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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!
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!
Serve with a dollop of lime infused sour cream and enjoy. Taco Tuesday rocks with these healthy, delicious grilled fish tacos.
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Sriracha Grilled Mahi Mahi Fish Tacos
- 1/2 pound Mahi Mahi fillets
- 2 tablespoons canola oil
- 1 lime, juiced
- 1 tablespoon Sriracha Dry Seasoning
- 1 jalapeno, rough chopped
- 1/4 cup fresh cilantro leaves, chopped
- 6-8 flour tortillas or thicker gordita style wraps
- Optional Garnish:
- Sharp white cheddar cheese
- Sour Cream blended with lime juice and zest
- Cilantro leaves
- Additional Sriracha Dry Seasoning
- Salsa or Sweet Corn Salsa
- 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.
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:
- Easy Oven Baked Spicy Chicken Tacos ~ from The Cookie Rookie
- Ground Beef Tacos ~ from Brown Eyed Baker
- Grilled Steak Tacos ~ from Foodie Crush
- Meatless Monday Taco Salad ~ from Saving Room for Dessert
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 🙂