Name: Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: Mexican-inspired
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; Refer to the avocado crema recipe instructions as linked in the article

When I first tried these Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe, I was hooked instantly! They’re bursting with a fresh, tropical vibe that makes every bite exciting—smoky, tangy, a little sweet, and completely satisfying. Let me take you through how to make this colorful, flavorful taco feast that’s perfect for quick dinners or impressing friends.

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 well the tender, lightly spiced mahi mahi pairs with the bright strawberry pineapple slaw and creamy avocado crema. It’s one of those recipes you’ll want to make again and again, whether it’s for a laid-back weeknight or your next backyard gathering.

Balanced flavor explosion: Sweet, smoky, spicy, and tangy notes play off each other in perfect harmony.
Quick and easy prep: Ready to serve in just 36 minutes, making it kitchen-friendly even on busy days.
Healthy and satisfying: Packed with lean protein, fresh fruits, and veggies for a nutritious meal.
Versatile cooking methods: Choose stovetop, grill, or oven—whatever fits your mood and kitchen setup.

Ingredients & Why They Work

For this recipe, fresh and high-quality ingredients are key to getting those vibrant flavors that dance on your palate. When you shop, look for thick, skinless mahi mahi fillets and ripe, juicy strawberries and pineapples. These make all the difference in your slaw and fish perfection.

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: Using skinless and moderately thick fillets ensures they cook evenly and stay flaky without falling apart.
Olive oil: It’s perfect for the marinade and cooking, adding a subtle richness that complements the spices.
Lime juice: Adds brightness and tenderizes the mahi mahi just enough without overpowering its fresh seafood flavor.
Reduced sodium soy sauce: Gives a subtle umami boost without making the marinade too salty.
Paprika, chipotle chile powder, brown sugar: These bring smoky heat balanced with gentle sweetness to the fish.
Ground cumin, garlic powder, onion powder, salt, dried oregano: Classic spices that deepen the flavor profile and give the tacos their Mexican-inspired character.
Corn tortillas: Warmed just right, these hold your taco fillings beautifully without getting soggy.
Green cabbage: For the slaw’s crisp, fresh crunch and a mild flavor that lets the fruit shine.
Strawberries and pineapple: Sweet and tangy fruit combos that make the slaw irresistibly refreshing.
Blueberries: A juicy pop of color and sweetness that ups the slaw’s vibrant appeal.
Red onion: Adds a sharp bite and crunch to balance the fruitiness.
Jalapenos: Provides a pleasant kick that you can adjust to your heat preference.
Cilantro: Brings that unmistakable fresh, herbal brightness to tie everything together.
Lime juice, salt, and pepper: Season the slaw just right to complement the fish and crema.
Avocado crema: The creamy, cooling topping that perfectly contrasts the spiced fish and fruit slaw. Follow the linked recipe instructions for this one.

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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 of the Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe is how easily you can customize it to suit your tastes or dietary needs. Feel free to get creative with flavors and textures to make it truly your own!

Spicy Kick: I love adding an extra jalapeño or a drizzle of chipotle hot sauce to amp up the heat—just be sure to adjust the slaw’s mildness accordingly if you want balance.
Vegetarian Version: Swap out the mahi mahi for crispy, seasoned tofu or grilled portobello mushrooms for a fun twist that keeps all the vibrant slaw and crema flavors.
Seasonal Fruit Swaps: While strawberry pineapple slaw is incredible, you can sub in mango, kiwi, or even peach slices for a seasonal spin that feels fresh and exciting.
Grilling vs. Pan-Searing: I find grilling adds a wonderful smoky flavor that pairs beautifully with the fruit slaw, but the pan-seared method works great for an easy weeknight dinner.
Low-Carb Adaptation: Skip the tortillas altogether and enjoy the fish topped with slaw and avocado crema as a vibrant salad bowl option.

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 Up the Perfect Marinade

Start by combining olive oil, fresh lime juice, reduced sodium soy sauce, and all the spices—paprika, chipotle chile powder, brown sugar, cumin, garlic powder, onion powder, salt, and oregano—in a small bowl. Whisk it until smooth and aromatic. This marinade is bursting with smoky, tangy, and slightly sweet notes, setting the stage for tender, flavorful mahi mahi. Place your skinless fillets in a shallow dish and pour the marinade over them, making sure each piece gets a good coating. Let the fish soak in this magic for up to 30 minutes at room temperature—any longer and the lime juice acidity may start to "cook" the fish.

Step 2: Toss Together the Strawberry Pineapple Slaw

In a large bowl, add thinly sliced green cabbage, juicy chopped strawberries, diced pineapple, fresh blueberries, crisp red onion, jalapeños (seeded for mild, or add more if you want heat), freshly chopped cilantro, lime juice, salt, and pepper. Toss everything well to combine those bright, fruity, and spicy flavors. Once tossed, pop the slaw into the fridge until you’re ready to serve—it really shines when chilled. If it’s too juicy when it’s time, simply strain a bit of the excess liquid so your tacos aren’t soggy.

