Mahi Mahi Fish Tacos

Mahi Mahi Video Recipe
Mahi Mahi Video Recipe

Fish tacos are a really great way to incorporate fish into your diet. Tacos are versatile and allow guest to customize their meal using any topping imaginable. Firm meaty fish like shark, swordfish and mahi mahi are good options if you or anyone at the table are learning to appreciate seafood. This is because these fish mimic familiar kinds of meat like chicken and pork.

Fillet of Mahi mahi
Fillet of Mahi mahi

This recipe for mahi mahi fish tacos comes from my book Going Coastal. I am particularly excited about posting the recipe since I had an active role in preparing the fish thanks to one of my neighbors who owns a boat and goes out deep sea fishing every weekend. He brings home some amazing game fish like tuna and yellowtail. During his and his last he caught a total of 30 mahi mahi and gifted my family three of the largest – 20, 25 and 50 pounds.

Wild Mahi Mahi Fish
Stephanie with Wild Mahi Mahi Fish

I spent about 1 hour breaking down my bounty into fillets and processing the heads and bones for use on the grill and fish stock. I’m a big believer in nose-to-tail cooking so using as much of the fish as possible is my mission.

Stephanie Fillets a Mahi Mahi
Stephanie Fillets a Mahi Mahi

This taco recipe hails from the Yucatán Peninsula, an area of Mexico that separates the Gulf of Mexico and the Caribbean Sea. Parts of the Yucatán also encompass the Central American countries of Belize and Guatemala. A few years ago, I visited the region and fully enjoyed exploring the beaches, the culture, and of course, the food scene. I certainly had my fair share of fish tacos, which are generally prepared with grilled fish, instead of the crispy, battered version that is popular in Baja California, Mexico.

Mahi Mahi Fish Taco
Mahi Mahi Fish Taco

The texture of the fish, paired with the corn tortillas and spicy toppings, makes for a delicious experience.


  • 1 pound mahi-mahi fillets, skinned, diced
  • ¼ cup chopped fresh cilantro
  • ¼ cup thinly sliced white onion
  • 1 teaspoon granulated garlic or garlic powder
  • 2 tablespoons ground cumin
  • 2 tablespoons avocado oil
  • 10-12 corn tortillas
  • A pinch of sea salt and freshly cracked black pepper
  • Optional taco toppings: shredded cabbage, pico de Gallo, chopped onion, cilantro, mango salsa, cortina cheese


In a plastic food storage bag, combine the mahi-mahi, lime zest, remaining lime juice, cilantro, onion, garlic, sea salt and black pepper to taste, cumin and avocado oil. Place in the refrigerator and let marinate for 15-30 minutes.
Once the fish has marinated, remove from the refrigerator, drain any excess liquid from the bag, and set aside.
In a grill pan, heat the avocado oil over high heat. When the oil is hot, toss in the mahi-mahi along with the contents of the bag and sauté for 4 minutes, turning the fish intermittently. Turn off the heat, cover, and set aside.
Warm the tortillas and assemble the tacos by dividing equal portions of the fish among tortillas and dress with your favorite toppings. Serve immediately.
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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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