These Mahi Mahi Fish Tacos with Mango Salsa are a vibrant, flavorful dish that combines the smoky, tender texture of grilled mahi mahi with the sweet and spicy kick of mango habanero salsa.
Living in Texas means that basically tacos are their own food group. I love all tacos but especially fish tacos, like Mahi Mahi Fish Tacos, because you can enjoy a super flavorful meal without the guilt! And it just doesn’t get better than that!
These easy Mahi Mahi tacos are perfect for Taco Tuesday, Cinco de Mayo, a wholesome dinner, or whenever you want one of our most crowd-pleasing Mexican Recipes for the whole family.
Whether you’re a seasoned cook or trying fish tacos for the first time, this recipe delivers a burst of tropical flavors that excite your taste buds. I like to use my own Mango Habanero Salsa and Cajun Blackening Seasoning recipes on these fish tacos.
Table of Contents
Why You’ll Love This Mahi Mahi Fish Tacos Recipe
What makes these mahi-mahi tacos a must-try? Let’s explore the reasons:
- Mahi Mahi: Mahi Mahi has a fresh yet mild flavor that’s slightly sweet, and is a sturdy, non-flaky fish that holds up to both grilling and blackening and holds up well in tacos. Plus, it can be grilled, blackened, baked, or air-fried, making it versatile.
- Bold Flavors: The mild flavor and firm texture of mahi mahi pair perfectly with the tangy mango salsa, creating a balance of sweet, spicy, and savory fish notes.
- Quick and Easy: With a prep time of just 15 minutes and a cooking time of 8-10 minutes, these delicious fish tacos are ready in under 30 minutes.
- Healthy Dinner Option: Mahi mahi is a lean, high-protein white fish packed with fatty acids, making it a nutritious choice. Paired with fresh fruit salsas, it’s a wholesome meal.
- Versatile: You can customize your tacos with corn tortillas, flour tortillas, or taco shells. You can also add favorite toppings like avocado slices, sour cream, or cabbage slaw.
- Perfect for Any Occasion: From summer barbecues to weeknight dinners, these mahi-mahi fish tacos are a crowd pleaser that fits any gathering.
Ingredients for Mahi Mahi Fish Tacos
Below, we discuss the main ingredients needed to make these mahi mahi fish tacos and possible substitutions to suit your pantry or preferences. For exact measurements, scroll down to the recipe card.
For the Grilled Mahi Mahi
- Mahi Mahi Filets: If you don’t have Mahi Mahi, you could use other mild-flavored fish, such as cod, swordfish, halibut, or tilapia, which could be good choices.
- Olive Oil: Olive oil prevents the fish from sticking to the grill and adds a subtle richness. If you don’t have olive oil, you can also use avocado oil or vegetable oil.
For the Cajun Blackening Seasoning (Optional for Blackened Mahi Mahi)
- Paprika: Adds color and a mild sweetness to the blackened seasoning. Use smoked paprika to intensify the smoky flavor, or use chili powder to make it spicier.
- Garlic Powder: Adds savory depth. Use fresh garlic but may not distribute as evenly.
- Onion Powder: Adds balance to the spice blend. Use finely minced onion or leave it out completely.
- Dried Thyme: Adds an earthy, herbaceous note. You can also use dried oregano or rosemary, although they will change the flavor slightly.
- Black Pepper: For mild heat. White pepper can add a more subtle kick.
- Cayenne Pepper: For a spicy kick that defines blackened seasoning. Use red chili flakes or chili powder if you don’t have it, or reduce the amount to reduce the spicy heat level.
- Oregano: for herbaceous complexity. Dried basil or marjoram can be used, but it will change the flavor.
- Kosher Salt (Optional): Adds flavor and can be adjusted to taste or omitted for low-sodium diets.
For the Mango Habanero Salsa
- Mangoes: Adds the sweet flavor that balances the spicy peppers and complements the fish. Can use thawed frozen mango chunks or fresh peaches instead, but peaches are less sweet.
- Red Sweet Pepper: Adds crunch, color, and mild sweetness.
- Red Onion: Adds a sharp, tangy bite that contrasts with the sweet mango. White onion or Vidalia onion can be used for a milder flavor.
- Jalapeños: Optional, but they add mild heat to the salsa. Leave out for a milder salsa or use Serrano peppers for more heat.
