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 (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 something fresh, flavorful, and just a little bit different, this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is exactly what you need. It’s a beautiful mash-up of tender, smoky fish, sweet-tart fruit slaw, and creamy avocado—all wrapped up in warm corn tortillas for maximum deliciousness.

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

Honestly, I fell in love with this recipe the very first time I made it. It’s vibrant, quick to pull together, and packs so much flavor in every bite!

Bright and Fresh Flavor: The strawberry pineapple slaw brings a sweet and tangy twist that perfectly balances the smoky fish.
Quick and Easy: Ready in just 36 minutes, making it perfect for a weeknight dinner or casual weekend gathering.
Healthy and Light: Packed with lean protein and fresh fruit, it’s a guilt-free meal you’ll want again and again.
Versatile Cooking Methods: Whether you prefer stovetop, grill, or oven, this recipe adapts to your kitchen style.

Ingredients & Why They Work

When shopping for this mahi mahi fish taco recipe, focus on fresh, quality ingredients—especially your mahi mahi and tortillas—to elevate the whole meal. The colorful slaw components not only add crunch and sweetness but make these tacos look as good as they taste.

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: Choose fresh or properly defrosted wild-caught mahi mahi, skinless and on the thicker side for the best texture and flavor.
Corn Tortillas: Using quality, 6-inch corn tortillas adds authentic flavor and holds the fillings beautifully.
Olive Oil: Essential for the marinade and cooking, it helps create a beautifully seared crust on the fish.
Lime Juice: Adds bright acidity in both the marinade and slaw, enhancing every element’s flavor.
Reduced Sodium Soy Sauce: Adds depth and a hint of umami without overwhelming the fish.
Spices (Paprika, Chipotle Chile Powder, Brown Sugar, Cumin, Garlic & Onion Powder, Salt, Oregano): These combine to create a smoky, slightly spicy, and subtly sweet marinade that makes the fish pop.
Green Cabbage: Thinly sliced for a crisp, fresh base in the slaw that balances sweetness with texture.
Strawberries: Fresh, hulled, and chopped, they bring juicy sweetness and a gorgeous color contrast.
Pineapple: Adds tropical sweetness and a bit of tang to brighten the slaw further.
Blueberries: Their pop of juicy sweetness adds interest and complements the other fruit in the slaw.
Red Onion: Provides a sharp bite that cuts through the sweetness and richness.
Jalapenos: Seeded and minced, they introduce the perfect gentle heat; adjust according to your spice comfort level.
Cilantro: Fresh and chopped, it lifts the slaw with its bright herbal note.
Avocado Crema: Creamy and cooling, it brings everything together and softens the heat from the jalapenos and chipotle.

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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 this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is how easy it is to customize. Whether you prefer a little more heat, want to switch up the toppings, or make it your own with some fun twists, these tacos welcome your creativity with open arms.

Variation: For a spicier kick, I love adding extra minced jalapeños or a drizzle of chipotle hot sauce on top. The smoky heat perfectly complements the sweetness of the slaw.
Seasonal twist: When strawberries or pineapple aren't in season, swapping in mango chunks or peaches works beautifully to keep the slaw vibrant and fresh-tasting.
Dietary adaptation: If you want a lighter version, try using lettuce leaves as your taco shell. It adds crunch and keeps things gluten-free and low-carb.
Cooking methods: While the stovetop method is my go-to for a quick meal, grilling the mahi mahi infuses a lovely smoky flavor that's perfect for summer cookouts.

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 Up the Flavorful Marinade

Start by mixing together your marinade ingredients — olive oil, lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, cumin, garlic and onion powders, salt, and oregano — in a small bowl. Whisk it all until smooth, then lay your skinless mahi mahi fillets in a shallow dish in a single layer. Pour the marinade over the fish and gently rub it in to coat evenly on both sides. Let it marinate at room temperature for no more than 30 minutes. This step infuses the mahi mahi with smoky, tangy, and slightly sweet flavors without overpowering its natural taste. Plus, marinating while you prep the rest of the ingredients helps streamline your cooking.

Step 2: Toss Together the Strawberry Pineapple Slaw

While your mahi mahi is soaking in flavor, combine the fresh components of your slaw in a large bowl. You'll want thinly sliced green cabbage, hulled and chopped strawberries, diced pineapple, blueberries, diced red onion, minced jalapeños (start with one for mild, two if you like heat), and chopped cilantro. Drizzle lime juice over everything and season with salt and pepper. Toss well to evenly distribute the flavors. Pop the slaw into the fridge until you're ready to assemble. If your strawberries release a lot of juice, consider straining the excess so the slaw doesn’t get too soggy.

Step 3: Prepare the Creamy Avocado Crema

Your Mahi Mahi Fish Tacos aren’t complete without that luscious avocado crema. Follow the avocado crema recipe linked in the ingredients section for the perfect creamy, tangy complement to the smoky fish and bright slaw. Making the crema ahead of time and keeping it chilled helps the flavors meld nicely. Just remember to press plastic wrap gently onto the crema’s surface before covering to keep it from browning.

