Name: Grilled Mahi-Mahi Tacos
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 servings
Ingredients: ¼ cup heavy cream; 2 Tbsp. sour cream; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ½ tsp. freshly ground black pepper, plus more; Hot sauce; 1 Tbsp. paprika; 1 tsp. dried oregano; 1 tsp. dried thyme; 1 tsp. garlic powder; 1 tsp. onion powder; ¼ tsp. cayenne pepper; 1 1-lb. mahi-mahi fillet; Vegetable oil (for grill); 8 warmed corn tortillas; 1 cup thinly sliced cabbage; Pico de gallo and lime wedges (for serving)

Two tacos made with grilled mahi mahi pico de gallo and crema on a plate.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

This Baja-style fish taco recipe features spice-rubbed, char-kissed mahi-mahi topped with fresh salsa, shredded cabbage, and plenty of bright, puckery lime juice for a summer bite that can’t be beat. It’s the perfect laid-back main for your next cookout. Can’t find mahi-mahi? Any firm white fish fillets (sea bass, snapper, halibut, tilapia) will hold up just as well on the grill, so feel free to pick up the catch of the day.

You can consider the toppings optional as well. We’ve chosen pico de gallo with fresh cilantro and peak season tomatoes. Not tomato season? Whip up a mango salsa or salsa verde—or skip the salsa and trade the plain cabbage for creamy coleslaw. We’ve also got directions for a homemade crema, but you can pick up a pint of store-bought if you’d rather. Want to add guacamole? Your favorite hot sauce? You do you.

The best part of our best mahi-mahi tacos? They come together in just 15 minutes. That means you can fire up the grill on any old weeknight and have dinner ready in the blink of an eye—or the flap of a fin, whichever comes first.

Head this way for more of our best fish recipes →

Recipe information

Total Time
15 minutes
Yield
4 servings

Ingredients

¼ cup heavy cream

2 Tbsp. sour cream

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

½ tsp. freshly ground black pepper, plus more

Hot sauce

1 Tbsp. paprika

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. garlic powder

1 tsp. onion powder

¼ tsp. cayenne pepper

1 1-lb. mahi-mahi fillet

Vegetable oil (for grill)

8 warmed corn tortillas

1 cup thinly sliced cabbage

Pico de gallo and lime wedges (for serving)

Preparation

Step 1
Prepare a grill for medium-high heat. Whisk ¼ cup heavy cream and 2 Tbsp. sour cream in a small bowl. Season with kosher salt, freshly ground pepper and add hot sauce to taste. Set crema aside.
Step 2
Whisk 1 Tbsp. paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. dried thyme, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. freshly ground pepper, and ¼ tsp. cayenne pepper in a small bowl to blend. Sprinkle spice mixture over one 1-lb. mahi-mahi fillet and press to adhere.
Step 3
Brush grate with vegetable oil. Grill fish until opaque throughout, about 5 minutes per side. Let cool slightly, then flake with a fork.
Step 4
Top 8 warmed corn tortillas with fish, followed by 1 cup thinly sliced cabbage, dividing evenly. Top with pico de gallo and drizzle with reserved crema. Serve tacos with lime wedges for squeezing over.