Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Sriracha Grilled Mahi Mahi Fish Tacos

5 from 1 vote

Sriracha Grilled Mahi Mahi Fish Tacos with Sweet Corn Salsa - spicy, flaky, mild Mahi Mahi piled on grilled tortillas with cabbage, cheese, and sour cream!

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Sriracha Grilled Mahi Mahi Fish Tacos with Sweet Corn Salsa - spicy, flaky, mild Mahi Mahi piled on grilled tortillas with cabbage, cheese, and sour cream! #savingroomfordessert #fishtacos #tacotuesday #taco #sriracha #grilleddtacos #sweetcornsalsa #cornsalsa

 

Sriracha Grilled Mahi Mahi Fish Tacos – made with mild, flaky fish, grilled tortillas, and served with a sweet corn salsa, cheese and cabbage.

I’ve been on a quest to come up with a recipe for grilled fish tacos where the fish doesn’t taste flavorless and bland.  Mission accomplished!  Have you tried the new Sriracha dry seasoning?   My husband and I are smitten with this stuff.  He loves it so much, he sprinkles it on popcorn!  We solved the bland fish taco problem and used it to make Sriracha Grilled Mahi Mahi Fish Tacos!

 

Grilled Fish tacos with cabbage, cheese, limes and corn salsa

Mahi Mahi is soaked in a tangy lime, jalapeño, Sriracha marinade then grilled on high heat for a little crispy-char.  The tortillas are lightly grilled then stuffed with shredded cabbage, fresh Sweet Corn Salsa, a sprinkle of sharp white cheddar cheese and a dash of Sriracha dry seasoning.  The fish cooks in about 7-8 minutes depending on thickness and the other ingredients are easily made ahead.  That makes this the perfect casual dinner on the deck for you and your friends!

 

Grilled Mahi Mahi fish tacos with cabbage, cheese, sweet corn salsa and a dollop of lime sour cream

Serve with a dollop of lime infused sour cream and enjoy. Taco Tuesday rocks with these healthy, delicious grilled fish tacos.

 

Thanks for PINNING!

Sriracha Grilled Mahi Mahi Fish Tacos with Sweet Corn Salsa - spicy, flaky, mild Mahi Mahi piled on grilled tortillas with cabbage, cheese, and sour cream! #fishtacos #tacotuesday #taco #sriracha #grilleddtacos #sweetcornsalsa #cornsalsa

Let’s be grilling friends! If you try our recipe, please leave a comment, and photo if you have one, on Pinterest. If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be so happy if you would FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM| PINTEREST | TWITTER for all the latest recipes and updates.

 

Sriracha Grilled Mahi Mahi Fish Tacos

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 6 -8 tacos
Course: Main Course
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 1 vote
Spicy grilled Mahi Mahi with Sriracha Seasoning and a tangy lime marinade. Served with Sweet Corn Salsa.

Ingredients

  • ½ pound Mahi Mahi fillets
  • 2 tablespoons canola oil
  • 1 lime juiced
  • 1 tablespoon Sriracha Dry Seasoning
  • 1 jalapeno rough chopped
  • ¼ cup fresh cilantro leaves chopped
  • 6-8 flour tortillas or thicker gordita style wraps

To serve (optional):

  • Sharp white cheddar cheese
  • Sour Cream blended with lime juice and zest
  • Cilantro leaves
  • Additional Sriracha Dry Seasoning
  • Salsa or Sweet Corn Salsa

Instructions

  • Place the fish in a small shallow dish. Whisk together the lime juice, canola oil, and Sriracha seasoning. Add the jalapeño and cilantro and pour over the fillets. Turn the fish to coat and refrigerate for about 20 minutes.
  • While the fish is marinating, pre-heat the grill to medium-high. Lightly grease the grill with canola oil using tongs and a paper towel. Remove the fish from the marinade (discard marinade) and grill with flesh side down for about 5 minutes or until slightly crispy and charred. Gently turn the fish over and continue cooking until done - another 3 minutes or so.
  • Remove fillets from the heat onto a clean plate and set aside.
  • Place the tortillas on the grill and cook for about 20-30 seconds until browned. The thicker gordita style tortillas will puff up like a pita as they cook. Turn and cook another 20 seconds until done.
  • Remove skin from the fish (if still on the fillet) and flake with a fork.
  • Garnish as desired and serve immediately.

