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 a fresh, flavorful dinner that’s anything but ordinary, this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is your new go-to. Imagine tender, perfectly seasoned mahi mahi wrapped in soft corn tortillas, topped with a bright, fruity slaw and creamy avocado crema—dinner just got exciting!

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’ve made these mahi mahi fish tacos more times than I can count, and each time they’re just as delicious and fun to eat. The blend of spice, sweet slaw, and creamy crema is a total winner on busy weeknights and casual get-togethers alike.

Fresh & Vibrant Flavors: The strawberry pineapple slaw adds a unique, juicy twist that balances the smoky-spiced fish beautifully.
Quick Prep: Marinate and assemble in about 36 minutes—it’s perfect for when time is tight but you want something special.
Healthy & Gluten Free: Made with wholesome ingredients and corn tortillas, these tacos fit a variety of diets without sacrificing taste.
Versatile for Any Occasion: Whether it’s a weeknight dinner or a backyard party, these tacos always impress and satisfy.

Ingredients & Why They Work

Shopping for this recipe is a breeze, but I always recommend grabbing the freshest, wild-caught mahi mahi you can find for the best texture and flavor. Also, invest in good-quality corn tortillas—they really make these tacos sing!

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: Thick, skinless fillets provide a firm texture that holds up well to marinating and cooking without falling apart.
Corn Tortillas: Authentic and naturally gluten free, they bring that perfect soft, slightly chewy base for the fillings.
Olive Oil: For marinating and cooking, olive oil adds a subtle richness and helps achieve that golden crust on the fish.
Lime Juice: Not just in the marinade but also in the slaw, it brightens every flavor and balances the richness of the crema.
Reduced Sodium Soy Sauce: Adds depth and umami to the marinade without overpowering the fish.
Spices (Paprika, Chipotle Chile Powder, Brown Sugar, Cumin, Garlic Powder, Onion Powder, Salt, Oregano): These create a smoky, slightly sweet, and warmly spiced profile that’s signature to the fish.
Green Cabbage: Thinly sliced for a crisp, crunchy slaw base that contrasts beautifully with the tender fish.
Strawberries, Pineapple, Blueberries: The trio of fruits brings sweetness, juiciness, and an unexpected pop of color and flavor.
Red Onion & Jalapenos: Light sharpness from onion and adjustable heat from jalapenos elevate the slaw without overwhelming it.
Cilantro: Fresh and aromatic, it ties the slaw components together perfectly.
Avocado Crema: Creamy, cooling, and slightly tangy—this is the perfect finishing touch that complements the spicy fish and fresh slaw.

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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 things about this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is how easily you can personalize it to suit your tastes or dietary needs. Don’t be afraid to mix things up and make it your own!

Spice it up or tone it down: I often adjust the jalapeño in the slaw depending on who I'm serving. For a mild version, just one jalapeño works wonders without overwhelming the fresh flavors. For spice lovers, add two or even a pinch of cayenne to the marinade for an extra kick.
Change your toppings: While the strawberry pineapple slaw is the star here, swapping it for a mango salsa or a simple cabbage slaw with a zesty lime dressing can give the tacos a whole new vibe. I love trying different fruit combinations to keep things exciting.
Go grill or oven: If you’re feeding a crowd, I prefer grilling the mahi mahi for that perfect smoky flavor. Oven baking also works great when you want a hands-off approach yet still get tender, flaky fish. Both methods are detailed in the notes above.
Swap the tortillas: While I highly recommend quality corn tortillas for authenticity and flavor, feel free to use flour tortillas or even lettuce wraps if you want a lighter, low-carb option.
Make it vegan or vegetarian: For those avoiding fish, grilled portobello mushrooms or roasted cauliflower steaks marinated in the same flavorful marinade make fantastic substitutes that pair beautifully with the vibrant slaw and crema.

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 and Marinate That Mahi Mahi

First up, we make the marinade. I whisk together 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 until smooth and fragrant. Then I lay out the 1.5 pounds of skinless mahi mahi fillets in a shallow dish, pour the marinade evenly over the fish, and gently rub it in. This marinating at room temperature for up to 30 minutes is the key to infusing every bite with that smoky, tangy flavor without turning the fish mushy. While the mahi mahi soaks up all those spices, I move on to the slaw and crema prep.

Step 2: Toss Together the Fresh Strawberry Pineapple Slaw

Next, I combine the thinly sliced green cabbage, hulled and chopped strawberries, diced pineapple, blueberries, diced red onion, and minced jalapeños in a large bowl. Then I sprinkle in chopped cilantro, lime juice, salt, and pepper, tossing everything gently but thoroughly. The burst of colors and the balance of sweet, tangy, and a little heat make this slaw irresistible. I refrigerate it until serving, sometimes straining out excess juice if those strawberries get especially juicy. This step can totally be done ahead, which is a big help on busy days.

