Name: Spicy Mahi Mahi Fish Tacos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 mahi mahi fillets; 2 teaspoons olive oil; 1 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon oregano; 1 1/2 teaspoons chili powder; 1/4 teaspoon cumin; 2 poblano peppers or jalapeños; 1/2 cup sour cream; 1 tablespoon lime juice; 1/4 cup cilantro; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon garlic powder; 1 tablespoon olive oil; 4 tortillas (charred); 1/3 cup fish slaw; 1 avocado, sliced; Jalapeños, to taste; 2 tablespoons cilantro (for garnish)

If you're craving a vibrant and flavorful dinner that's quick to whip up, then you need to try this Spicy Mahi Mahi Fish Tacos Recipe. These tacos perfectly balance spicy, creamy, and fresh elements for a real crowd-pleaser.

A close-up of a grilled taco held by a woman's hand, showing soft, lightly toasted tortilla wrapped around layers. Inside, there is a piece of golden-brown grilled fish as the main layer at the bottom. On top of the fish, there are fresh, thinly sliced green cucumber pieces and some leafy green lettuce. Above that, there are thin slices of red tomato and finely shredded white cabbage mixed with some orange shredded carrot, giving a fresh and colorful texture. The background features a white marbled surface with blurred grilled food items out of focus. 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 Spicy Mahi Mahi Fish Tacos Recipe
Top Tip
How to Serve Spicy Mahi Mahi Fish Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Mahi Mahi Fish Tacos Recipe

Why You'll Love This Recipe

Every time I make these fish tacos, they disappear fast—there’s just something about that spicy, tangy fish paired with creamy sauce and crunchy slaw that hits the spot. Plus, it’s so straightforward to prepare, making it a weeknight favorite in my kitchen.

Quick and Easy: Ready in just 25 minutes, perfect for busy evenings.
Bold Flavors: The chili powder and fresh jalapeños add just the right amount of kick.
Texture Contrast: Creamy sauce, tender fish, and crisp slaw keep every bite exciting.
Fresh Ingredients: Mahi mahi and fresh cilantro elevate these tacos beyond your average fish taco.

Ingredients & Why They Work

When it comes to making these tacos, using fresh mahi mahi is key—the firm texture holds up beautifully during cooking. Also, grabbing fresh poblano or jalapeño peppers will add that vibrant heat and smokiness that the sauce needs.

Flat lay of fresh, thick mahi mahi fish fillets with natural skin texture, two vibrant poblano peppers, a sliced ripe avocado with bright green flesh, a small mound of colorful fish slaw with shredded cabbage and carrots, a few whole fresh jalapeños, sprigs of bright green cilantro leaves, four stacked charred corn tortillas showing slight grill marks, a small white ceramic bowl filled with creamy sour cream, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl with fresh lime juice, and a small white ceramic bowl with mixed dry spices including chili powder, cumin, oregano, garlic powder, salt and pepper, placed in perfect symmetry 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: Firm, flaky fish that holds seasoning well and cooks quickly.
Olive oil: For searing the fish and blending the sauce—adds a lovely richness.
Garlic powder: Adds depth without overpowering the delicate fish flavor.
Salt and black pepper: Essential seasonings to bring out all the flavors.
Oregano: Introduces a subtle herbal note that complements the chili spices.
Chili powder: The main source of warmth and bold flavor.
Cumin: Provides an earthy background that balances the heat.
Poblano or jalapeño peppers: Fresh peppers add both spice and freshness to the sauce.
Sour cream: Creates a creamy, cooling sauce to balance the spice.
Lime juice: Brightens the fish and sauce with zesty acidity.
Cilantro: Adds a fresh herbal punch in the sauce and as garnish.
Tortillas: Charred for smoky flavor and flexible enough to hold all the fillings.
Fish slaw: Adds crunch and a cool contrast to the warm fish.
Avocado: Creamy slices that mellow out the spiciness.
Jalapeños: Optional heat to dial up the spice level per your taste.

