Mahi Mahi Tacos – The Almond Eater

These Mahi Mahi Tacos are served with homemade mango salsa to give you a refreshing and flavor-packed summer dinner! Easy to make in 30 minutes and fun to customize with your favorite toppings.

Take your taste buds on a journey to the tropics with these Mahi Mahi Tacos with mango salsa!

Picture seasoned and pan-seared mahi mahi filets that are crisp on the outside and tender on the inside. They’re cut into smaller pieces, loaded into tortillas, and finished with a refreshingly sweet and zesty homemade mango salsa on top. It’s a foolproof 30-minute meal with no shortage of exciting flavors!

What’s better is that you can personalize these healthy fish tacos with any toppings you like. I used creamy avocado and fresh cilantro along with the mango salsa but just like with my charred salmon tacos and blackened shrimp tacos, the topping options are endless.

Recipe features

• Juicy and perfectly seasoned mahi mahi is quickly pan-seared, then loaded into tortillas to give you an easy and light dinner that doesn’t skimp on flavor.
• The homemade mango salsa on top gives every bite a burst of mouthwatering sweet, tangy, and spicy flavors!
• Enjoy the tacos for a quick and easy weeknight dinner, an unforgettable Taco Tuesday, or a casual summer meal with friends. Customize them with all kinds of toppings to make everyone happy!

Ingredients 

Mahi mahi – I recommend using fresh mahi mahi filets for the best results. Frozen fish works, too, but remember to let the filets thaw in the fridge before seasoning and cooking.

Seasonings – Olive oil is mixed with smoked paprika, garlic powder, chipotle chili powder, cumin, salt, and black pepper to make a smoky marinade for the fish. For an even bolder flavor profile, add another ½ teaspoon of chipotle chili powder or a pinch of cayenne pepper.

Mango salsa – Fish tacos and fruit salsa are perfect together! By topping these tacos with freshly made mango salsa, there’s a burst of tropical flair in every bite. It’s easy to make, too, with diced mango, red onion, cilantro, jalapeno, garlic, lime juice, lime zest, and a pinch of salt.

Tortillas – Use corn or flour tortillas.

Instructions

Step 1: Make the mango salsa. Toss the diced mango, red onion, cilantro, jalapeno, minced garlic, lime juice/zest, and a pinch of salt together in a bowl. Set aside.

Step 2: Marinate the fish. Whisk the olive oil, smoked paprika, garlic powder, chipotle powder, cumin, salt, and pepper together in a small bowl. Pat the fish dry with a paper towel and brush the seasoning mixture over each filet.

Step 3: Pan sear. Heat the remaining olive oil in a large skillet over medium heat. Once hot, add the seasoned fish filets and sear until they’re cooked through.

Step 4: Assemble. Cut the cooked fish into smaller pieces and place them on the tortillas. Top each taco with a scoop of the mango salsa and your other favorite toppings, then enjoy.

Tips and FAQs

• If you have the time, set the seasoned fish aside for 15 to 30 minutes before cooking so the flavors can soak into the meat. Just don’t marinate the fish for longer than 1 hour or else it will start to break down.
• Before assembling the tacos, remember to briefly warm your tortillas on a skillet or grill until they’re soft and pliable. It makes a big difference!

Fish taco topping ideas

Don’t hesitate to swap the mango salsa for peach or pineapple salsa. If you aren’t feeling avocado and cilantro as toppings, here are a few more ideas that pair well with mahi mahi fish tacos:

• Shredded lettuce, cabbage, or coleslaw
• Sliced radishes
• Diced sweet onion or pickled red onion
• Sliced jalapenos or banana peppers
• Fresh or grilled pineapple chunks
• Crumbled cotija or queso fresco cheese
• Sliced green onions
• Salsa verde or pico de gallo
• Chipotle mayo or sour cream 
• Bacon guacamole or guacamole salsa

Serving suggestions

Make it a Taco Tuesday to remember by serving your fish tacos with taco pasta salad, cilantro lime brown rice, or black beans. Also, serve tortilla chips on the side for scooping up the leftover mango salsa or to serve with salsa or guacamole.

What is mahi mahi?

Mahi mahi, or dolphin fish (unrelated to real dolphins!), is a versatile white fish with a mild, sweet flavor and firm white flesh. Naturally lean and moist, it’s a perfect fish for grilling, baking, or pan-searing and serving in tacos, seafood salads, sandwiches, and more. 

What can I use instead of mahi mahi?

If you can’t find mahi mahi, use another firm white fish in its place, such as halibut, cod, snapper, or tilapia. Adjust the cooking times accordingly.

Can I bake the mahi mahi instead?

Absolutely! Place the seasoned mahi mahi filets on a lined or lightly greased baking sheet and bake at 400°F for 12 to 15 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Can I grill the fish?

Yes, grilling is a great option, especially during the summer. First, preheat your grill to medium-high heat and brush the grates with oil. Place the seasoned filets directly on the grill and grill for 4 to 5 minutes per side or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. 

Storage

Refrigerator: Place the leftover cooked mahi mahi and mango salsa in separate airtight containers and store them in the fridge for up to 3 days.

Reheating: Gently warm the fish in a skillet over low to medium heat until heated through. You can also reheat it in the microwave, covered with a damp paper towel, to help prevent it from drying out.

More delicious taco recipes

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Mahi Mahi Tacos

These Mahi Mahi Tacos are served with homemade mango salsa to give you a refreshing and flavor-packed summer dinner! Easy to make in 30 minutes and fun to customize with your favorite toppings.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 tacos

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Instructions

• Start by making the mango salsa: combine all ingredients in a bowl and set aside.

• Next, make the fish marinade: whisk 1 tablespoon olive oil, along with the smoked paprika, garlic powder, chipotle powder, cumin, salt, and pepper together in a small bowl.

• Place the fish on a plate and pat it dry with a paper towel. Brush the seasoning mixture over each piece of fish.

• Heat the remaining olive oil in a large skillet over medium heat. Once hot, add the fish and cook for 3-4 minutes per side.

• Last, assemble the tacos: cut the fish and divide it amongst the tortillas. Top with the mango salsa, along with any other toppings of choice (like avocado and cilantro). Enjoy!

Notes

*Calories are per serving and are an estimation. 

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 487mg | Potassium: 575mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1628IU | Vitamin C: 42mg | Calcium: 74mg | Iron: 2mg

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