Step 3: Sear the Mahi Mahi to Perfection

To cook the mahi mahi, I heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. When the oil starts shimmering, I carefully place the marinated fish in the pan, letting it cook undisturbed for about 3 to 4 minutes on the first side. You’ll want to look for a golden crust forming along the edges. Then I flip the fillets gently and cook the other side for another 3 to 4 minutes, depending on thickness, until the fish flakes easily with a fork. I find aiming for an internal temperature of 137°F yields tenderness without drying out the fish. After cooking, I let the fish rest for 5 minutes to redistribute those flavorful juices—this little pause makes a big difference.

Step 4: Warm Your Tortillas Just Right

While the mahi mahi rests, I warm my 6-inch corn tortillas. My go-to is heating them on an open flame for that subtle char, flipping carefully with tongs to avoid burning. No worries if you prefer another method — skillet, microwave, or oven all work beautifully. I always keep the warmed tortillas stacked and covered with a slightly damp kitchen towel to stay soft and pliable until it’s taco-assembly time.

Step 5: Assemble and Enjoy Your Tacos!

Finally, I remove the rested mahi mahi from the skillet and break it into large, satisfying chunks. Then I divide the fish evenly among the warm tortillas, generously topping each with a heap of the vibrant strawberry pineapple slaw and a dollop of creamy avocado crema. A squeeze of fresh lime juice and a dash of hot sauce really elevate these tacos to restaurant-quality fare at home. Serve immediately and savor every bite!

Top Tip

Making Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe that sing with freshness and flavor is all about mastering a few simple techniques. These tips can save you stress and help your tacos taste like they belong at a beachside cantina!

Choose the Right Fish: I always use thick, skinless mahi mahi fillets because they hold together well during cooking and soak up the marinade beautifully without falling apart.
Marinate Smartly: From experience, never let the mahi mahi marinate more than 30 minutes — the citrus breaks down the fish and can turn it mushy if left too long.
Heat is Everything: Using a nonstick skillet preheated with hot oil ensures you get that gorgeous golden crust without the fish sticking and losing marinade.
Let It Rest: Resting the fish for 5 minutes after cooking lets juices redistribute, making every bite tender and juicy — I used to skip this step and ended up with drier tacos!

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

For that extra pop of flavor, I love topping these tacos with fresh lime wedges to squeeze over the fish, a sprinkle of chopped fresh cilantro, and a drizzle of your favorite hot sauce if you like a little heat. You can also add some crumbled queso fresco or cotija for a subtle salty finish. For a creamy contrast, dollops of the avocado crema are a must!

Side Dishes

Keep the vibe light and fresh with sides like Mexican street corn (elote), refried black beans, or a simple jicama salad. For a heartier option, a chilled quinoa salad with lime and avocado complements the tacos perfectly. And don’t forget some crisp tortilla chips with salsa or guacamole to round out your meal.

Make Ahead and Storage

Storing Leftovers

Leftover cooked mahi mahi keeps well in an airtight container in the refrigerator for up to 3 to 4 days. Just make sure to store it separately from the slaw and avocado crema to preserve the fresh textures and flavors.

Freezing

You can freeze cooked mahi mahi for 2 to 3 months. After cooking, let the fish cool completely, then pack it tightly in an airtight container or freezer bag with excess air squeezed out. Just a heads up — don’t freeze the strawberry pineapple slaw or avocado crema since their textures and flavors don’t hold up well after thawing.

Reheating

For best results, gently reheat leftover mahi mahi in a nonstick skillet over medium heat with a splash of oil or a little butter. Cover it and heat just until warmed through to keep it moist and flaky. You can also microwave it in short bursts of 20 seconds to prevent overcooking or reheat wrapped in foil in the oven at 350°F for about 10 minutes.

Frequently Asked Questions:

Can I use other types of fish for this recipe?

Absolutely! While mahi mahi works wonderfully for its firm texture and flavor, you can substitute with other firm, skinless white fish like cod, snapper, or halibut. Just adjust cooking times based on thickness.

How spicy is the strawberry pineapple slaw?

The slaw has a mild to medium heat depending on how much jalapeño you add. You can easily control the spice by using 1 seeded jalapeño for mild or 2 for a bit more kick.

Can I prepare components in advance?

Yes! The marinade (without fish) can be made up to 2 days ahead, and the slaw ingredients can be prepped up to 24 hours in advance. Just mix the slaw and prepare your avocado crema shortly before serving for the freshest taste.

What’s the best way to warm tortillas?

I recommend warming tortillas directly over a gas flame for a slight char and softness, or heating them in a dry skillet for 20-30 seconds per side. You can also wrap stacks in foil and warm them in the oven at 350°F for 15-20 minutes. Cover warmed tortillas with a damp towel to keep them pliable.

Final Thoughts

These Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe feel like a celebration of fresh, vibrant flavors that come together effortlessly. Whether you’re feeding your family on a busy weeknight or hosting friends for a casual get-together, this recipe offers a perfect balance of juicy fish, sweet and tangy slaw, and creamy avocado crema that will have everyone asking for seconds. I hope you enjoy making and sharing these tacos as much as I do — happy cooking and buen provecho!