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!
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.
- 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.
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
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
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:
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.
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.
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.
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!
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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: Frying
- Cuisine: Mexican
- Diet: Low Lactose
Description
This vibrant Mahi Mahi Fish Taco recipe combines perfectly marinated, pan-seared fish with a fresh and fruity strawberry pineapple slaw and creamy avocado crema. Ready in just over half an hour, these tacos are a delightful and flavorful meal perfect for a quick dinner or casual gathering.
Ingredients
Tacos
- 1.5 pounds mahi mahi fillets skinless
- 6-8 6-inch corn tortillas warmed
- 1 Recipe Avocado Crema
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 (use 1 for very mild)
- ½ cup loosely packed cilantro chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare Marinade: Whisk all marinade ingredients together in a small bowl. Place the mahi mahi fillets in a shallow dish in a single layer, pour the marinade over the fish, and rub evenly on both sides. Marinate at room temperature for up to 30 minutes while preparing the slaw and crema.
- Make Strawberry Pineapple Slaw: Combine green cabbage, strawberries, pineapple, blueberries, red onion, jalapenos, cilantro, lime juice, salt, and pepper in a large bowl. Toss well to mix. Refrigerate until ready to serve, straining excess juice if necessary.
- Avocado Crema: Prepare avocado crema as per the separate recipe instructions.
- Cook Fish (Stovetop Method): Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot and the oil is sizzling, gently add the fish. Cook about 3 to 4 minutes per side, depending on thickness, until cooked through and flaky.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high heat, grease grates, and cook fish 3 minutes per side until done. For oven, preheat to 400 degrees F, line baking sheet with parchment or foil, spray with cooking spray, bake fish 10-14 minutes until flaky, optionally broil 1-2 minutes for roasted finish.
- Assemble Tacos: Remove fish from pan and break into large chunks. Divide the fish evenly among the warmed corn tortillas. Top each with strawberry pineapple slaw and avocado crema. Garnish with additional lime wedges and hot sauce if desired. Serve immediately.
Notes
- Watch the video at the top of the post for a step-by-step guide.
- Use high-quality corn tortillas for the best texture and flavor.
- Choose fresh or properly defrosted wild-caught mahi mahi that is skinless and thick.
- Do not marinate mahi mahi longer than 30 minutes to avoid mushy texture.
- Preheat oven or grill at least 15 minutes before cooking to avoid over-marinating the fish.
- Use a nonstick skillet to prevent the fish from sticking and losing marinade.
- Ensure the pan is hot before adding fish to achieve a golden-brown crust.
- Cook mahi mahi to about 137 degrees F to keep it tender and juicy.
- Let fish rest for 5 minutes after cooking to redistribute juices.
- Double the recipe and use grill or oven methods to serve larger groups easily.
- Consider different toppings like pineapple salsa or mango salsa for variation.
- Lime juice enhances the flavors dramatically, so don't skip it.
- Warm tortillas before assembling using skillet, oven, microwave, or open flame for best softness and pliability.
- Keep warm tortillas covered with a damp cloth till serving to maintain softness.
- Marinade can be prepared up to 2 days ahead (without fish) and stored in the refrigerator.
- Chop slaw ingredients separately up to 24 hours ahead; combine up to 60 minutes before serving.
- Avocado crema can be refrigerated for up to 3 days with plastic wrap pressed on its surface to slow browning.
- Store cooked fish in an airtight container in the refrigerator for 3-4 days; reheat gently using stovetop, microwave, or oven as described.
- Frozen cooked mahi mahi can be stored for 2-3 months; slaw and crema do not freeze well.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
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