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Healthier Tacos with Grilled Mahi Mahi

For many, “Taco Tuesday” is a fun dinner tradition that gives the family a chance to get creative and hands-on with their meal. Next time your family sits down to enjoy this fresh and festive treat, substitute the typical staple of beef and chicken with fresh fish and avocado.

Fish like salmon, mahi mahi, and tuna, are perfect for grilling and are packed with Omega 3 fatty acids—making them an excellent, heart healthy meat substitute for your taco night.

Omega 3 Fatty Acids are not the only benefit to seafood consumption. It is also a great source of Vitamin B12 and Vitamin D which are two common deficiencies. Seafood also provides the same type of iron as meat and chicken which is more bioavailable than plant proteins, meaning that your body can better use that source of iron. Regular seafood intake is associated with reduced risk of heart disease, reduced risk of obesity, reduced Alzheimer’s risk, improved skin and hair, reduced risk of depression, and boosted brain development.   


Fish Tacos with Grilled Mahi Mahi and Chipotle Lime Crema


Prep Time: 15 minutes total

Servings: Up to 20 Tacos



  • Grilled Mahi Mahi
    • 2 POUNDS of fresh mahi mahi filets, cut into strips against the grain
    • 1 teaspoon of smoked paprika
    • 1 teaspoon of garlic powder
    • 1 teaspoon of salt
    • ½ teaspoon of ground cumin
    • ½ teaspoon of dry cilantro
    • ½ teaspoon of cracked pepper
  • Chipotle Lime Crema:
    • ¾ cup of plain greek yogurt
    • 1 chipotle pepper
    • ½ TEASPOON of garlic powder
    • ¼ TEASPOON smoked paprika
    • ¼ TEASPOON of salt
    • 1 lime, halved and juiced
  • 3 CUPS of thinly sliced purple cabbage
  • ½ CUP of fresh cilantro
  • 2-3 avocados, sliced
  • 16-20 corn tortillas
  • Lime Wedges



  1. Mix the mahi mahi seasonings together in a small bowl, and rub the mixture onto all sides of the fish. Set the fish aside and begin preheating your grill to medium high heat.
  2. While your grill is heading, add all of the chipotle lime crema ingredients to a food processer and blend until smooth.  
  3. Grease your grill grates with canola or olive oil and add the fish to the grill. The fish will cook quickly, 2-3 minutes per side, but be sure to only flip when they no longer stick to the grill. Once the fish is cooked, remove it from the grill and let it rest.
  4. Place tortillas on the grill to soften and warm them. 1 minutes per side should be enough time—be careful not to burn them.
  5. Assemble the tacos with one strip of fish, topped with cabbage, avocado, cilantro, and a small dollop of crema.
  6. Squeeze a fresh lime wedge over the assembled taco(s) and enjoy!

PRO-TIP: Not all fish is created equal. While farm-raised fish like tilapia may seem more convenient due to its low cost and wide availability, try to stick to wild-caught fish whenever possible to avoid the possibility of harmful antibiotics, pesticides, and other chemicals. Also, be sure to understand the mercury content of your fish. Some larger species, like swordfish, shark, and fresh tuna can contain large concentrations of mercury, and should only be eaten once per week.

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