Step 4: Cook the Mahi Mahi to Perfection

Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat until it’s hot and shimmering. Gently place the marinated mahi mahi fillets in the pan, making sure not to crowd the skillet. Cook for about 3 to 4 minutes per side. You’ll know it’s done when the fish flakes easily and has a gorgeous golden crust. Cooking time can vary slightly based on the thickness of your fillets, but aim for an internal temperature of around 137°F to keep the fish tender and juicy. Overcooking will dry it out, so watch closely! Once cooked, let the mahi mahi rest for 5 minutes — this helps the juices redistribute for maximum flavor.

Step 5: Assemble Your Tacos with Love

Carefully remove the mahi mahi from the skillet and break it into large, chunk-sized pieces — the perfect taco filling! Warm your corn tortillas using your favorite method (skillet, oven, microwave, or open flame). Then, evenly divide the mahi mahi chunks among 6 to 8 tortillas. Top generously with the freshly made strawberry pineapple slaw and a dollop of avocado crema. Finish off with lime wedges on the side and a splash of hot sauce if you like a bit more heat. Dig in and enjoy the beautiful medley of smoky, sweet, tangy, and spicy flavors all wrapped in one delicious taco.

Top Tip

Making Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is such a joyful experience, and these tips will help you get perfectly flavorful and tender results every time!

Marinate Just Right: I learned the hard way that marinating mahi mahi for more than 30 minutes breaks down the fish and makes it mushy. Keep it short and sweet for the perfect texture.
Use a Hot Pan: Never add your fish until the oil is sizzling hot. This little trick creates that gorgeous golden crust and prevents sticking—total game changer!
Let It Rest: Allow your cooked fish to rest for 5 minutes before breaking it into chunks. This helps the juices redistribute, keeping every bite moist and tender.
Warm Your Tortillas Properly: Warming tortillas before assembling is a must! Whether you use a skillet, grill, or microwave, keeping them soft and pliable makes each taco so much better.

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

Beyond the fabulous strawberry pineapple slaw and creamy avocado crema, elevate your tacos with fresh lime wedges for a zesty squeeze and a few dashes of your favorite hot sauce for a spicy kick. If you want a little crunch, chopped toasted pepitas or a sprinkle of cotija cheese add delightful texture and flavor. Fresh cilantro leaves on top never go amiss, either!

Side Dishes

Pair your Mahi Mahi Fish Tacos with classic Mexican street corn (elote) or a simple black bean and corn salad for a colorful, wholesome side. For a lighter option, a crisp green salad with a citrus vinaigrette complements the tacos beautifully. Chips and salsa or guacamole make fun appetizers or snacks alongside.

Make Ahead and Storage

Storing Leftovers

Store leftover cooked mahi mahi in an airtight container in the refrigerator for up to 3 to 4 days. Keep the strawberry pineapple slaw and avocado crema chilled separately in airtight containers to maintain freshness. Before serving, taste the slaw again and toss gently to redistribute any dressing.

Freezing

You can freeze the cooked mahi mahi portions after they have fully cooled. Use an airtight container or plastic freezer bag, removing excess air to prevent freezer burn. Properly stored, the fish lasts for 2 to 3 months. Note that the slaw and avocado crema do not freeze well, so prepare those fresh when ready to eat.

Reheating

The best way to reheat mahi mahi is gently on the stovetop. Warm a little oil in a nonstick skillet over medium heat, add the fish, cover, and heat just until warmed through. You can also reheat in the oven at 350°F wrapped in foil for about 10 minutes or microwave in short intervals, but be cautious not to overcook to keep it juicy.

Frequently Asked Questions:

Can I use other types of fish for this recipe?

Absolutely! While mahi mahi is fantastic for its firm texture and flavor, you can substitute with other firm white fish like cod, halibut, or snapper. Just adjust the cooking time based on thickness.

How spicy is the strawberry pineapple slaw?

The slaw has a mild to moderate kick thanks to the jalapeños. Use one jalapeño for mild heat or two if you prefer it a little spicier. You can always omit seeds to reduce the heat further.

Can I prepare this recipe for a crowd?

Definitely! Doubling the recipe works great, especially if you use the grill or oven to cook the fish in larger batches. Just keep the marinade time consistent and prep extra slaw and crema to match.

What’s the best way to warm tortillas without drying them out?

Warming tortillas wrapped in foil in the oven at 350°F for 15-20 minutes keeps them soft and pliable. Alternatively, heating them on a hot skillet for 20-30 seconds per side or briefly microwaving covered with a damp paper towel work well too. Always keep tortillas wrapped or covered to retain warmth and moisture.

Final Thoughts

This Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe has quickly become one of my favorite go-to meals. It’s fresh, vibrant, and just packed with flavor that makes every bite feel like a little celebration. Whether you’re cooking for your family’s weeknight dinner or entertaining friends, these tacos bring a touch of sunshine and a happy vibe to the table. I hope you enjoy making and sharing them as much as I do!