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 unexpected, let me introduce you to my Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe. This dish brilliantly balances tender, smoky fish with a vibrant, fruity slaw that will brighten any meal!

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’m kind of obsessed with this recipe! Every time I make these fish tacos, they disappear in no time. The combination of juicy mahi mahi and the sweet-tangy strawberry pineapple slaw is just irresistible.

Quick and Easy: Marinated for just 15 minutes and cooked in 6, this meal is perfect for weeknight dinners or impressing guests.
Fresh & Vibrant: The colorful slaw adds a lively, fruity crunch that feels light but satisfying.
Versatile Cooking: Choose stovetop, grill, or oven methods according to your mood or kitchen setup.
Healthy and Balanced: Packed with lean protein, fresh fruit, and veggies, it’s wholesome without skimping on flavor.

Ingredients & Why They Work

To pull off these tasty fish tacos, you’ll want to focus on fresh and quality ingredients. Choosing wild-caught mahi mahi that’s skinless and on the thicker side will give you the perfect texture and flavor. The star of the slaw is definitely the mix of fresh strawberries, pineapple, and blueberries—making the slaw sweet, tangy, and colorful, which pairs perfectly with the smoky spices in the marinade.

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: Fresh or defrosted, skinless, preferably thick for juicy, flaky fish.
Corn Tortillas: Use good quality ones; they add authentic flavor and have the best texture.
Olive Oil: Helps the marinade blend and crisps the fish nicely when cooking.
Lime Juice: Adds a bright, zesty kick without overpowering the flavors.
Reduced Sodium Soy Sauce: Balances citrus with subtle umami and depth.
Paprika & Chipotle Chile Powder: Bring smoky warmth and mild heat to the marinade.
Brown Sugar: Adds a touch of sweetness, mellowing out the spices perfectly.
Ground Cumin, Garlic Powder, Onion Powder, Salt & Oregano: These spices layer the marinade with aromatic, earthy notes.
Green Cabbage: Thinly sliced for crunch and freshness in the slaw base.
Strawberries, Pineapple & Blueberries: Fresh fruit brings bright color, sweetness, and tang to the slaw.
Red Onion: Adds a sharp bite to balance the sweetness of the fruit.
Jalapeños: Minced for just the right amount of gentle heat (adjust to your taste).
Cilantro: Adds herbal freshness to tie all the flavors together.
Avocado Crema: Creamy and cooling, it complements the spicy, tangy notes of the dish.

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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 the Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is how adaptable it is to your tastes and pantry. Whether you want to adjust the heat, swap out ingredients, or try different cooking methods, this recipe easily bends to your style.

Variation: I love swapping the strawberries for mango in the slaw when summer rolls around. It adds a subtle tropical sweetness that pairs beautifully with the smoky chipotle-marinated mahi mahi.
Spice Level: For a milder taco, use one jalapeño or omit it completely in the slaw. If you like it hot, keep both jalapeños and add a dash of your favorite hot sauce at the end.
Cooking Method: While stovetop cooking delivers a lovely crust on the fish, grilling adds a wonderful smokiness that amps up the depth of flavor, especially on warm summer evenings.
Diet-Friendly: For a lower-carb option, swap corn tortillas for large lettuce leaves — perfect for a light, crisp bite.
Extra Toppings: Try adding diced avocado, a sprinkle of cotija cheese, or even a drizzle of pineapple salsa if you want a little extra zing.

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 Your Mahi Mahi

Start by whisking together the marinade ingredients — olive oil, fresh lime juice, reduced sodium soy sauce, paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and oregano. Pour this fragrant marinade over your cleaned, skinless mahi mahi fillets in a shallow dish. Rub the marinade evenly on each side of the fish to ensure every bite is packed with flavor. Let it sit at room temperature for no more than 30 minutes — this keeps the fish tender without turning it mushy from the lime juice’s acidity. While the fish soaks up those wonderful spices, you have time to prep the vibrant slaw and creamy avocado crema.

Step 2: Toss Together the Strawberry Pineapple Slaw

In a large bowl, combine thinly sliced green cabbage with chopped strawberries, diced pineapple, juicy blueberries, diced red onion, and minced jalapeños to your desired heat level. Add in chopped cilantro, fresh lime juice, salt, and pepper, then toss everything thoroughly. This slaw is a colorful, refreshing counterpoint to your seasoned fish. Pop it in the fridge while you move on to cooking, and if it looks a bit juicy when ready to serve, strain out some of the excess liquid to keep your tacos perfectly crisp.

