Grilled Mahi-Mahi Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky grilled mahi-mahi fillets topped with crisp cabbage and a tangy avocado crema wrapped in warm corn tortillas. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs mahi-mahi fillets, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

1 lb, cut into 8 strips mahi-mahi fillets
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 corn tortillas
2 cups, thinly sliced green cabbage
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1 medium ripe avocado
1/2 cup sour cream
2 tbsp water
1/4 tsp for crema salt

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Instructions

Step 1: In a bowl, combine 2 tbsp olive oil with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss 1 lb mahi-mahi fillets cut into 8 strips in the mixture to coat evenly.
Step 2: Preheat grill or grill pan to medium-high heat. Grill the mahi-mahi strips for about 3-4 minutes per side until opaque and grill marks form.
Step 3: While fish cooks, prepare avocado crema by blending 1 medium ripe avocado with 1/2 cup sour cream, 2 tbsp lime juice, 2 tbsp water, and 1/4 tsp salt until smooth and creamy.
Step 4: Warm 8 corn tortillas on the grill or stovetop until pliable. Assemble tacos by layering each tortilla with grilled mahi-mahi, 1/4 cup thinly sliced green cabbage, and a drizzle of avocado crema. Garnish with 1/4 cup chopped fresh cilantro.
Step 5: Serve immediately with extra lime wedges if desired.