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; 6-8 6-inch corn tortillas warmed; 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; See separate avocado crema recipe for ingredients

If you’re craving fresh, vibrant, and downright delicious eats, you have to try this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe. It’s the perfect blend of smoky, tangy, and sweet flavors wrapped in a warm corn tortilla—trust me, your taste buds will thank you!

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 can’t get enough of how these mahi mahi tacos come together so quickly yet deliver a punch of fresh, balanced flavors. The strawberry pineapple slaw adds a juicy crunch that makes every bite exciting.

Bright and Flavorful: The marinade and slaw combine smoky, tangy, and sweet notes that complement the mild mahi mahi perfectly.
Quick to Prepare: With just 30 minutes of prep and 6 minutes of cooking, dinner comes together fast on busy nights.
Healthy and Gluten Free: Made with wholesome ingredients and naturally gluten free, it’s a meal you can feel good about.
Versatile Serving: Perfect for weeknights, casual gatherings, or a fun weekend dinner with friends.

Ingredients & Why They Work

When shopping for this recipe, fresh is your best friend. Choose wild-caught, skinless mahi mahi fillets for the best texture and flavor. Don’t skimp on quality corn tortillas—they really make a difference here.

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: This lean, firm white fish soaks up the marinade beautifully and holds together nicely in tacos.
Olive oil: Adds richness to the marinade and helps create that golden crust when cooking.
Lime juice: Brings a fresh, zesty tang that brightens the marinade and balances the sweetness.
Reduced sodium soy sauce: Adds umami depth without overpowering the fish.
Paprika and chipotle chile powder: Provide smoky warmth to complement the tropical flavors of the slaw.
Brown sugar: Balances the spice with a touch of sweetness.
Ground cumin, garlic powder, onion powder, salt, dried oregano: These spices create a harmonious, well-rounded flavor profile.
Corn tortillas: Choose authentic, high-quality ones. They’re naturally gluten free and wonderfully earthy.
Green cabbage: Thinly sliced for crunch and structure in the slaw.
Strawberries, pineapple, blueberries: Fresh, juicy fruits that add sweetness and color.
Red onion: Adds sharpness and bite to the slaw.
Jalapenos: Adjust spice level by adding one or two, depending on your heat preference.
Cilantro: Brings fresh herbaceous notes that tie the slaw together.
Lime juice (for slaw): Keeps everything bright and refreshing.
Salt and pepper (for slaw): Essential seasonings to lift all the flavors.
Avocado crema: The creamy topping that cools down the heat and adds luscious texture. (See separate avocado crema recipe.)

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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 customize it to suit your taste or occasion. Whether you're craving a little extra heat or want to keep it light and fresh, there’s room to make it truly your own.

Variation: Swap the Slaw for Mango Salsa – I love switching out the strawberry pineapple slaw for a bright, juicy mango salsa during mango season. It adds a different kind of sweetness and pairs beautifully with the smoky, chipotle-spiced fish.
Variation: Make It Vegan – For a plant-based twist, replace mahi mahi with grilled hearts of palm or marinated portobello mushrooms, and use a dairy-free avocado crema. The slaw still brings that perfect fruity crunch!
Variation: Add a Bit More Heat – If you like your tacos with some kick, try using both jalapenos in the slaw and a drizzle of your favorite hot sauce right before serving. It’s a flavor combo that wakes up your taste buds.
Variation: Gluten-Free and Beyond – This recipe is naturally gluten-free thanks to the corn tortillas and fresh ingredients. For those needing a low-sodium option, simply reduce the salt and soy sauce or substitute tamari.

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: Whisk Together the Flavor-Packed Marinade

In a small bowl, whisk 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 tablespoon reduced sodium soy sauce, and all the spices—paprika, chipotle chile powder, brown sugar, ground cumin, garlic powder, onion powder, salt, and dried oregano—until everything is beautifully blended. This marinade is the secret behind that smoky, tangy, slightly sweet flavor that clings to every flaky bite of mahi mahi.

Step 2: Marinate Your Mahi Mahi Fillets Just Right

Place the skinless mahi mahi fillets, about 1.5 pounds, in a single layer in a shallow dish. Pour the marinade evenly over the fish and gently rub it on both sides. Let these soak up the flavors at room temperature for no more than 30 minutes—this short marinating time keeps the fish tender without turning it mushy from the lime’s acidity. While the fish is marinating, go ahead and prep your slaw and avocado crema to save time.

Step 3: Toss Together the Refreshing Strawberry Pineapple Slaw

Grab a large bowl and combine 2 cups of thinly sliced green cabbage, 1 pint of hulled and chopped strawberries, 1 cup diced pineapple, 1 cup blueberries, ½ cup diced red onion, 1-2 minced jalapenos (seeded for less heat), ½ cup chopped cilantro, 2 tablespoons lime juice, and a pinch each of salt and pepper. Toss everything thoroughly and pop it into the fridge until you’re ready to serve. If the slaw becomes a little too juicy, feel free to strain the excess liquid before assembly.

