Indulge in the perfect blend of flavors with my tantalizing recipe for mahi mahi tacos, featuring succulent pan seared fish, homemade mango salsa, and a touch of spice, guaranteed to transport your taste buds to culinary paradise in 30 minutes time.
Are you a lover of all things fish? We are! Since my house is obsessed with taco’s and all things Mexican cuisine I created this recipe for Mahi Mahi Tacos. This was part because my husband goes mahi fishing a few times each year and I typically have an abundance in my freezer. Also, we simply love fish tacos.
Mahi-Mahi Fish tacos are fresh, full of flavor, and best of all you can make it in less than 30 minutes from start to finish. Yes, you read that correctly you can make a homemade salsa, fry corn tortillas to make crispy tacos and of course the real star of the meal the pan seared mahi mahi fish.
In case you are not too familiar with mahi-mahi. It’s a white fish that is a little firmer and perfect for fish tacos since its thick and won’t fall apart in the pan. I’m here to share with you how to easily execute this delicious dinner in under 30 minutes time.
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Why this Recipes Works
Taste – Mahi mahi’s mild and slightly sweet flavor pairs perfectly with various seasonings like taco seasoning, fajita seasoning, or my personal favorite blackening seasoning. Making it a versatile and delicious choice for tacos.
Healthier option – Mahi mahi is a lean fish that is low in calories and rich in protein, omega-3 fatty acids, and essential nutrients, offering a healthy alternative to traditional meat fillings.
Easy Dinner – I love to make fish tacos when I know I’m in a crunch for time. Not only does it ensure that my family gets a healthy, delicious, and nutritious dinner, but it also means we aren’t stuck eating take-out. If you are really pressed for time you can buy store bought mango salsa or make the salsa ahead of time.
Ingredients
- Vegetables – You will need avocado, shredded cabbage, and plum tomatoes for this recipe.
- Fruit – One ripe mango as well as lime is needed for this recipe.
- Cilantro – Fresh cilantro adds not only flavor but freshness to this dish.
- Fish – I prefer to make mahi mahi when I’m making fish tacos. Any white fish will work though.
- Taco Seasoning – Since these are tacos I like to use taco seasoning but blackening seasoning or even Cajun seasoning works.
- Canola Oil – I like to use canola oil as it has a high smoke point and perfect for pan searing fish.
- Tortillas – I like to fry the corn tortillas to give then a light crunch. You can skip the frying part if you want to stay on the healthier side.
How to Make Mango Salsa
I made the salsa first, by combining the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.
How to Make Fish Tacos
Next, sear the fish. I heated a 3 quart sauté pan on medium heat. Then season the fish on both sides, and sear for a few minutes until a nice little crust is on each side and the inside is cooked.
After the fish is done cooking I remove the fish and place on a plate. Tent the fish with aluminum foil to keep it warm
Pour in the remaining canola oil into the pan. Bump the heat up to high and get ready to fry your taco shells. I posted a tutorial about how to make crunchy hard taco shells.
Next, assemble the fish tacos. Add the coleslaw to the fried taco, a piece of fish and the avocado mango salsa. Repeat until all the tacos are made. Add a squeeze of lime juice to each taco for good measure and enjoy.
FAQs
Mahi mahi should appear opaque and flake easily with the tines of a fork when cooked. It’s essential to ensure the internal temperature reaches 145°F (63°C) for safe consumption.
Yes, you can use frozen mahi mahi just make sure you thaw it in the refrigerator overnight before cooking. Make sure the fish is fully defrosted before cooking.
Besides pan-searing, you can also grill, bake, or even deep-fry mahi mahi for tacos. Each method provides a slightly different texture and flavor, so choose based on your preferences and cooking skill level.
Tips and Tricks
Here are all my tips and tricks when making fish tacos with mango salsa.
- Servings – This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
- Marinate – Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
- Non-stick Pan – Use a non-stick pan to ensure the mahi filet does not stick to the pan.
- Don’t overcook fish – Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
- Toppings – Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness. Want to get really crazy swap the mango salsa for peach salsa or drizzle on a little creamy cilantro dressing on top.
Mexican Side Dishes
Here are a few side dishes that go great with fish tacos.
These mahi mahi fish tacos use the stove top which is perfect for any time of the year. If you are craving fresh fish and ingredients this recipe is perfect for you!
