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Grilled Fish Tacos

  • Author: Jordan Cord
  • Total Time: 20 minutes
  • Yield: 10 1x


Seasoned with a flavorful spice blend and topped with fresh salsa, these mahi tacos are a wholesome option for summertime grilling.


  • 12 oz. of mahi mahi
  • tortillas
  • Optional for topping:
  • Avocado
  • Red onion
  • Tomato
  • Cilantro

For the Rub

  • 1 Tablespoon onion powder
  • 1 Tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon sugar

Mango Salsa

  • 1 ripe mango
  • 1 jalapeno
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped and packed
  • juice of 1/2 lime
  • 1/4 teaspoon sea salt


For the Salsa

  1. Add all of the above ingredients to a bowl and mix to combine. Cover and refrigerate until it's taco assembly time.

For the Rub

  1. In a small bowl, mix together all of the seasonings listed above.

Fish and Tortillas

  1. Coat the mahi with the seasoning blend and set aside on a plate to take to the grill. Fire up your grill and get it hot.
  2. Place the fillets in an area that gets good, even heat. Cook for 4 minutes per side.
  3. If you are grilling the tortillas, toss a few onto the grill and heat for 1-2 minutes per side.
  4. Remove the fish from the grill and shred the fillets in a small bowl.
  5. Finally – assemble tacos as you like them!


Anyone who has ever eaten tacos probably knows that everyone makes their taco a little different.
For that reason, we only included nutritional information for the fish and counted one serving as 5 ounces. Those facts will vary depending on how many tortillas you eat, how much avocado you add, how much salsa, etc.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Main


  • Calories: 114
  • Sugar: 5.7 g
  • Sodium: 334.2 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.8 g
  • Fiber: 2.9 g
  • Protein: 8.4 g
  • Cholesterol: 24.3 mg