Change up taco night and make my Mahi-Mahi Fish Tacos with Mango and Avocado Salsa for your friends and family in under 30 minutes!
Are you a lover of all things fish? We are! Since my house is obsessed with taco’s I created this recipe for Mahi-Mahi Fish Tacos with Mango and Avocado Salsa.
In this post I’m going to share with you everything you need to make stove top 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.
Ingredients
- Hass Avocado
- Mango
- Plum Tomatoes
- Cilantro
- Lime
- Mahi-Mahi Fish
- Taco Seasoning
- Canola Oil
- White Corn Tortillas
- Shredded Carrots
- Shredded cabbage
Directions
Let’s talk a little bit about how easy it is to make these fish tacos.
I made the salsa first, placed it in the refrigerator.
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. You can tent it with tinfoil 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.
Once all the taco shells are done cooking it’s time to construct the tacos. I layered cabbage on the bottom, a thick piece of fish followed by the avocado mango salsa on top. Continue to construct the tacos, and then your ready to eat! You can make rice and beans if you want or just serve with some tortilla chips and salsa!
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!
Mahi-Mahi Fish Tacos with Mango and Avocado Salsa
Ingredients
- 1 hass avocado
- 1 mango diced
- 2 plum tomatoes diced
- 1 tablespoon cilantro minced
- Zest of 1/2 lime
- Juice of 1 lime divided
- 1 6- ounce piece wild mahi-mahi
- 1 teaspoon taco seasoning
- 1 cup + 1 tablespoon canola oil
- 6 white corn tortillas
- 1/2 cup shredded carrots and cabbage mixture
Instructions
- 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.
- 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.
Nutrition
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This turned out to be one of the best fish tacos I’ve ever had! The shells make the recipe!
Hi Melissa–thank you for taking the time to make my recipe and leave a comment! I’m so happy you loved this recipe!
I would love to try that – style noodles.
The Mahi-Mahi Fish Tacos looks amazing! I also would love to try the Cajun Shrimp & Andouille Skillet Dinner! YUM!
I want to try the Stovetop Berry Crisp recipe.
I want to try the Asian omelet.
I would like to try the Thai Style Noodles.
Pappardelle with Italian Sausage and Sun-Dried Tomatoes
I would love to try this mouth-watering Mahi-Mahi Fish Tacos With Mango & Avocado Salsa. Looks so yummy!
I will definitely make the fish tacos!! Look amazing.
I LOVE fish tacos – they look delicious! The Stove Top Berry Crisp sounds yummy too!
I want to try the thai style noodles. Those sound really good.
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.
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!
Those tacos look great, but I also want to try Ricotta Gnocchi with Browned Butter and Fried Basil! Thanks!
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.
I would try the Fettuccine Alfredo for Two Recipe.