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.
- Hass Avocado
- Plum Tomatoes
- Mahi-Mahi Fish
- Taco Seasoning
- Canola Oil
- White Corn Tortillas
- Shredded Carrots
- Shredded cabbage
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
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
- 1 hass avocado
- 1 mango diced
- 2 plum tomatoes diced
- 1 tablespoon cilantro minced
- Zest of ½ 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
- ½ cup shredded carrots and cabbage mixture
- 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.
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