Recipe Notes

  • Click HERE for the Sweet Corn Salsa recipe
  • Adapted from a recipe by Bobby Flay on Food Network
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 170kcal | Carbohydrates: 16g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 312mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg

Don’t miss another delicious Mexican inspired recipe for Smoky Chicken Tinga Tacos. The chicken is so tender and loaded with flavor. An instant favorite! Check out this healthy and delicious Creamy Taco Soup Recipe – we could eat this weekly, any time of the year. If you can’t find the dry Sriracha Powder, you can now make your own! Check out this easy post for How to Make Dry Sriracha Powder Seasoning.

Here are a few more taco recipes you may like:

I can’t say enough good things about these tacos.  I absolutely love the flavor and especially appreciate how super easy they are to prepare.  The Sweet Corn Salsa, posted earlier this week, was terrific with the flavorful Mahi Mahi …  a wonderful combination for sure!   Thanks so much for stopping by.  I hope you and your family have a wonderful weekend 🙂

Tricia

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 Comments

  1. cheri

    Hi Tricia, we just bought some tuna and I will be preparing this recipe tomorrow, love, love these tacos and the flavoring is spot-on. Pinned and printed.

    Reply

  4. Susan

    I have not tried Sriracha dry seasoning but I’m certainly going to look for it now! What beautiful fish tacos, Tricia. I have yet to try a fish taco recipe at home but I am going to try yours when I find that seasoning.

    Reply

  6. Cali @ Cali's Cuisine

    Your fish tacos look absolutely amazing! I have had fish tacos in restaurants a few times and they have failed to impress me, but I may give this a try because they look perfectly grilled and seasoned. Yum!

    Reply

    • Tricia Buice

      Haha – I’ve not always been a fan either Beth – I always went for the chicken 🙂 But the fish is tender and full of flavor so these would be good ones to start with. Hope you have a great weekend!

      Reply

  9. tanna

    SOOO excited to learn about the dry Schiracha seasonings!! Woo hoo! We love fish tacos, too. THANK YOU, Tricia. blessings ~ tanna
    ps thought about you when Evan and I did a cooking school at The Georgian Room. So fun! I was sure you would have enjoyed it too; even though you could have been teaching it instead of participating in it!! 😉

    Reply

    • Tricia Buice

      You went to school Tanna – how cool! I want to hear all about it – I hope you have done a post so I can see pictures too 🙂 I could never teach – I hate public speaking and feel sick standing in front of a room full of people. Hope you find some Sriracha seasoning soon – you’re going to love it!

      Reply

  10. michael

    Oh wow, I love grilled fish tacos and these look awesome Tricia!! And… your photographs are beautiful as usual, your photograph is great!! 🙂 Enjoy the weekend! Michael

    Reply

  11. Toni | BoulderLocavore

    I have tried or even heard of Sriracha dry seasoning Tricia, thank you! Love the wet stuff completely. I have had so many bland, tasteless fish tacos I’ve almost sworn them off. So excited you kicked it up a notch. Gorgeous pics as always!

    Reply

  16. Sheena @ Tea and Biscuits

    We were just discussing fish tacos last night and decided we needed to add some to our dinner rotation, yours look perfect! Tell me more about the dry Sriracha seasoning, is it ready made and easy to find in the grocery store? Who makes it, is it the same people that make that well known brand of Sriracha? (whose name escapes me!)
    I need to get my act together and make some gluten free tortillas so we can eat these, not a big fan of corn tortillas.

    Reply

    • Tricia Buice

      Hi Sheena – we have purchased Sriracha Seasoning from the grocery store (and bought some for our kids too). It’s manufactured by Spice Island and I’ve also seen McCormick has come out with a version of their own. The seasoning comes in a jar just like cinnamon or curry, ready to use. I agree about the corn tortillas – not my favorite either 🙂 Have a great weekend!

      Reply

  17. Monica

    Totally mouth-watering, Tricia! We made fish tacos at home a couple of months ago and I couldn’t get it out of my mind (the fish wasn’t even grilled so no where near as good as yours)… so we can taco night again this past weekend when my sister and her family were here but we didn’t have fish so I’ve yet to satisfy that lingering craving. These look out of this world delicious and I could just grab one and chow down right now! Love the Sriracha dry seasoning tip! I’ve got to tell my husband and we need to grab some!

    Reply

    • Tricia Buice

      You are going to LOVE it Monica! I thought these were a lot less trouble than I would have imagined – in fact they are too simple and crazy delicious! Enjoy and have a great weekend.

      Reply