📝

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 Spicy Mahi Mahi Fish Tacos Recipe is how easy it is to tailor to your taste buds or dietary needs. Whether you like it milder, extra crunchy, or with a fresh twist, these tacos are a fantastic canvas to experiment with flavors and textures.

Mild version: If you prefer less heat, I swap the jalapeños for sweet bell peppers and use just a pinch of chili powder. It still packs serious flavor but is perfect for sensitive palates.
Dairy-free twist: For a dairy-free sauce, I blend avocado with lime juice, cilantro, and a touch of olive oil instead of sour cream—creamy and vibrant!
Extra crunch: Adding shredded cabbage or radish slices to the fish slaw brings a crisp texture contrast that I absolutely love on busy weeknights.
Seasonal swap: When poblanos aren’t in season, I opt for roasted Anaheim peppers—they lend a smoky sweetness that pairs wonderfully with the mahi mahi.

Step-by-Step: How I Make Spicy Mahi Mahi Fish Tacos Recipe

Four fish tacos are arranged closely on a white marbled surface. Each taco has a base layer of soft yellow corn tortillas with light toasted spots. On the tortillas, there is a bright green layer of mashed avocado. Over that, there is a layer of shredded purple cabbage adding a crisp texture. Thick pieces of grilled white fish with charred edges sit on top of the cabbage. The tacos are garnished with small red tomato chunks, slivers of white onion, chopped fresh green cilantro, and slices of fresh green jalapeño peppers. Around the tacos, there are scattered chopped tomatoes, cilantro bits, purple cabbage pieces, and lime wedges. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season Those Fillets

Start by evenly seasoning both sides of your mahi mahi fillets with garlic powder, salt, black pepper, oregano, chili powder, and cumin. I find gently pressing the spices into the fish really helps the flavors stick and creates a flavorful crust when cooked. Keep your seasoning balanced so each bite is bursting with just the right kick.

Step 2: Sear the Fish to Perfection

Heat 2 teaspoons of olive oil in a large skillet or indoor grill over medium-high heat until shimmering. Place the seasoned mahi mahi fillets in the pan, letting them sear undisturbed for 7 to 8 minutes. You’re aiming for a beautiful golden crust that locks in moisture. When you see the edges start to turn opaque and the fish releases easily from the pan, it’s time to flip.

Step 3: Flip and Finish Cooking

Carefully flip the fillets and cook for another 7 minutes. The fish should cook through until it flakes easily with a fork and feels tender to the touch. This timing ensures a juicy interior while maintaining that perfect sear on the outside. Once cooked, transfer your mahi mahi to a cutting board to rest for a moment.

Step 4: Slice and Brighten

Slice the rested mahi mahi into strips that are perfect taco-sized bites. Drizzle with fresh lime juice and toss with chopped cilantro for a quick burst of brightness and herbaceous flavor that complements the spices beautifully. This step really elevates the fresh, vibrant profile of these tacos.

Step 5: Blend Your Creamy, Spicy Sauce

In a blender, combine sour cream, lime juice, cilantro, your choice of poblano or jalapeño peppers, olive oil, salt, black pepper, and garlic powder. Pulse until smooth and creamy. This sauce brings a cooling richness with just a bit of heat—a total game-changer when drizzled over your fish and slaw.

Step 6: Assemble Your Tacos

Warm and char your tortillas if you haven’t already—this adds a lovely smoky layer to every bite. On each tortilla, layer strips of mahi mahi, a scoop of fresh fish slaw, creamy avocado slices, a few jalapeño slices for extra spice, and a generous drizzle of the lime-cilantro sauce. I like to finish with a sprinkle of fresh cilantro for that final herbaceous pop.

Step 7: Serve and Enjoy!

Serve these tacos immediately while warm and fresh. The combination of tender, spiced fish, creamy sauce, crunchy slaw, and smoky tortillas is irresistible. Trust me, you’ll be making this Spicy Mahi Mahi Fish Tacos Recipe time and again for quick weeknight dinners that feel like a special treat.

