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; 1 Recipe Avocado Crema; 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 (use 1 for very mild); 1/2 cup loosely packed cilantro chopped; 2 tablespoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper

If you’re craving a quick, colorful weeknight meal, I’ve got just the thing for you. This Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is all about bright flavors, tender fish, and a tropical twist that makes every bite a little celebration. Trust me, once you try these fish tacos with that fresh fruit slaw, you’ll want to make them again and again!

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 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 honestly can’t get enough of how this recipe balances juicy, perfectly marinated mahi mahi with a bright, fruity slaw that’s just the right amount of tangy and sweet. It’s ready in about half an hour, making it ideal for busy nights without sacrificing flavor.

Quick and Easy: Ready in just 36 minutes, this meal fits perfectly into a busy schedule.
Fresh and Vibrant: The strawberry pineapple slaw brings a refreshing contrast to the savory fish.
Perfectly Balanced Flavors: Smoky chipotle marinade meets citrusy slaw and creamy avocado crema for a mouthwatering combination.
Versatile Serving: Whether for a casual dinner or entertaining, these tacos never disappoint.

Ingredients & Why They Work

Let’s talk about the ingredients — they’re simple but thoughtfully chosen. When you shop for this dish, look for fresh, skinless mahi mahi fillets that are firm and thick for the best texture and flavor. And don’t skimp on the fresh fruits and cilantro for that vibrant slaw that steals the show.

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: Using skinless and thick fillets ensures tender, flaky fish that holds up well to the marinade and cooking.
Corn tortillas: I always opt for quality corn tortillas for authentic flavor and the perfect soft yet sturdy base.
Olive oil: A good quality olive oil is your go-to for the marinade and cooking, adding richness without overpowering flavors.
Lime juice: This brightens the marinade and slaw, adding essential citrus notes that tie everything together.
Soy sauce (reduced sodium): Adds a subtle depth of umami while keeping saltiness balanced.
Spices (paprika, chipotle chile powder, brown sugar, cumin, garlic powder, onion powder, salt, oregano): These give the fish a smoky, slightly sweet, and complex flavor that's absolutely addictive.
Green cabbage: Thinly sliced for crunch and a mild base in the slaw.
Strawberries, pineapple, blueberries: The real magic in the slaw – fresh, juicy, and naturally sweet fruits that add an exciting twist.
Red onion and jalapeños: Give the slaw a bright bite and a hint of heat (adjustable for your taste).
Cilantro: Fresh, fragrant, and a must-have herb for that classic Mexican taco vibe.
Salt and pepper: To season the slaw perfectly.
Avocado crema: Creamy, cooling, and luscious – it’s like the finishing touch that brings all the flavors together.

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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 that it’s easily adaptable to your taste buds and pantry staples. Feel free to mix things up and make these tacos uniquely yours!

Spicy Kick: I love adding extra minced jalapeño or swapping in serrano peppers if I’m in the mood for more heat. The fruity slaw balances out the spice perfectly.
Grilled Instead of Pan-Seared: When grilling outdoors, I marinate and then cook the mahi mahi directly on the grill grates for a subtle smoky flavor that pairs beautifully with the fresh, sweet slaw.
Vegetarian Alternative: Swap the mahi mahi with grilled halloumi or portobello mushrooms for a delicious vegetarian twist that still holds up to the vibrant slaw and avocado crema.
Seasonal Fruit Swap: Depending on the season, try swapping pineapple or strawberries for mango, peaches, or even watermelon to keep things fresh and interesting.
Low Carb Option: Replace corn tortillas with large romaine leaves or low-carb tortillas for a lighter, grain-free taco experience.

Step-by-Step: How I Make Mahi Mahi Fish Tacos with Strawberry Pineapple 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 Marinade and Coat the Mahi Mahi

Start by mixing all the marinade ingredients—olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, cumin, garlic and onion powders, salt, and dried oregano—in a small bowl. Pour this over your skinless mahi mahi fillets placed in a shallow dish, making sure every side is evenly coated. Let the fish marinate at room temperature for up to 30 minutes. This step is key because the marinade not only infuses flavor but also tenderizes the fish gently. Remember not to exceed the 30-minute mark to avoid over-marinating and a mushy texture.

Step 2: Toss Together the Strawberry Pineapple Slaw

While the fish marinates, combine the thinly sliced green cabbage, chopped strawberries, diced pineapple, blueberries, red onion, minced jalapeños, chopped cilantro, lime juice, salt, and pepper in a large bowl. Toss everything well so the flavors meld together beautifully. If the strawberries release too much juice, just strain some before serving to keep your tacos from getting soggy. Pop the slaw in the refrigerator to keep it crisp and fresh until you’re ready.