If you make these mahi mahi fish tacos, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mahi Mahi Tacos
Equipment
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Zester
- 1 Juicer
- 1 Stove Top
- 1 Pair of Tongs
Ingredients
- 1 Hass avocado
- 1 mango diced
- 2 plum tomatoes diced
- 1 tablespoon cilantro minced
- ½ Lime zested
- 1 Lime juiced and divided
- 16 ounce Mahi Mahi Filets
- 1 teaspoon taco seasoning
- 1 cup + 1 tablespoon canola oil
- 6 Corn tortillas
- ½ cup shredded cabbage
Instructions
Avocado Mango Salsa
- First, prepare the avocado mango salsa. Combine the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.
Fish Tacos
- Season the mahi mahi with the taco seasoning on both sides, and set to the side. Then, preheat a large killet on medium heat.
- Add 1 tablespoon of vegetable oil. Cook the mahi mahi for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can tent the fish with a piece of aluminum foil).
- Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown.
- Once the corn tortilla shell is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.
- Place a tablespoon or so of shredded cabbage in the middle of a tortilla, a pieces of the fish, and top with the avocado mango salsa. Repeat until all tacos are made.
Notes
- Servings – This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
- Marinate – Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
- Non-stick Pan – Use a non-stick pan to ensure the mahi filet does not stick to the pan.
- Don’t overcook fish – Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
- Toppings – Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness.
Veronica
My husband said we’re never going out to eat again! Thanks for the recipe. We did use a Chipotle mayonnaise it partners really well with the salsa. We will be making these again.
Katie
Hi Veronica, so glad you enjoyed this recipe. Love the addition of chipotle mayo!
BMarsh
I really enjoyed this recipe. I added a sprinkle of salt on the fish. And I’m thinking next time of a lite chipotle aioli maybe? This was super easy and fun and tasty!! Thank you for sharing.
Katie
Thank you so much for taking the time to leave a review. I love the idea of a chipotle aioli to spice up the tacos!
Denise suarez
So delicious!! Amazing
Katie
Denise! Thank you so much for taking the time to leave a 5-star review! So happy you enjoyed this recipe!;)
Michele Stevenson
Oh my gosh, this was so simple but packed so much flavor!! Love it and thank you for a new favorite in our house!! I wasn’t so sure about the salsa but I’m so glad I made it because it is just too good for words…let me just say there were no leftovers the night I made this!
Katie
Hi Michelle, Thank you so much for taking the time to leave a 5 star comment! This is one of my favorite fish taco dishes to make! I’m glad you made the entire recipe as is to see how amazing it really is!
Heather
We loved this, so good! Definitely making again!
Katie
Hi Heather, thank you so much for taking the time to leave a comment and review! Glad you enjoyed it as much as my family does. 😉
Melissa
This turned out to be one of the best fish tacos I’ve ever had! The shells make the recipe!
Katie
Hi Melissa–thank you for taking the time to make my recipe and leave a comment! I’m so happy you loved this recipe!
Cheryl B
I would love to try that – style noodles.
Kenya F
The Mahi-Mahi Fish Tacos looks amazing! I also would love to try the Cajun Shrimp & Andouille Skillet Dinner! YUM!
Jessica To
I want to try the Stovetop Berry Crisp recipe.
Elle
I want to try the Asian omelet.
Lauren
I would like to try the Thai Style Noodles.
LaTanya
Pappardelle with Italian Sausage and Sun-Dried Tomatoes
Maria C.
I would love to try this mouth-watering Mahi-Mahi Fish Tacos With Mango & Avocado Salsa. Looks so yummy!
Jane Boice
I will definitely make the fish tacos!! Look amazing.
Lynda McMillen
I LOVE fish tacos – they look delicious! The Stove Top Berry Crisp sounds yummy too!
Kristin Goodson
I want to try the thai style noodles. Those sound really good.
Samantha
Those fish taco’s look amazing. Do you think I could sub Tilapia for the Mahi Mahi? I’ve got some sitting in the fridge and I really want to make those Fish Tacos. As for recipes I’d love to make, the Tomato Bacon Capellini looks good, I’d use up all the cherry tomatoes I have growing in the garden right now.
Katie
Hi Samantha, Yes you can totally sub out tilapia you just won’t have the large chunk of fish in the taco. Tilapia is a thinner-flakier fish so you’ll most likely have pieces of fish–but it will still taste delicious!
Nornee
Those tacos look great, but I also want to try Ricotta Gnocchi with Browned Butter and Fried Basil! Thanks!
Cheryl Larimer
I a sort of on a diet so the first recipe that popped out at me was the Stovetop Berry Crisp. It looks easy and delicious. I would have to double the pecans since those are my favorite nut.
Kimberly G
I would try the Fettuccine Alfredo for Two Recipe.