For the Baked Mahi Mahi: Fresh or frozen mahi mahi filets, avocado oil (or olive oil), chili powder, and sea salt. This simple combination brings classic taco flavor to the fish. Add black pepper if you like it.
I use frozen mahi-mahi fillets, which I thaw completely before marinating.
If you prefer a lemon garlic approach, feel free to marinate the fish in fresh lemon juice, zest, and a few cloves of garlic.
For the Tacos: Corn tortillas and slaw are the main components to the tacos. Use any type of tortillas you enjoy, including flour tortillas, grain-free tortillas, or low-carb tortillas. Use your favorite homemade coleslaw or store-bought coleslaw.
Ingredients For Avocado Crema: Fresh avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro leaves and sea salt. This combination makes a fresh yet rich sauce which serves as a much needed fat source for the otherwise lean tacos.
The coleslaw and avocado sauce are an absolute must for the tacos, as they add an abundance of fresh flavor and also richness so you’re getting all sorts of sensations in one perfect bite.
You can find the ingredients at any grocery store and you can also customize the tacos based on what you already have on hand.
Recipe Adaptations:
- If you don’t have chili powder on hand, use one teaspoon of garlic powder or onion powder and one teaspoon of paprika. You can also add ground cumin if you like it.
- For spicy tacos, add ground cayenne pepper, chipotle pepper, red pepper, or finely chopped serranoes or jalapenos to the marinade.
- Serve the tacos with your favorite toppings, such as pico de gallo, cotija cheese, fresh cilantro, chopped red onion, pineapple salsa, your favorite hot sauce, etc.
- Use any spice rub you like on the fish, including blackening seasoning or taco seasoning.
Now that we’ve covered the simple ingredients list, let’s make some amazing fish tacos!
How to Make Mahi Mahi Fish Tacos:
You can prepare the coleslaw up to 4 days in advance, so feel free to make it whenever you’re ready. If you’re using one of my coleslaw recipes and you don’t want leftovers, halve the recipe.
Transfer the mahi mahi, avocado oil, chili powder, and sea salt to a large zip lock bag. Seal the bag and shake everything together until the fish is coated in oil and seasonings. Marinate for at least 15 minutes, or up to 12 hours.
When you’re ready to bake the fish, preheat the oven to 400 degrees Fahrenheit.
Transfer the marinated fish filets to a casserole dish or baking sheet that is lightly sprayed with cooking spray. Bake for 12 to 15 minutes, or until the fish has cooked through.
Fish is considered cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. To verify it’s done, insert a meat thermometer into the thickest part of each filet and wait until the numbers stop moving.
Remove the fish from the oven and use a fork to chop it up into chunks. For richer flavor, drizzle the chopped fish with more avocado oil.
Add the ingredients for the avocado crema to a small blender (I use a magic bullet) or a food processor. Blend until completely smooth. If need be, you can add a little cold water to help the ingredients blend.
Heat your tortillas using your preferred method.
Stuff the corn tortillas with your desired amount of baked mahi mahi. Top with avocado crema and cabbage slaw. Serve with lime wedges so you can squirt a squeeze of lime juice over the tacos.
Enjoy!
Store any leftover mahi mahi in an airtight container in the refrigerator for up to 4 days for the best result.
As an alternative to baking the fish, you can also prepare it on the stove top in a skillet or on an outdoor grill for grilled mahi mahi.
Skillet Instructions:
If you prefer cooking fish in a frying pan instead of in the oven, here’s what you do.
Heat two tablespoons of cooking oil over medium-high heat in a cast iron skillet, nonstick skillet, or grill pan and wait for a few minutes for it to become sizzling hot.
Carefully place fish on the hot skillet and cook for 3-4 minutes per side. If need be, continue cooking and flipping until the internal temperature of the fish reaches 145 degrees (or higher) and the mahi mahi fillets are golden brown.
And that’s it! A delicious fish taco recipe that is easy to prepare and leaves you feeling satisfied and refreshed!
If you love fish taco recipes, be sure to check out my Fish Tacos with Mango Salsa and my Salmon Tacos with Slaw and Chipotle Lime Sauce.
Make mahi-mahi tacos for your next Taco Tuesday!
For those of you who adore tacos, also try these reader favorites!
More Taco Recipes:
- Crock Pot Birria Tacos
- Crispy Baked Ground Beef Tacos
- Ground Turkey Tacos
- Flank Steak Tacos
- Crock Pot Al Pastor Tacos
- Shrimp Tacos with Chipotle Lime Sauce
Vibrant healthy fish tacos all day every day!
Mahi Mahi Fish Tacos
Ingredients
- 10 to 16 ounces mahi mahi fillets
- 2 Tbsp avocado oil
- 2 tsp chili powder
- ½ tsp sea salt to taste
For the Tacos:
- 6 corn tortillas*
- Carrot Coleslaw**
Avocado Crema:
- 1 avocado
- ¼ cup plain Greek yogurt or sour cream
- ¼ cup cilantro
- 2 Tbsp fresh lime juice
- 1 small clove garlic
- ½ tsp sea salt
Instructions
- You can prepare the coleslaw up to 4 days in advance, so feel free to make it whenever you’re ready. If you’re using one of my coleslaw recipes and you don’t want leftovers, halve the recipe. I recommend making it ahead of time for the best results because coleslaw tastes better when it has had a chance to sit.
- Transfer the mahi mahi, avocado oil, chili powder, and sea salt to a large zip lock bag. Seal the bag and shake everything together until the fish is coated in oil and seasonings. Marinate for at least 15 minutes, or up to 12 hours.
- When you’re ready to bake the fish, preheat the oven to 400 degrees Fahrenheit. Transfer the marinated fish filets to a casserole dish or baking sheet that is lightly sprayed with cooking spray. Bake for 12 to 15 minutes, or until the fish has cooked through.
- Fish is considered cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. To verify it’s done, insert a meat thermometer into the thickest part of each filet and wait until the numbers stop moving.
- Remove the fish from the oven and use a fork to chop it up into chunks. For richer flavor, drizzle the chopped fish with more avocado oil.
- Add the ingredients for the avocado crema to a small blender (I use a magic bullet) or a food processor. Blend until completely smooth. If need be, you can add a little cold water to help the ingredients blend.
- Heat your tortillas using your preferred method. Stuff the corn tortillas with your desired amount of baked mahi mahi. Top with avocado crema and cabbage slaw. Serve with lime wedges so you can squirt a squeeze of lime juice over the tacos.
Notes
Nutrition
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