Top Tip

These tips will help you elevate your Spicy Mahi Mahi Fish Tacos Recipe and make sure every bite is packed with flavor and texture that keeps everyone coming back for more.

Perfectly Seasoned Fish: I always press the spice mixture firmly into the mahi mahi fillets so the seasoning really adheres—this locks in flavor and creates a beautiful crust.
Char Your Tortillas: Charring tortillas over an open flame or in a hot skillet adds that smoky nuance that makes taco night feel extra special—don’t skip this step!
Freshness Boost: Drizzling fresh lime juice and chopped cilantro over the sliced fish just before assembling gives each taco a bright, fresh pop that balances the heat perfectly.
Control Your Heat: Adjust the number of jalapeños to suit your spice tolerance. I’ve learned that it’s better to start mild and add more as you serve so everyone can enjoy without being overwhelmed.

How to Serve Spicy Mahi Mahi Fish Tacos Recipe

A white tortilla is spread open on a white marbled surface, with a piece of grilled fish at the center showing a dark golden-brown char on one side. On top of the fish lies a small pile of thinly sliced white cabbage and orange carrot slaw. To the side, two slices of green avocado are tucked around the fish. A bright green sauce is being poured from a wooden spoon held by a woman's hand above the tortilla. A slice of fresh jalapeño rests on the slaw, adding a pop of darker green. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh cilantro and thin slices of jalapeño bring a bright and zesty finish. You can also add a squeeze of extra lime juice or sprinkle some cotija cheese for a creamy, salty touch. For a little crunch, some thinly sliced radishes or extra fish slaw on top is perfect.

Side Dishes

Pair your spicy mahi mahi tacos with Mexican street corn (elote), black bean and corn salad, or a simple avocado and tomato salad. Chips and salsa or a light cucumber-lime agua fresca complement the meal beautifully, keeping it fresh and balanced.

Make Ahead and Storage

Storing Leftovers

Add leftover cooked mahi mahi strips to an airtight container and refrigerate for up to 2 days. Store the sauce separately in a sealed jar to keep it fresh and creamy. Avoid assembling the tacos in advance to prevent soggy tortillas.

Freezing

While the fresh charred tortillas and slaw don’t freeze well, you can freeze the seasoned, uncooked mahi mahi fillets wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before cooking for best results.

Reheating

Reheat the cooked fish gently in a skillet over medium heat for about 3-4 minutes, maintaining moisture and tenderness. Warm tortillas over an open flame or skillet just before serving to preserve their charred flavor and texture.

Frequently Asked Questions:

Can I substitute mahi mahi with another fish for this recipe?

Absolutely! Other firm, white fish like cod, halibut, or snapper work well. Just be sure to adjust cooking times as needed since thickness can vary.

How spicy is this Spicy Mahi Mahi Fish Tacos Recipe?

The heat primarily comes from the chili powder and jalapeños. You can customize the spice level by adding fewer jalapeños or removing the seeds. It offers a pleasant kick without being overwhelming.

Can I make the lime-cilantro sauce ahead of time?

Yes! The sauce can be blended and refrigerated for up to 2 days. Just give it a quick stir before serving, and it will stay creamy and flavorful.

What’s the best way to warm and char tortillas?

For authentic char, briefly hold the tortillas over a gas flame using tongs, turning until you see light blackened spots. If you don’t have a gas stove, use a hot dry skillet or cast iron pan to warm and char them for about 30 seconds per side.

Final Thoughts

I hope this Spicy Mahi Mahi Fish Tacos Recipe inspires you to fire up your kitchen for a bright, flavorful meal that comes together quickly but feels special every time. With its perfect balance of spice, creaminess, and fresh crunch, it’s a dish that becomes a fast favorite around my table — and I’m sure it will be in yours too. Happy cooking and even happier eating!