Step 4: Cook Your Fish 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—this is key for that lovely golden crust. Carefully add the marinated mahi mahi fillets and cook them for about 3 to 4 minutes per side. The fish is done when it easily flakes and reaches an internal temperature of 137°F. Don’t rush this step; overcooking can dry out the fish, so keep an eye on it and trust your thermometer.

Step 5: Prepare the Creamy Avocado Crema

While the fish cooks, whip up your avocado crema by following the separate recipe linked in the ingredients. This silky, tangy topping will add a fresh, cooling contrast to your smoky fish and the vibrant slaw, completing each taco with that perfect creamy finish.

Step 6: Assemble and Serve Your Delicious Tacos

Once the mahi mahi is cooked, let it rest for 5 minutes—this helps the juices redistribute, keeping the fish juicy and tender. Break the fillets into large chunks. Warm your 6 to 8 corn tortillas (I recommend warm tortillas for the best texture) and then build your tacos by layering fish, a generous scoop of strawberry pineapple slaw, and a dollop of avocado crema. Add lime wedges and hot sauce on the side if desired. Serve immediately and watch your guests smile!

Top Tip

Mastering the perfect Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is all about paying attention to a few key details that really elevate the flavors and textures. Here are my favorite tips gathered from cooking this dish multiple times to help you nail it every time.

The Marinade Timing: Never marinate the mahi mahi for more than 30 minutes. The lime juice is fantastic for flavor but too long will make your fish mushy — this little window keeps it tender yet perfectly infused.
Hot Pan, Happy Fish: Make sure your skillet is really hot before adding the fish. This ensures you get that beautiful golden crust without losing too much marinade or moisture.
Rest Before You Chunk It: Let the cooked fish rest for 5 minutes. It lets the juices redistribute, so when you break it into chunks for the tacos, each bite is juicy and delicious.
Warm Those Tortillas: Warm your corn tortillas using an open flame or skillet method right before assembling. It keeps them soft and pliable, which is essential for folding those loaded tacos without them cracking.

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

Once your tacos are assembled with tender mahi mahi, vibrant strawberry pineapple slaw, and creamy avocado crema, consider adding a few garnishes to amp up the presentation and flavor. A few lime wedges for an extra zesty squeeze are a must. Fresh cilantro leaves or thinly sliced radishes add a lovely pop of color and freshness. For those who enjoy a little heat, drizzle some spicy hot sauce or scatter minced jalapenos on top. A light sprinkle of crumbled queso fresco or cotija cheese pairs beautifully if you want to add a touch of savory richness.

Side Dishes

This Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe pairs wonderfully with simple yet flavorful sides. Try a side of Mexican street corn (elote) with smoked paprika and cotija for some smokiness, or consider a refreshing cucumber and jicama salad to keep things light and crisp. Black beans or a cilantro lime rice make excellent hearty accompaniment options if you want something more substantial. And of course, a cold beer or sparkling agua fresca is perfect for washing it all down.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe should be stored thoughtfully to preserve freshness. Keep the cooked mahi mahi fish in an airtight container in your refrigerator where it will stay good for three to four days. The slaw and avocado crema are best stored separately and consume within 2 to 3 days to enjoy their bright and fresh flavors at their peak.

Freezing

You can freeze the cooked mahi mahi fish if you want to prepare ahead or save some for later. Once the fish has cooled completely, place it in an airtight container or freezer bag with excess air removed. It will keep in the freezer for 2 to 3 months. However, the strawberry pineapple slaw and avocado crema do not freeze well due to their fresh, creamy nature, so I recommend making those fresh when you plan to serve.

Reheating

When reheating mahi mahi, the skillet method is ideal—heat a drizzle of olive oil over medium heat, add the fish, cover, and warm until just heated through to keep it moist. If you’re short on time, the microwave works too — warm for 60 seconds then in 20-second intervals until hot, but be careful not to overcook. You can also gently reheat in a 350°F oven wrapped in foil for about 10 minutes. Avoid reheating slaw or crema; serve those fresh for best taste.

Frequently Asked Questions:

Can I use other types of fish instead of mahi mahi?

Absolutely! Other firm white fish like cod, halibut, or snapper can be great substitutes. Just adjust cooking times based on the thickness to avoid overcooking.

How spicy is the strawberry pineapple slaw?

The amount of jalapeno is adjustable depending on your heat preference. Using one seeded jalapeno will keep it very mild with just a hint of spice. Add more if you enjoy some kick.

Can I make the marinade ahead of time?

Yes! The marinade can be whisked together and stored in the refrigerator without the fish for up to 2 days. Just marinate the fish shortly before cooking to avoid texture issues.

What’s the best way to warm the corn tortillas?

Warming tortillas on an open flame (like a gas stove or grill) gives a lovely char and keeps them flexible. Alternatively, a dry skillet, microwave with a damp paper towel, or wrapped in foil in the oven all work well.

Final Thoughts

I hope this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe brings a burst of vibrant flavors to your table and becomes a staple in your weeknight dinner rotation. There’s something truly special about the combination of smoky, tangy fish paired with the fresh, sweet slaw and creamy avocado crema—it’s like a fiesta in every bite! Don’t be afraid to experiment with your favorite garnishes and sides to make it your own. Happy cooking and even happier eating!