Grilled Mahi Mahi Tacos

Grilled Mahi Mahi Tacos

Category Seafood Cinco de Mayo Grill Healthy
Servings 4
Prep Time 15 minutes
Cook Time 10 minutes

Take your taco Tuesday game up a notch with these Grilled Mahi Mahi Tacos. They're easy to make with a flavorful Pit Boss rub and complete with a mango and avocado salsa. These fish tacos come together in less than 30 minutes and can be served in a tortilla or over rice as a taco bowl. 

Pit Boss Kitchen


  • 20 oz Mahi Mahi (skinned and cleaned)
  • 12 Corn Tortillas
  • 1 Mango
  • 1/2 Red Onion, small dice
  • 1/2 Red Pepper, small dice
  • 1 Avocado
  • 1 Lime, juiced
  • To Taste Salt and Pepper
  • 4 Tbsp Cilantro, Chopped

Special Tools


  1. Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 400°F and open the sear slide. If using a gas or charcoal grill, preheat too high heat.
  1. Peel the mango and cut away the meat from the seed. Chop the mango into a medium dice. Do the same with the avocado.
  1. In a medium sized bowl, combine the mango and avocado with the diced red onion, chopped cilantro and red pepper.
  1. Season the salsa with the juice of 1 lime and salt and pepper.
  1. Season the Mahi Mahi with Pit Boss Chicken & Poultry Rub.
  1. Grill the fish for 6-10 minutes turning and flipping as needed. Cook until the fish reached an internal temperature of 155° F.
  1. Place the corn tortilla on the grill for 15-20 seconds each side, just enough to toast.
  1. Build the tacos with a portion of the cooked Mahi Mahi, topped with the mango avocado salsa.
  1. Garnish with additional chopped cilantro.