Step 3: Cook the Mahi Mahi (Stovetop Method)

Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat until it shimmers and is hot. Carefully place the marinated mahi mahi fillets into the pan. Cook each side for about 3 to 4 minutes, keeping a close eye on the fish — it should turn opaque and flake easily with a fork when done. If your fillets are thicker or thinner, adjust the cooking time accordingly to avoid overcooking, aiming for an internal temperature around 137°F for juicy, tender results. Once cooked, remove the fish and let it rest for a quick 5 minutes. This resting step keeps the juices evenly distributed inside the fish for maximum flavor and moisture before you break it into large chunks for your tacos.

Step 4: Try Other Cooking Methods for Variety

If you want to switch things up or are cooking for a crowd, the grill and oven methods are fantastic alternatives. For grilling, preheat your grill to medium-high and grease the grates. Grill the marinated fish about 3 minutes per side until perfectly cooked and grill marks appear. For baking, preheat your oven to 400°F. Line a baking sheet with parchment or foil and spray with cooking spray. Bake the fish for 10 to 14 minutes until flaky. For an extra roasted flavor, broil the fish for an additional 1-2 minutes at the end.

Step 5: Assemble Your Tacos and Serve

Gently break the rested mahi mahi into large chunks and evenly divide the pieces among your warmed 6-inch corn tortillas. Top each taco generously with the strawberry pineapple slaw and a dollop of creamy avocado crema. For the finishing touches, add lime wedges on the side for squeezing and a dash of hot sauce if you like a spicy kick. Serve these immediately for the freshest, most vibrant flavors. Your taste buds will thank you!

Top Tip

Making the perfect Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is easier when you keep a few handy tips in mind. These little nuggets of wisdom can elevate your cooking experience and ensure your tacos turn out delicious every single time.

Use quality corn tortillas: From personal kitchen experiments, I've found that fresh, high-quality corn tortillas make all the difference—they hold up better to the juicy fish and vibrant slaw and bring authentic flavor.
Don’t over-marinate the fish: I learned the hard way that marinating mahi mahi longer than 30 minutes can make the texture mushy because of the lime juice's acidity. Keep it short and sweet!
Get your pan hot: A sizzling hot nonstick skillet is key. This quick sear locks in juices and creates that irresistible golden crust that adds wonderful texture to your tacos.
Let the fish rest before slicing: This one transformed my results—allowing the fish to rest for 5 minutes redistributes the natural juices, keeping every bite tender and juicy.

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 the perfect finishing touch, I love garnishing these tacos with fresh lime wedges for a zesty squeeze, a sprinkle of chopped cilantro for herbal brightness, and a drizzle of hot sauce if you crave a little heat. Thinly sliced radishes add a delightful crunch, and a pinch of crumbled queso fresco or cotija cheese makes them extra special.

Side Dishes

To round out the meal, consider serving with light and refreshing sides like Mexican street corn (elote), a crisp jicama salad, or black bean and corn salad. Cilantro lime rice or simple seasoned grilled vegetables also pair beautifully with these fish tacos for a complete and satisfying feast.

Make Ahead and Storage

Storing Leftovers

Once you've enjoyed your tacos, store any leftover cooked mahi mahi in an airtight container in the refrigerator. Properly stored, it stays fresh and tasty for 3-4 days, making it perfect for quick lunches or dinners later in the week.

Freezing

You can freeze the cooked mahi mahi separately for up to 2-3 months. Just let the fish cool completely, pack it airtight or in a freezer bag with excess air removed, and freeze. Keep in mind the strawberry pineapple slaw and avocado crema don’t freeze well, so prepare those fresh when you’re ready to serve.

Reheating

For the best texture when reheating, warm your mahi mahi gently in a nonstick skillet over medium heat with a little oil or butter until heated through. Alternatively, you can microwave in short intervals of 20-30 seconds to avoid overcooking, or wrap it in foil and heat in a 350°F oven for about 10 minutes.

Frequently Asked Questions:

Can I use other types of fish for these tacos?

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

How spicy is the strawberry pineapple slaw?

The slaw has a mild kick, mainly from the jalapeños. You can adjust the spice level by adding fewer jalapeños or removing the seeds entirely for a very mild flavor—perfect if you want to keep things gentle.

Can I prepare the slaw and crema ahead of time?

Yes! The slaw ingredients can be chopped and prepped up to 24 hours ahead, but toss them together within an hour before serving to keep the cabbage crisp. The avocado crema can be made up to 3 days ahead if covered tightly to prevent browning.

What’s the best way to warm tortillas?

I recommend warming tortillas on an open flame for a slight char, or in a hot skillet for about 20-30 seconds per side. You can also microwave them stacked with a damp paper towel or warm wrapped in foil in the oven—whatever works best for your setup!

Final Thoughts

Trying this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe truly feels like a little celebration of fresh flavors and simple cooking. It’s one of those meals that brings sunshine to any table — colorful, vibrant, and packed with tastes that dance on the palate. I hope it becomes a go-to for your kitchen too. Enjoy every bite!