Mahi Mahi Tacos

Total Time:
1 hr 40 min
10 min
1 hr 20 min
10 min

about 4 to 5 servings

  • Rub:
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1/4 tablespoon ground cinnamon
  • 1/4 tablespoon red pepper flakes
  • 1/4 tablespoon cayenne pepper
  • 1/2 tablespoon dill seed
  • 1/2 tablespoon ground black pepper
  • 1/2 cup soy sauce
  • 2 pounds fillet mahi mahi with skin
  • 1/4 cup peanut oil
  • Mini taco shells
  • Pico de Gallo, store bought
  • Chopped fresh cilantro leaves

Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.

Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.6 22
This is delicious. For us, the seasoning is spot on but we didn't use it all - half is all we needed. The other half sits in a jar waiting for the next time. The only change I mad (and it was accidental) is i used smoked paprika instead of sweet. This is our official 'go to' fish taco recipe. item not reviewed by moderator and published
The rub was overkill - way too much for the amount of fish. Half the rub, use 1/4 of the salt asked for and reduce the soy sauce (or use Coconut aminos instead) and it should make this at least a 4 star dish. item not reviewed by moderator and published
This recipe is a keeper. I used this recipe to have an idea how to make fish tacos and discharged. My husband asked me to cook fish tacos again and I didn't keep the recipe :( . I am glad that after intense search. I was able to have it again. item not reviewed by moderator and published
I love this recipe, I use it frequently and always get rave reviews myself. item not reviewed by moderator and published
Just fixed this recipe for the third time in about a year. We love it. I never thought I'd want to eat fish tacos, but this is great. My wife and I are trying to eat more fish, but we are not natural fish lovers. We thought this was a winner. The texture of the mahi-mahi really helps I just wish it were a little more budget friendly. It stays moist on the charcoal grill, which I was worried about. We use some of our home canned salsa since I don't care for pico de gallo and it makes a wonderful meal I've recently been diagnosed with diabetes and this, paired with some very tasty, low card tortillas we found makes a real satisfying meal in my carb budget. item not reviewed by moderator and published
This recipe is tremendous, with a couple changes. Instead of paprika, I used pure ground chile and smoked paprika, and a little cayenne, no chile flakes. The ground chile powder provided enough heat. Also, I served this with Green Olive/Cilantro Salsa from "The Well-filled Tortilla" cookbook, lettuce and sour cream. In a word -- Killer. And the soy sauce is very important to create a full flavor profile, but you brush it on, not bathe the fillets in it. item not reviewed by moderator and published
I just got done tasting the fish tacos and they are very very salty and spicy. It's funny, cause the recipe didnt call for much salt, it was probably cause I soaked the fish in the soy sauce with the spice rub on it before refridgorating it for an hour before grilling, : but all in all the tacos turned out well, I browned a 12 " tortilla, put some thinly sliced romaine lettuce, then the seasoned fish then the pico de gallo and topped it with some thinly grated cheddar cheese and sour cream. Lol , it was so salty I had to add lots of sour cream. I assumed the recipe and all of its ingredients and amounts were right...... which was deadly wrong, I will taste as I go next time around. item not reviewed by moderator and published
I also used smoked paprika as a rub. However the smoked paprika is hard to keep lit. item not reviewed by moderator and published
I didn't make the tacos but used the rub on some Mahi fillets and it was fabulous. I substituted smoked paprika for the regular paprika and added more black pepper. Used the leftover rub the next night for grilled shrimp and it was another win! item not reviewed by moderator and published
This was my first attempt at making Mahi Mahi and I will never make it a different way. I made more of the rub than I needed and save it for future meals. Adding avocado make this recipe even better. item not reviewed by moderator and published
seriously? recipe didn't call for much salt? do u read recipes before you cook? a tablespoon of salt is a lot for 4 lbs of meat. the high rating of other reviewers and no one noticing saltiness speaks to our country's addiction to salt. i went with a teaspoon of salt, worked nicely item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen