Name: Mahi Mahi Tacos with Grilled Pineapple and Chipotle Mayo
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: ¼ cup olive oil; 2 fat garlic cloves, minced or grated; 1 ¼ teaspoons salt; 2 teaspoons cumin; 2 teaspoons smoked paprika; 1 teaspoon coriander; 1 teaspoon oregano; ½-1 teaspoon ground chipotle (or use chipotle adobo sauce-see notes); 1 /2 teaspoon sugar, honey, or maple syrup; 1 ¼ lbs mahi mahi (skinless, boneless); ½ a pineapple, peeled, thinly sliced (1/4 inch thick) into half moons (I left the core in) – one slice per taco.; 3 cups cabbage, shredded; ¼-1/2 cup cilantro, chopped; ¼ cup red onion, thinly sliced; optional: 1 tablespoon finely chopped jalapeno; 1 tablespoon olive oil; zest and juice of one small lime (2-3 tablespoons), more to taste; ¼ teaspoon salt, more to taste; ½ teaspoon cumin; ½ batch of Chipotle Mayo; 8 x 6-inch tortillas (corn, flour, or a blend); 2 limes

These mahi mahi tacos are fresh, flavorful, and easy to make with smoky spiced fish, grilled pineapple, crunchy cabbage slaw, and a creamy chipotle sauce.

three mahi mahi tacos with grilled pineapple, slaw, chipotle mayo, cilantro, and lime.

These mahi mahi tacos with grilled pineapple and chipotle mayo have a special place in my heart. They were once a favorite on the menu at our restaurant, Mizuna. This year, Mizuna is celebrating its 30th anniversary, and this is a little nod to the latest owners!

These tacos are everything I love about good food: bold Mexican flavors, fresh ingredients, and a beautiful balance of sweet, smoky, spicy, and bright. Tender mahi mahi is coated in a smoky spice marinade, grilled until perfectly flaky, then tucked into warm tortillas with grilled pineapple, crunchy cabbage slaw, fresh cilantro, and a creamy chipotle sauce.

They may look like many components, but they come together easily, and each layer adds something special. The sweet pineapple balances the smoky fish, the crunchy slaw adds freshness, and the chipotle mayo truly brings it all together. A little taste of restaurant-style tacos you can make at home, perfect for summer meals!

Why you’ll love This Mahi Mahi Tacos Recipe!

Restaurant-worthy flavor at home. Smoky grilled fish, sweet caramelized pineapple, crunchy slaw, and creamy chipotle sauce create the perfect balance of flavors and textures. Bake or grill!

Fresh, healthy, and packed with protein. Mahi mahi is a lean, mild fish that’s high in protein and perfect for soaking up bold marinades while staying light and fresh.

Perfect for summer grilling! Mahi mahi and pineapple cook quickly, making these tacos ideal for easy al fresco dining.

Meal-prep friendly. The slaw and Chipotle mayo can be made ahead, making assembly easy when it’s time to eat. This is helpful for busy weeknights!

Mahi Mahi Taco Recipe Ingredients

ingredients neatly arranged to make mahi mahi tacos - lime, cabbage, pineapple, cilantro, garlic cloves, chipotle mayo, red onion, tortillas, mahi mahi, oil, and spice jars.

Mahi mahi - The star of the recipe! Mahi mahi has a mild flavor and is a meaty white fish that grills beautifully and soaks up the bold flavors of the marinade. It stays tender and flaky while pairing perfectly with bright, fresh toppings. You can always try this recipe with white fish, like cod, halibut, or tilapia, or even tofu, but grilling times may vary.
Olive oil, garlic, and spices - The base of the marinade, creating a smoky, savory coating with our spice blend of cumin, smoked paprika, coriander, oregano, and chipotle for a little warmth and depth.
Chipotle seasoning (or adobo sauce) - Adds a subtle smoky heat that brings the tacos to life. Adjust the spice level to your liking. Chili powder works as a substitute.
Fresh pineapple - Adds juicy sweetness and a tropical contrast to the smoky fish. Grilled pineapple becomes caramelized and extra flavorful.
Cabbage, cilantro, and red onion - Create a crisp, fresh slaw that balances the richness of the fish and adds plenty of texture.
Lime juice and salt - Brighten the flavors and bring all the taco components together.
Tortillas - The perfect vessel for these fresh, flavorful tacos. Use corn tortillas or flour tortillas, or your favorite gluten-free option.
Chipotle mayo and lime wedges - Add a creamy, smoky finish and an extra pop of citrus.