Step 3: Prepare Your Creamy Avocado Crema

Follow the avocado crema recipe linked in the ingredients to make a smooth, creamy topping that perfectly balances the smoky fish and fresh slaw. This luscious crema can be prepared ahead and kept chilled, ready to drizzle generously over your finished tacos.

Step 4: Cook Your Mahi Mahi to Perfection

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it’s shimmering hot. Carefully place the marinated mahi mahi fillets in the pan — hear that beautiful sizzle? That’s the crust forming! Cook about 3 to 4 minutes per side, depending on thickness. You’ll know they’re done when the fish flakes easily with a fork but still feels moist and tender. If you prefer, you can grill them over medium-high heat for 3 minutes per side or bake in a preheated 400°F oven for 10 to 14 minutes. For a little extra caramelization, give them a quick 1-2 minute broil finish.

Step 5: Assemble Your Dream Tacos

Remove the cooked fish from heat and let it rest for 5 minutes — this keeps it juicy and tender. Then, break it into large chunks and divide evenly among your warmed corn tortillas. Top each taco with a generous helping of vibrant strawberry pineapple slaw and a dollop of creamy avocado crema. If you like, garnish with extra lime wedges and a splash of your favorite hot sauce for an added punch. Serve these beauties immediately, and prepare for the flood of compliments!

Top Tip

These tips will help you nail the perfect balance of flavors and textures in your Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe, making the process smooth and the results absolutely delicious.

Marinate Just Right: From my experience, marinating the mahi mahi for no more than 30 minutes is key to keep the fish tender and not mushy, thanks to the lime juice’s acidity.
Warm Your Tortillas Well: I’ve found that warming the corn tortillas over an open flame or in a hot skillet really makes them pliable and adds that authentic touch, elevating the whole taco experience.
Let Your Fish Rest: Allowing your mahi mahi to rest for 5 minutes after cooking lets the juices redistribute, which means every bite stays juicy and flavorful.
Don’t Overcook: Keep a close eye on cooking time or internal temperature. Overcooked mahi mahi loses its tenderness, so aiming for about 137°F makes all the difference.

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

Bring extra brightness and texture to your fish tacos by garnishing with fresh lime wedges to squeeze over the top, a sprinkle of chopped cilantro, or a dash of your favorite hot sauce for some heat. You can also add thinly sliced radishes or pickled jalapeños to introduce a crunchy zing.

Side Dishes

Complete your meal with sides like Mexican street corn (elote) for a creamy, smoky bite, or a light cilantro-lime rice to complement the fresh slaw. A crisp green salad with avocado slices also pairs beautifully here, keeping the overall flavor profile refreshing and balanced.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cooked mahi mahi, store it in an airtight container in the refrigerator where it will stay good for up to 4 days. Keep the strawberry pineapple slaw and avocado crema separately to maintain their freshness.

Freezing

You can freeze the cooked mahi mahi for 2 to 3 months. Once cooled, wrap it tightly in an airtight container or freezer bag, squeezing out excess air. However, avoid freezing the slaw and crema as they don’t freeze well and lose their vibrant texture.

Reheating

For reheating, the best way is a gentle warm-up in a nonstick skillet over medium heat with a little olive oil or butter to keep the fish moist. You can also use the microwave in short bursts but be careful not to overcook and dry it out. If using an oven, wrap the fish in foil and heat at 350°F for about 10 minutes until warmed through.

Frequently Asked Questions:

What is the best way to cook mahi mahi for these tacos?

You can pan-sear mahi mahi in a hot nonstick skillet for 3 to 4 minutes per side, grill over medium-high heat for about 3 minutes per side, or bake in a 400°F oven for 10 to 14 minutes. Each method yields delicious results—just avoid overcooking the fish to keep it tender.

Can I prepare the slaw ahead of time?

Yes! You can chop the slaw ingredients and store them separately in airtight containers up to 24 hours in advance and toss everything together about an hour before serving. This helps keep the cabbage crisp and the fruit fresh.

How do I keep the corn tortillas soft and warm?

Warm tortillas over an open flame, in a dry skillet, microwave with a damp paper towel, or in the oven wrapped in foil. After warming, keep them covered with a damp cloth to maintain softness and pliability until ready to serve.

Can I make this recipe gluten-free and low lactose?

Absolutely! This Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe uses corn tortillas, naturally gluten-free ingredients, and does not include dairy products, making it both gluten-free and low lactose.

Final Thoughts

Bringing together the smoky spices of mahi mahi with the bright, fruity notes of the strawberry pineapple slaw and smooth avocado crema makes this recipe a true crowd-pleaser. Whether you're cooking for friends or family, these fish tacos are easy to prepare and full of vibrant flavor that celebrates the best of fresh, wholesome ingredients. I hope you enjoy making and sharing this Mahi Mahi Fish Tacos with Strawberry Pineapple Slaw Recipe as much as I do—it’s a wonderful way to brighten up any meal!