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; 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 (1 for very mild); 1/2 cup loosely packed cilantro chopped; 2 tablespoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6-8 6-inch corn tortillas warmed; 1 Recipe Avocado Crema

If you’re craving something fresh, vibrant, and just a little bit unexpected, this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is exactly what you need. The tropical twist of juicy fruits with tender fish wrapped in warm corn tortillas makes every bite a flavor celebration.

Four tacos are lined up on a white marbled surface, each with three layers of golden brown slightly charred corn tortillas. Inside, the first layer has grilled fish pieces with a dark, crispy crust. On top of that, there is a colorful mix of diced avocado, red onion, red and yellow bell peppers, and fresh green cilantro leaves. Drizzled over everything is a creamy, light pink sauce with small red and green specks. A halved lime with visible juicy segments sits in the lower left corner. 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’ve been making these mahi mahi tacos for a while now, and honestly, they never fail to impress at family dinners or casual get-togethers. The balance of smoky, sweet, and tangy flavors is just right, and it’s a recipe that’s surprisingly easy to pull off on a busy weeknight.

Perfectly Marinated Fish: The mahi mahi soaks up a zesty, smoky marinade that keeps it juicy and flavorful.
Refreshing Slaw Twist: The strawberry pineapple slaw adds a fresh, fruity crunch that’s both sweet and tangy.
Easy to Customize: Swap out toppings or cooking methods to make these tacos your own.
Family-Friendly & Light: A healthy, low-fat meal that satisfies without weighing you down.

Ingredients & Why They Work

Most of the magic in this recipe comes from the fresh ingredients and a marinade that punches up the flavor without overpowering the mahi mahi. When you shop, look for thick, skinless mahi mahi fillets and ripe, juicy fruits for the slaw.

Flat lay of a fresh, skinless mahi mahi fillet with pale pink flesh, a stack of soft six-inch corn tortillas, thinly sliced green cabbage leaves, bright red hulled and chopped strawberries, juicy yellow pineapple chunks, plump deep blue blueberries, diced vibrant red onion, two green jalapeños sliced with seeds removed, a small bunch of fresh cilantro with bright green leaves, two whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of freshly squeezed lime juice, and a small white ceramic bowl of dark soy sauce mixed with paprika and spices, all arranged symmetrically and balanced 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: Choose skinless, wild-caught, and thicker cuts for the best texture and taste.
Olive oil: Adds richness and helps create that golden sear on the fish.
Lime juice: Brightens the marinade and slaw with zesty citrus notes.
Reduced sodium soy sauce: Provides depth and subtle umami without too much salt.
Paprika: Delivers a gentle smoky flavor that complements the fish beautifully.
Chipotle chile powder: Adds a mild heat and smokiness to the marinade.
Brown sugar: Balances the spice with a touch of sweetness.
Ground cumin: Offers warm earthiness to the flavor profile.
Garlic powder & onion powder: Classic aromatics for well-rounded taste.
Salt & dried oregano: Essential seasonings that bring it all together.
Green cabbage: The crunchy base of the slaw, it holds up well against juicy fruits.
Strawberries: Add a pop of sweetness and color to the slaw.
Pineapple: Brings tropical tang and juiciness.
Blueberries: A burst of natural sweetness and vibrant color.
Red onion: Provides sharpness and crunch.
Jalapeños: Give just the right amount of heat; adjust depending on your tolerance.
Cilantro: Fresh and fragrant herb to brighten the slaw.
6-inch corn tortillas: Use high-quality ones for authentic flavor and pliability.
Avocado crema: Creamy topping that cools the heat and adds richness.

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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

One of the best parts about Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is how you can easily customize them to fit your mood, occasion, or palate. Whether you want to spice things up or keep it mild and refreshing, these tacos are wonderfully flexible.