- Habanero Peppers: Provides the signature spicy kick. Omit for a milder salsa or use a small amount of Scotch Bonnet peppers for intense heat.
- Cilantro: Adds a bright, herbaceous flavor that ties the salsa together. Can omit or use fresh parsley for a different flavor.
- Lime Juice: Adds tanginess that balances the sweetness and spice. Lemon juice can be used though its slightly less tart.
For the Tacos
- Tortillas: I used flour tortillas for a soft texture, but corn tortillas can be used instead for a traditional texture and slightly sweet flavor in fish tacos.
- Cilantro Lime Slaw, Shredded Cabbage or Red Cabbage: Adds freshness and crunch that balances the rich fish and salsa. Store-bought coleslaw mix or shredded lettuce can work.
- Avocado Slices: Add creaminess and richness. Guacamole or avocado Crema for a spreadable option.
- Fresh Lime Wedges: When squeezed over the tacos, lime wedges add a fresh, tangy finish. Lemon wedges can be used in a pinch.
- Sour Cream (Optional): Add a cool, creamy topping. For a lighter option, you can use green yogurt or dairy-free sour cream for vegan diets.
Equipment
- Grill: Essential for grilling the mahi mahi. A grill pan or skillet works for stovetop cooking.
- Small Bowl: For mixing the seasoning.
- Medium Bowl: For preparing the mango salsa.
- Large Bowl: For tossing optional slaw.
- Paper Towels: To pat the fish dry.
- Baking Sheet: If using an oven or air fryer as an alternative cooking method.
- Parchment Paper: Optional for easy cleanup if baking.
How to Make Mahi Mahi Fish Tacos with Mango Salsa
Follow these step-by-step instructions to create delicious mahi-mahi tacos that are bursting with flavor.
Step 1: Prepare the Mango Habanero Salsa
- In a medium bowl, combine diced mangoes, red sweet pepper, red onion, jalapeños, habanero peppers, and chopped cilantro.
- Squeeze fresh lime juice over the mixture and stir to combine.
- Cover and refrigerate until ready to serve, allowing the flavors to meld.
Step 2: Season the Mahi Mahi
Pat the mahi mahi filets dry with paper towels and place them on a sheet tray.
Brush all sides of the fish with olive oil.
For Grilled Mahi Mahi: In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning on the top and sides of each filet.
For Blackened Mahi Mahi (Optional): Use the Cajun Blackening Seasoning by mixing paprika, garlic powder, onion powder, dried thyme, black pepper, cayenne pepper, oregano, and optional salt in a small bowl. Generously coat the top and sides of the filets with the spice blend.
Step 3: Grill the Mahi Mahi
- Preheat your grill to medium-high heat and oil the grates to prevent sticking.
- Place the mahi mahi flesh side down on the grill. Grill for 3-5 minutes per side, flipping only once to avoid breaking the fish. The internal temperature should reach 165°F for well-done.
- Remove the fish from the grill and immediately brush the tops with melted unsalted butter.
- Let the fish rest for a minute, then cut into large chunks or bite-size pieces.
Step 4: Assemble the Tacos
- Warm corn tortillas or flour tortillas on the grill, over a gas stove, or in a microwave wrapped in a damp paper towel.
- Place a layer of shredded cabbage or red cabbage on each tortilla.
- Add grilled or blackened mahi mahi pieces.
- Top with a generous scoop of mango habanero salsa.
- Garnish with avocado slices, a dollop of sour cream (if using), and fresh cilantro leaves.
- Serve with fresh lime wedges for squeezing over the tacos.
Recipe Tips for Perfect Mahi Mahi Fish Tacos
- Choose Fresh Fish: For the best flavor, buy fresh mahi mahi from a trusted fishmonger or grocery store. Frozen mahi mahi can work if thawed properly.
- Prevent Sticking: Brush the fish with olive oil and ensure the grill grates are well-oiled. Wait until the fish releases naturally before flipping.
- Control the Heat: Adjust the number of jalapeños and habanero peppers in the mango salsa to suit your spice preference. For a milder salsa, use only sweet peppers.
- Skin-On Grilling: Grill mahi mahi with the skin on to keep it intact. Remove the skin before serving, as it can be chewy.
