Two Mahi tacos on a cutting board

Grilled Mahi Tacos

This recipe for Grilled Mahi Tacos is simple, healthy, and most importantly delicious. Taco Tuesday is right around the corner!

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes


  • 1 pound Mahi Mahi filets
  • 2 whole radishes
  • 1 whole avocado
  • 7-8 whole cherry tomatoes
  • 2 TBS extra virgin olive oil
  • 16 corn tortillas
  • 1/3 cup Chef Paul Prudomme's Blackened Redfish Seasoning
  • 1 bunch cilantro
  • 1 cup Texas Green Salsa or preferred salsa
  • 1 tsp kosher salt


  1. Heat grill to medium-high heat

  2. Slice Mahi Mahi filets into taco length pieces 1x5 inches

  3. Season Mahi Mahi pieces with blackening spice

  4. Slice cherry tomatoes in half and season with kosher salt

  5. Heat cast-iron skillet on grill

  6. Add 1 TBS of olive oil to the pan

  7. When the oil starts to smoke add your cherry tomatoes

  8. Cook tomatoes for 2 minutes without moving them to develop a char

  9. After 2 minutes remove and set aside

  10. Slice radishes, avocado, and chop the cilantro

  11. Wipe skillet clean, reapply a thin coat of olive oil, and return to the grill

  12. Add 1-2 corn tortillas at a time. Warm until they start to brown which should take about 30 seconds. Hold in foil until ready to eat.

  13. Place your seasoned fish on the grill and cook for a total of 8 minutes or until flaky.

  14. Build those tacos and dig in!