I spent yesterday afternoon kayaking (not a bad thing to do mid-week) and the last thing I wanted was a heavy meal or something that took too long to prep. What I really craved is something that I’ve loved for years – fish tacos!

The kind of fish tacos I love are the ones served up in great food trucks. No fancy sauces no pretense just great fish and fresh flavors.

For me Mahi Mahi is one of the best fish to make a taco out of, it’s flaky and light. If your not a fan you can substitute with your favorite fish – swordfish works nicely too.


Grilled Mahi Mahi Tacos

  • Author: Robyn
  • Yield: Makes about 10 small tacos 1x


  • 2 lbs fresh Mahi fillets (de-boned)
  • 2 cloves of garlic
  • 1/2 cup of olive oil
  • sea salt + freshly cracked pepper
  • 3 limes
  • 1 plum tomato
  • Half a head of red cabbage
  • 2 cups of cilantro
  • 2 avocados
  • 1 cup Mexican crumbling cheese
  • 1 cup Crema Mexicana
  • 10 flour tortillas (or corn if you prefer)


Sprinkle salt + pepper to your Mahi fillets. In a bowl add your olive oil, the zest of one lime and the juice of that lime and 2 cloves minced garlic. Make sure your grill is very hot. Brush one side of your Mahi fillet with the olive oil and add to the grill (you will be grilling on direct heat). Before turning make sure to brush the other side.  Don’t turn to often the fillets only need about 3-5 minutes on each side (depending on how thick your fillet is).  Once your fish is cooked break it up with a fork you don’t want to mash it but you want nice sized flakes.

Cabbage Slaw: Slice your red cabbage into thin strips, add your diced tomato and cilantro and season with salt + pepper and the juice of one lime.

Heat your tortillas on the grill just a few seconds on each side. Add a nice amount of fish then your slaw. Drizzle some Crema Mexicana  and the Mexican crumbling cheese. Garnish  with fresh cilantro, a lime wedge and a a slice of avocado.


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