- Make Ahead: To save time, prepare the mango salsa a day in advance and store it in an airtight container in the refrigerator.
- Warm Tortillas: Warm tortillas enhance the texture and flavor. Use a gas stove for a slightly charred effect or a microwave for convenience.
Variations on Mahi Mahi Fish Tacos
- Pineapple Salsa Tacos: Swap the mango habanero salsa for Pineapple Salsa for a sweet and refreshing twist with a milder flavor profile.
- Cilantro Lime Slaw Tacos: Add Spicy Cilantro Lime Summer Slaw as a topping for extra crunch and a zesty, creamy element.
- Avocado Mango Salsa: Combine diced avocado with the mango salsa for a creamy, rich variation.
- Blackened Mahi Mahi Tacos: Use the Cajun Blackening Seasoning for a spicy, bold flavor that pairs well with the sweet mango salsa.
- Air Fryer Mahi Mahi Tacos: For an alternative to grilling, coat the seasoned fish with olive oil, place on a parchment-lined baking sheet, and air fry at 400°F for 8-10 minutes, flipping halfway.
- Baked Mahi Mahi Tacos: Bake the seasoned fish on a parchment-lined baking sheet at 400°F for 10-12 minutes until flaky.
What to Serve with Mahi Mahi Fish Tacos
Pair these delicious fish tacos with complementary sides and drinks for a complete meal:
- Mexican Street Corn: Grilled corn with a creamy, spicy topping is a perfect match for the tropical flavors.
- Refried Beans: A classic side that adds heartiness to the meal.
- Tortilla Chips with Salsa Roja: You can also serve extra mango habanero salsa or Pineapple Salsa with tortilla chips as an appetizer.
- Cilantro Lime Rice: A light, flavorful side that complements the tacos.
- Mexican Cauliflower Rice: A lightened-up version of Mexican Rice.
- Cilantro Lime Slaw: A light summer slaw that pairs perfectly with fish tacos.
- Fresh Salad: A simple green salad with red onion, red bell pepper, and a lime vinaigrette adds freshness. You may also like my Chopped Vegetable Salad.
- Drinks: Pair with a Refreshing Margarita, iced tea, or a Fruity Cocktail for a tropical vibe.
Frequently Asked Questions
Can I Make Mahi Mahi Fish Tacos Ahead of Time?
Yes, you can prepare the mango salsa and season the fish up to 24 hours in advance. Store the salsa in an airtight container in the refrigerator and keep the seasoned fish covered in the fridge. Grill the fish just before serving for the best flavor.
How Do I Store Leftovers?
Store leftover grilled mahi mahi and mango salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the fish gently in a skillet over medium heat or in the microwave. Assemble fresh tacos with warm tortillas when ready to eat.
Can I Freeze Mahi Mahi Fish Tacos?
Freezing assembled tacos is not recommended, as the tortillas and salsa may become soggy. However, you can freeze cooked mahi mahi in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
What Other Fish Can I Use?
If mahi mahi is unavailable, try cod filets, halibut, swordfish, or tilapia. These white fish have a similar firm texture and mild flavor.
How Do I Make the Tacos Less Spicy?
For a milder version, omit the habanero peppers and reduce or eliminate the jalapeños in the mango salsa. You can also use Pineapple Salsa for a sweeter, less spicy topping.
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Recipe
Mahi Mahi Fish Tacos with Mango Salsa
Ingredients
- 1 lb Mahi Mahi fillets about 2–3 fillets
- 1 tablespoon olive oil
- 2 tablespoons Cajun Blackening Seasoning Recipe
- Juice of 1 lime (About 3 tablespoons lemon juice)
- 8 flour tortillas
- 1 cup Mango salsa
Instructions
- Heat the olive oil in a non-stick skillet or grill pan over medium-high heat. Season both sides with the cajun blackening seasoning. Cook the Mahi Mahi for 3 to 4 minutes per side or until opaque and flakes easily with a fork. Squeeze fresh lime juice over the fillets. Remove from heat and let rest for a couple of minutes.
- Flake the fish into large chunks with a fork.
- Warm tortillas in a dry skillet or microwave. Fill each tortilla with flaked Mahi Mahi and your choice of toppings like avocado, diced tomato, onion, fresh cilantro, or a squeeze of lime. Serve with slaw or mango salsa on the side or as a topping.
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