Mahi Mahi Fish Tacos

I remember ordering Mahi Mahi Fish Tacos at a taco stand in Maui and being convinced they had some secret I’d never crack at home. But the first time I basted the seared fish in sizzling butter in its final minute of cooking, I realized the secret was simpler than I thought. That one technique transforms mahi mahi into something restaurant-worthy. Add warm corn tortillas, fresh pineapple-mango salsa, and a drizzle of spicy crema, and you’ll be fist pumping that they came from your own kitchen.

The key is getting that perfect sear: a quick three minutes on the first side, two on the second, then thirty seconds of butter basting to finish. The result is fish that’s golden brown on the outside, tender and flaky inside, and infused with rich, buttery flavor. A scoop of bright, tropical salsa and cool, spicy crema makes these set the standard for great fish tacos.

Ingredients for Mahi Mahi Fish Tacos

For the Mahi Mahi

• Mahi Mahi Fillets: Look for firm, fresh fillets with a mild, sweet scent. Frozen works too, just thaw completely. Be sure to pat dry before seasoning.
• Olive Oil: Good quality extra-virgin olive oil works well for searing fish at medium-high heat (not smoking).
• Butter: Any butter works here, salted or unsalted. I love to use European-style butter because it splatters less (more fat, less water). The final baste is what gives these that restaurant finish.
• Ground Cumin: It should have a strong aroma. I buy small jars to keep it fresh.
• Chili Powder: Regular or hot chili powder both work well. I keep both on hand to adjust the heat level.
• Kosher Salt: I use Diamond Crystal (if you’re using Morton, start with half as much since it’s denser).
• Black Pepper: Fresh ground pepper is best.

For the Pineapple Mango Salsa

• Fresh Pineapple: Look for pineapples that are fragrant and golden-yellow with fresh, green leaves. Give it a gentle squeeze – it should yield slightly.
• Mango: Small mangoes often have the best flavor. It should give slightly when pressed, indicating ripeness.
• Red Cabbage: Choose heads that feel heavy and dense with crisp, bright leaves.
• Red Bell Pepper: Look for peppers that feel heavy for their size with smooth, firm skin.
• Green Onion: Pick bunches with crisp stalks and bright green tops.
• Jalapeño: Wear gloves when chopping these. I start with half and taste before adding more.
• Fresh Cilantro: Look for bright green bunches with perky leaves. You’ll use this in the salsa and as garnish.
• Fresh Lime: Choose limes that feel heavy for their size. You’ll need the juice for both salsa and sauce.

For the Fish Taco Sauce

• Sour Cream: Full-fat gives the best texture, or use Mexican crema for a thinner sauce.
• Lime Juice: Fresh limes are essential – bottled juice won’t give you the same bright flavor.
• Hot Sauce: I prefer Cholula brand for its balanced heat and flavor, but any Mexican-style hot sauce works well.
• Kosher Salt: Just a pinch balances the sauce. Adjust to taste based on your hot sauce.

For the Tacos

• Corn Tortillas: Look for fresh, pliable tortillas from the refrigerated section if possible. White or yellow corn both work beautifully.
• Lime Wedges: Extra limes for serving let everyone adjust the brightness to taste.

Recipe Options

• Try a Different Fish: Cod, halibut, or snapper all work well if mahi mahi isn’t available. Just choose a firm, mild white fish.
• Make It Spicier: Add a minced chipotle pepper to the sauce or extra jalapeño to the salsa for more kick.
• Change Up the Salsa: When mangoes aren’t in season, try just pineapple, or swap in peach or nectarine in summer.
• Add More Crunch: Thinly sliced radishes or extra cabbage add texture to each bite.
• Change Up the Sauce: Use chipotle sauce instead of hot sauce for a smokier flavor, or stir in a little honey to balance the heat. Or layer on slices of avocado for a creamy element.
• Use Flour Tortillas: While I prefer corn tortillas, flour tortillas work well too.

Storage and Reheating

Store leftover fish, salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days. The tortillas are best stored wrapped in foil or a sealed bag at room temperature for a day or two.

To reheat the fish, warm it gently in a skillet over medium-low heat with a touch of oil or butter until just heated through. If the tortillas have stiffened, warm them in a dry skillet for a few seconds per side or wrap them in a damp paper towel and microwave for 15-20 seconds. The salsa and sauce are best served cold or at room temperature.

How to Make Mahi Mahi Fish Tacos

Start by making the pineapple mango salsa – combine the diced fruit, vegetables, and jalapeño with lime juice and cilantro. Let it rest while you prepare everything else.

Whisk together the sauce ingredients in a small bowl and set aside.

Get your tortillas ready by warming them one at a time in a dry skillet until softened and lightly charred. Season the fish fillets with salt, pepper, cumin, and chili powder. Heat your pan until the oil shimmers, then add the fish and let it sear undisturbed. Flip once golden, then finish with a butter baste. Break the fish into large flakes and divide among the warm tortillas. Top with salsa, drizzle with sauce, and serve with lime wedges.