Variation: For a smoky twist, I love adding a smoky chipotle mayo in place of the avocado crema sometimes. It adds a luscious heat that pairs perfectly with the sweet and tangy slaw. It’s a great way to switch things up without losing the fresh vibe.
Make it Vegan: Try swapping the mahi mahi for grilled or pan-seared hearts of palm or cauliflower steaks. The bright slaw and creamy avocado crema still shine, providing all the freshness and creaminess you'd want.
Tropical Upgrade: Mixing in diced mango or even a little kiwi with the strawberry pineapple slaw adds an exciting new layer of tropical flavor. I like this especially in summer when fresh fruit is at peak sweetness.
Mild or Spicy: Adjust the number of jalapeños in the slaw to control the heat. For an ultra-mild version, just one seeded jalapeño works wonders, while adding the seeds amps up the spice for those who love a kick.

Step-by-Step: How I Make Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe

Two grilled tacos sit on a white plate with light blue edges, placed on a white marbled surface. Each taco has three visible layers: the bottom layer is charred corn tortilla with crispy edges, the middle layer contains browned grilled pieces of meat with a slightly crispy texture, and on top is a colorful mix of diced orange pineapple, red strawberries, white shredded cabbage, and green cilantro. A dollop of creamy light green sauce is visible on one taco. A woman's hand is holding one taco from the side, and a halved lime is on the plate near the tacos, along with some scattered bits of fruit and herbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Flavorful Marinade

Start by whisking together the olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and dried oregano in a small bowl. This marinade is the heart of our recipe, bringing that perfect balance of smoky, tangy, and sweet flavors that'll infuse into the mahi mahi. Make sure everything is well combined, and the aroma alone will get you excited to cook.

Step 2: Marinate the Mahi Mahi

Lay your skinless mahi mahi fillets flat in a shallow dish, then pour your marinade over the top. Gently rub it all over both sides of the fish so every piece is coated in that flavorful mix. Let the mahi mahi sit at room temperature for no more than 30 minutes — this short marinating time is crucial to keep the fish firm and juicy without becoming mushy from the lime’s acidity. Meanwhile, you can get started on the slaw and avocado crema.

Step 3: Toss the Fresh Strawberry Pineapple Slaw

In a large bowl, combine the thinly sliced green cabbage, hulled and chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapeños (seeded for mild), chopped cilantro, lime juice, salt, and pepper. Toss everything together until the colors are vibrant and the flavors mingle beautifully. Pop this in the fridge until you’re ready to serve. If your strawberries are extra juicy, just give the slaw a quick drain to avoid soggy tacos.

Step 4: Prepare the Creamy Avocado Crema

Follow the avocado crema recipe linked in the ingredients to create a luscious, creamy topping that provides a cooling counterbalance to the spices in the fish and heat in the slaw. The avocado’s natural creaminess brings everything together for that perfect taco bite.

Step 5: Cook the Mahi Mahi to Perfection on the Stovetop

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it’s shimmering and hot. Gently place the marinated mahi mahi fillets in the pan and cook them for about 3 to 4 minutes per side. Watch closely—the fish should develop a beautiful golden crust and, when done, it will flake easily with a fork. Depending on thickness, adjust cooking time slightly but avoid overcooking to keep that tender, juicy texture. Remember, a hot pan is your best friend here to get that perfect sear.

Step 6: Alternative Cooking Methods for Your Preference

If you’re in a grilling mood, preheat your grill to medium-high, clean and grease the grates well, then grill the fish about 3 minutes on each side until just cooked through. For oven lovers, set your oven to 400°F, prepare a baking sheet with parchment or foil sprayed with cooking spray, and bake the fillets spaced apart for 10 to 14 minutes. For an extra roasted finish, broil for 1 to 2 minutes at the end. Both options are fantastic and perfect for serving a crowd when doubled.

Step 7: Assemble and Serve Your Tacos

Once the fish is cooked, remove it from the skillet and let it rest for 5 minutes. This resting time allows the juices to redistribute so every bite is moist and flavorful. Then, break the fish into large chunks. Warm your corn tortillas using your favorite method (like briefly over an open flame or skillet) so they stay soft and pliable. Evenly distribute the fish chunks between the tortillas, top generously with the strawberry pineapple slaw, and add a dollop of that luscious avocado crema. Garnish with lime wedges and a drizzle of hot sauce if you love a little extra zing. Then dig in and enjoy the tropical fiesta on your plate!