How to Make Mahi Mahi Tacos

1. Prep the marinade. Add all of the ingredients to a small bowl and whisk until smooth.

whisking mahi mahi marinade in a small bowl.

mahi mahi fillets in marinade in a mixing bowl with tongs.

2. Marinate the fish. Gently pat the fish dry and place in a medium bowl. Add the marinade and toss to coat.

Tip: Save time by marinating the mahi mahi up to 2 days ahead of time. Store in the refrigerator until ready to grill.

3. Preheat the grill. Preheat the grill to medium-high heat. You can also bake this in the oven if preferred (see notes).

4. Mix the slaw. Add the slaw ingredients to a medium bowl and mix. Feel free to do this the day before.

squeezing lime into bowl of shredded cabbage, sliced red onion, and fresh cilantro.

5. Make the Chipotle mayo. Mix the Chipotle mayo ingredients in a small bowl or jar. No need for a blender or food processor here, a whisk works just fine! The Chipotle mayo can be made up to 3 days in advance.

6. Grill the mahi mahi and pineapple. Arrange the mahi mahi and pineapple slices on the hot grill. Let excess marinade drip off, then brush extra marinade on the pineapple. Close the lid and grill each side for about 3-4 minutes, or until golden brown with grill marks and reaching an internal temp of 135-140F. Grill the tortillas and wrap them in a clean kitchen towel to keep warm and pliable.

grilled mahi mahi and grilled pineapple on the grill.

7. Season the mahi mahi. Use a fork to flake the mahi mahi flesh apart, then add a generous squeeze of fresh lime juice. Taste and adjust for salt, leaning toward a slightly saltier flavor. You may even want to add a little extra chipotle powder.

assembling mahi mahi tacos with jar of chipotle mayo, tortillas, cabbage slaw, cilantro, grilled pineapple, grilled mahi mahi, and lime wedges.

8. Assemble the tacos. Divide the mahi mahi among the charred tortillas and add a pineapple slice to each. Top with slaw and drizzle with the creamy sauce. Garnish with a sprinkle of cilantro and serve with lime wedges. Enjoy!

close up of mahi mahi tacos with grilled mahi mahi and pineapple, slaw, cilantro, and chipotle mayo.

Chef’s Tips

Choose a thick cut of mahi mahi. Mahi mahi is firm and lean, so thicker fillets are juicier and less likely to dry out.
A marinade works better than a dry rub on mahi mahi. Since it is naturally lean, mahi mahi can become tough or dry if overcooked. An oil-based marinade (like this one!) helps keep the fish moist and tender.
Pat the fish dry before marinating. This helps the marinade stick and promotes better caramelization on the grill.
Careful not to overcook it! Mahi mahi cooks quickly. It’s best when it’s just opaque and flakes easily with a fork (internal temp 135F-140F).
Taste the slaw before serving. Cabbage can absorb seasoning as it sits, so a final squeeze of lime or pinch of salt may be needed. Want more heat? Add sliced jalapeno pepper to the slaw.
Double the Chipotle mayo. It’s delicious on tacos, grain bowls, sandwiches, grilled vegetables, and leftover fish. It’s nice to have extra on hand!
Try baking it. Arrange the mahi mahi and pineapple on a baking sheet and roast at 375F until achieving an internal temp of 140F, about 18-20 minutes. If you don’t have a grill, you can also make this recipe with a grill pan on the stovetop.
Make it ahead! Prep the slaw, marinade, and chipotle mayo in advance. Marinate the fish for up to 48 hours. But cook just before serving for the best texture.
Want it vegan? Use tofu for the mahi mahi and vegan mayo for the chipotle sauce.

Serving Suggestions

Mahi Mahi Tacos pair wonderfully with fresh, colorful sides:

Storage

Store leftover mahi mahi, slaw, pineapple, and chipotle mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat the fish in a skillet on the stove over medium heat until warmed through. Or enjoy it cold in salads, rice bowls, or wraps.

The slaw will keep for 3 days, and the Chipotle mayo will keep for 5 days (all the more reason to double it for other recipes!).