After reading the cookbook Weber’s Way to Grill, I wanted to grill some fish.  I had no clue on what to grill.  So I went to the store and looked through the selection.  The only thing that looked good at the fish counter was Mahi-Mahi.  So I picked up a couple of filets.  When I got back I looked through the cookbook and found a great recipe for fish tacos.  The original recipe called for haddock but mahi-mahi is a nice fish that is dense enough to grill so I figured this would work good.

Mahi-Mahi Tacos with Slaw
Mahi-Mahi Tacos with Slaw

Fish tacos with a nice spicy slaw.

Mahi-Mahi Tacos – (adapted from Weber’s Way to Grill)

  • 2 Filets Mahi-Mahi
  • 3 tbs vegetable oil
  • 1/2 tsp spicy chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • 1/4 tsp chopped cilantro
  • 1/4 tsp oregano

Slaw – (adapted from Weber’s Way to Grill)

  • 1 bag shredded slaw cabbage
  • 1/4 cup mayonnaise
  • 1/4 chopped cilantro
  • 2 tbs fresh lime juice
  • 2 tsp sugar
  • 2 tsp cider vinegar
  • 2 diced chipotle chiles in adobo
  • 1/2 tsp kosher salt

In a large bowl mix the slaw ingredient minus the cabbage.  When it is nicely mixed, fold in the cabbage.

Cabbage Slaw
Cabbage Slaw

In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano.  Dry off the fish filets with a paper towel.

Mahi-Mahi Filets
Mahi-Mahi Filets

Next oil the filets then rub with the chile mixture.  Cover and let sit in the fridge for 20 minutes.

Rub the fish with the spices
Rub the fish with the spices

While the fish is marinating, preheat the grill to high.

Place the fish on the grill, meat side down.  Grill for 4 minutes or until the fish releases from the grill grates.

Start grilling with the skin side up
Start grilling with the skin side up

Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through.  Remove the fish from the grill and let rest.

Flip and grill skin side down.
Flip and grill skin side down.

While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.

Grill the Tortillas
Grill the Tortillas

Break the fish up into chunks and place on the grilled tortilla.  Cover the fish with some slaw.  Serve with a wedge of lime.

Mahi-Mahi Tacos with Slaw and Lime
Mahi-Mahi Tacos with Slaw and Lime

The lime adds a nice splash of acidity to the taco.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


  1. I sometimes use plain yogurt instead of mayo in the slaw to cut down on fat/calories.

  2. My 10 y/o was asking for mahi mahi for this coming weekend. Maybe I can make him tacos instead as a surprise. (He got some on our trip to FL last week).

    • I find that tacos are a great way to add a little seafood to the diet. But it sounds like your 10 y/o likes Mahi Mahi as is. The same method works great for just grilling it too. Use a nice spice rub, cook, flip, remove the skin and voila. Have fun this weekend.

  3. I must say that of all the fish tacos, fried or grilled, this recipe has to be to most flavorful I have ever had. Love the spice of the adobo chilis in the slaw. I cut down on the cayenne powder so that my 7 year old can enjoy it but, he loves these things.

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