Fresh, flavorful, and easy to make, these Grilled Mahi Mahi Fish Tacos are everything you want in a quick weeknight dinner or summer cookout meal. Tender grilled mahi mahi is seasoned with Heath Riles BBQ Cajun Creole Garlic Butter Rub, then tucked into warm tortillas with a sweet and tangy pineapple slaw and finished with a simple creamy taco sauce.

The combination of smoky grilled fish, crisp cabbage, tropical pineapple flavor, and a little Cajun kick creates a taco that's light, refreshing, and packed with bold flavor in every bite.

Grilled Mahi Mahi Fish Tacos with Pineapple Slaw | Heath Riles BBQ

Fish tacos are all about balance, and this recipe delivers it perfectly.

The mahi mahi is lightly coated with olive oil before being seasoned with Heath Riles BBQ Cajun Creole Garlic Butter Rub, creating a savory crust with just the right amount of Cajun flavor. Because mahi cooks quickly, it's an ideal choice for an easy meal that's ready in minutes.

Instead of a traditional slaw dressing, this recipe combines olive oil, apple cider vinegar, and Heath Riles BBQ Pineapple Habanero Glaze with Cajun Creole Garlic Butter Rub to create a sweet, tangy slaw that perfectly complements the grilled fish.

Finish everything with a quick homemade taco sauce, pile it into warm tortillas, and you've got restaurant-quality fish tacos made right in your own backyard.

Why This Recipe Works

Every component of these tacos brings something different to the table.

The pineapple slaw adds crunch, sweetness, and acidity that brighten the rich, flaky fish. The Cajun Creole Garlic Butter Rub seasons both the slaw and the mahi, tying every bite together with savory garlic, buttery richness, and just enough spice.

Grilling the tortillas before assembling the tacos adds another layer of flavor while making them softer and easier to fold without tearing.

Finally, a simple creamy sauce made with mayonnaise, fresh lemon juice, and hot sauce adds richness and just a little extra kick without overpowering the fish.

Best of all, the entire meal comes together in about 30 minutes, making it perfect for busy weeknights or casual summer dinners.

The Ingredients

• Mahi Mahi Fillets are firm, mild, and perfect for grilling. They cook quickly while staying flaky and tender.
• Olive Oil helps both the slaw dressing and the seasoning adhere to the fish.
• Coleslaw Mix creates a crisp, refreshing topping with very little prep work.
• Red Onion adds color and a mild bite that balances the sweetness of the glaze.
• Apple Cider Vinegar brightens the slaw with just the right amount of acidity.
• Heath Riles BBQ Pineapple Habanero Glaze provides tropical sweetness with a subtle habanero finish.
• Heath Riles BBQ Cajun Creole Garlic Butter Rub seasons both the fish and the slaw with bold Cajun flavor.
• Mayonnaise, fresh lemon juice, and Crystal Hot Sauce combine to create a simple, creamy taco sauce.
• Flour Tortillas are warmed on the grill before serving.

Grill Setup

Preheat your recteq Bullseye to medium-high heat.

Because mahi mahi cooks quickly, you want a clean, hot cooking surface that allows the fish to develop light grill marks while remaining moist and flaky. Have everything else prepared before placing the fish on the grill so you can assemble the tacos immediately after cooking.

The Process

Make the Pineapple Slaw

In a large Mixing Bowl, whisk together:

• ½ cup olive oil
• ¼ cup apple cider vinegar
• ¼ cup Heath Riles BBQ Pineapple Habanero Glaze
• 1–2 tablespoons Heath Riles BBQ Cajun Creole Garlic Butter Rub

Use a Whisk to combine the dressing until smooth. Add the coleslaw mix and sliced red onion, then toss until everything is evenly coated.

Place the slaw in the refrigerator for about an hour to allow the flavors to come together before serving.

Season the Fish

Cut two mahi mahi fillets into serving-sized portions if needed.

Lightly coat the fish with olive oil before seasoning both sides generously with Heath Riles BBQ Cajun Creole Garlic Butter Rub.

Warm the Tortillas

Place the tortillas on the grill until they begin to puff slightly, then transfer them to a Tortilla Warmer lined with a clean towel or napkin to keep them warm while the fish cooks.

Grill the Mahi Mahi

Using a pair of Tongs, place the seasoned mahi on the grill.

Cook until the fish flakes easily and reaches an internal temperature of 145°F, checking with a Thermapen ONE. Because the fish has been cut into smaller portions, it cooks very quickly.

Make the Taco Sauce

While the fish cooks, stir together:

• ½ cup mayonnaise
• Juice of ½ lemon
• Crystal Hot Sauce, to taste

Mix until smooth and creamy. Adjust the heat level by adding more hot sauce if desired.

The Results

These Grilled Mahi Mahi Fish Tacos are the perfect combination of fresh, bold, and satisfying.

The mahi stays flaky and tender with just the right amount of Cajun flavor from the Heath Riles BBQ Cajun Creole Garlic Butter Rub, while the pineapple slaw adds a refreshing crunch with a balance of sweetness and acidity. The creamy lemon taco sauce ties everything together, creating layers of flavor in every bite.

Whether you're cooking for Taco Tuesday, a backyard cookout, or an easy weeknight dinner, these tacos are guaranteed to become a repeat recipe.

Perfect Pairings

• Grilled Corn with Citrus Lime Butter – Sweet grilled corn brushed with citrus lime butter is the perfect side for fresh fish tacos.
• Smoked White Queso – Creamy, cheesy, and loaded with flavor, smoked queso is always a crowd favorite alongside tacos.
• Pico de Gallo & Guacamole – Fresh pico and homemade guacamole are classic taco toppings that add even more bright, fresh flavor.
• Pineapple Habanero Margarita – A tropical margarita with a touch of heat is the perfect drink to pair with these grilled fish tacos.

Storing Leftovers

Store the grilled mahi, pineapple slaw, taco sauce, and tortillas separately in airtight containers in the refrigerator for up to three days.

To reheat, warm the fish gently in a skillet over medium-low heat or in a 300°F oven until heated through. Avoid microwaving if possible, as it can dry out the fish. Assemble the tacos just before serving to keep the tortillas soft and the slaw crisp.

Final Thoughts

If you're looking for a fresh twist on taco night, these Grilled Mahi Mahi Fish Tacos are hard to beat.

The combination of flaky grilled fish, sweet pineapple slaw, creamy taco sauce, and the bold flavor of Heath Riles BBQ Cajun Creole Garlic Butter Rub creates a meal that's simple enough for a weeknight but impressive enough to serve guests.

Fire up the grill, gather your favorite toppings, and give these tacos a try. Once you taste the sweet, savory, and slightly spicy combination, they'll earn a permanent spot in your dinner rotation.

Equipment & Tools

recteq Bullseye, Mixing Bowl, Whisk, Tongs, Thermapen ONE, Tortilla Warmer