Step 3: Prepare the Creamy Avocado Crema

While your slaw chills, whip up the avocado crema following the separate recipe instructions. This creamy, tangy topping adds a luxurious, cooling balance to the spicy and fruity taco elements. If you’re making it ahead, keep it tightly covered in the fridge to prevent browning.

Step 4: Cook Your Mahi Mahi to Perfection

Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat until the oil shimmers and sizzles. Carefully add the marinated fish fillets and cook for 3 to 4 minutes on each side, depending on thickness, until the mahi mahi is flaky and cooked through. Look for a beautiful golden crust—that’s your sign to flip! Remember: cooking to about 137 degrees F will keep it tender and juicy without drying it out. If you prefer, the grill or oven methods work just as well—preheated and ready for quick cooking.

Step 5: Assemble Your Mouthwatering Tacos

Once cooked, transfer the mahi mahi to a plate and let it rest for 5 minutes. This resting time lets the juices redistribute so every bite is juicy and flavorful. Next, break the fish into large chunks, place them evenly on your warmed corn tortillas, and pile on the strawberry pineapple slaw. Top everything with a generous drizzle of avocado crema. For that extra burst of zest, add lime wedges and a dash of your favorite hot sauce. Serve immediately and watch your guests enjoy every bite!

Top Tip

Getting your Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe just right is easier when you keep a few key pointers in mind. These tips come from hands-on experience and will help you nail the perfect balance of flavors and textures every time.

Marinate Just Right: I found that marinating the mahi mahi for no longer than 30 minutes keeps the fish tender without turning mushy—too much lime juice can break down the texture if left too long.
Use Quality Tortillas: Trust me, high-quality corn tortillas really elevate these tacos. They hold together well and add that authentic flavor that standard store-bought ones can’t match.
Hot Pan, Always: Make sure your skillet and oil are sizzling hot before adding the fish. This technique gives you a beautiful golden crust and seals in those delicious juices.
Don’t Skip the Rest: Letting the cooked fish rest for 5 minutes before breaking it up redistributes the juices and ensures each taco bite stays juicy and flavorful.

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 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 really brighten these fish tacos, garnish with fresh lime wedges for that zingy pop of acidity. If you like a little kick, add a dash of your favorite hot sauce or sprinkle some extra chopped cilantro on top. For an added texture and flavor boost, sliced radishes or a sprinkle of cotija cheese can be delightful too.

Side Dishes

Pair these tacos with a light and refreshing side like Mexican street corn (elote) or a simple cilantro lime rice. Black beans or a quinoa salad with avocado and citrus also make excellent companions to keep the meal balanced and bright.

Make Ahead and Storage

Storing Leftovers

Leftover cooked mahi mahi stores beautifully in an airtight container in your refrigerator for 3 to 4 days. Just be sure to keep the slaw separate to preserve its fresh crunch.

Freezing

You can freeze the cooked mahi mahi for 2 to 3 months. Let the fish cool completely before sealing it tightly in an airtight container or freezer bag with excess air removed. Keep in mind, the strawberry pineapple slaw and avocado crema don’t freeze well, so it’s best to prepare those fresh.

Reheating

For the best results, gently reheat mahi mahi on the stovetop over medium heat in a drizzle of olive oil, covered, until warmed through. Alternatively, microwave in short bursts or heat wrapped in foil in a 350°F oven for about 10 minutes. Avoid overheating to keep the fish tender and juicy.

Frequently Asked Questions:

Can I use another type of fish for this recipe?

Absolutely! While mahi mahi is fantastic due to its firm texture and mild flavor, other firm white fish like cod, halibut, or snapper will also work well with this recipe.

How spicy is the strawberry pineapple slaw?

The slaw includes jalapeños, but you can control the heat by using just one jalapeño or removing all seeds and membranes. For a very mild version, simply omit the jalapeño altogether.

Can I prepare parts of this taco recipe ahead of time?

Yes! You can prepare the marinade (without fish) up to 2 days in advance, chop slaw ingredients up to 24 hours ahead, and make avocado crema up to 3 days prior. Just keep everything refrigerated until ready to use.

What’s the best way to warm the corn tortillas?

Warming tortillas makes a huge difference. You can warm them on an open flame, in a hot skillet for 20-30 seconds per side, wrapped in foil in the oven at 350°F for 15-20 minutes, or in the microwave covered with a damp paper towel.

Final Thoughts

There’s something truly special about the vibrant flavors in this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe. It’s a dish that brings together fresh ingredients and simple techniques to create a gorgeous, flavorful meal that’s perfect any day of the week. Whether you’re cooking for family, friends, or just treating yourself, these tacos are sure to brighten your dinner table and put a smile on everyone’s face. Happy cooking!