Top Tip

Getting Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe just right takes a few simple tricks up your sleeve — here are some tips from my kitchen to yours that make all the difference in flavor and texture.

Don’t Over-Marinate: Limiting the marinating time to 30 minutes keeps the fish from turning mushy from the lime juice acidity — trust me, it’s tempting to let it soak longer, but it pays off to keep it just right.
Use a Hot Pan: I’ve found that heating your nonstick skillet until the oil is shimmering before adding the fish creates that beautiful golden crust and prevents sticking.
Let Fish Rest: Allowing the cooked mahi mahi to rest for 5 minutes before breaking it into chunks helps keep it juicy and tender — I never skip this step now!
Warm Tortillas Properly: Whether on an open flame, skillet, microwave, or oven, warming tortillas until soft and pliable, then keeping them covered with a damp cloth, ensures your tacos stay flexible and don’t crack when you fold them.

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 colorful chopped ingredients arranged in separate sections. The ingredients include shredded white cabbage on the upper part, finely chopped bright red strawberries on the left, small green leafy herbs in the middle, small diced yellow pieces below the strawberries, and whole dark blue blueberries mixed with small pieces of light purple onion on the right side. The clear bowl allows the colors and textures to stand out, showing a fresh and vibrant mix of fruits and vegetables. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your mahi mahi fish tacos, add fresh lime wedges for a zesty squeeze and a few dashes of your favorite hot sauce to bring out the smoky chipotle notes. For extra freshness, sprinkle some chopped cilantro or diced avocado on top. If you love a little crunch, some sliced radishes or toasted pepitas make lovely finishing touches.

Side Dishes

Pair these tacos with light, refreshing sides like Mexican street corn (elote), black bean salad, or a simple cilantro lime rice. A crisp cucumber and jicama salad or chips with guacamole also complement the tropical flavors beautifully. For easy entertaining, a chilled margarita or sparkling agua fresca rounds out the meal perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked mahi mahi in an airtight container in the refrigerator for up to 3-4 days. Keep the strawberry pineapple slaw and avocado crema separate in their own containers to maintain their fresh texture and flavor.

Freezing

You can freeze cooked mahi mahi but avoid freezing the slaw or avocado crema as they don’t hold up well. Let the fish cool completely, then pack it airtight in a freezer-safe container or bag, removing excess air. Frozen mahi mahi will keep well for 2 to 3 months.

Reheating

Reheat leftover mahi mahi gently in a skillet over medium heat with a little oil or butter to keep it moist. You can also microwave it on short intervals or wrap it in foil and warm in a 350°F oven for about 10 minutes. Avoid overheating to keep it tender and juicy.

Frequently Asked Questions:

Can I prepare the marinade and slaw ahead of time?

Absolutely! You can whisk together the marinade ingredients and store it in the refrigerator (without the fish) for up to 2 days. Prepare the slaw ingredients separately up to 24 hours ahead and combine them no more than 60 minutes before serving to keep the cabbage crisp.

What if I don't have a grill or oven handy? Can I cook the mahi mahi on the stove?

Yes! The stovetop method is perfect here. Use a hot nonstick skillet with a tablespoon of olive oil and cook the marinated mahi mahi for 3 to 4 minutes per side until it flakes easily.

How do I keep the tortillas soft and warm while assembling?

After warming, stack the tortillas and cover them with a slightly damp kitchen towel or paper towel to keep them soft and pliable until you're ready to fill them.

Can I use other types of fish for these tacos?

Definitely! While mahi mahi is ideal for its firm texture and mild flavor, you can substitute with other firm white fish like halibut, cod, or snapper depending on your preference.

Final Thoughts

I hope this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe brings you as much joy and bright flavors as it does to my table. It’s a wonderful way to enjoy fresh fish with a tropical twist that’s light, satisfying, and perfect for any occasion. Whether it’s a casual weeknight meal or a festive gathering, these tacos are sure to become a beloved favorite. Happy cooking and enjoy every flavorful bite!