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A plate with three fish tacos filled with colorful diced vegetables, grilled fish, and drizzled with white sauce. Lime wedges are placed around the tacos on a textured, dark surface.
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Mahi Mahi Fish Tacos

Golden, butter-basted mahi mahi, fresh pineapple-mango salsa, and a creamy, spicy sauce make these tacos the perfect mix of rich and refreshing.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 4th of July, Cinco de Mayo, Memorial Day, summer
Servings: 8 tacos
Author: Marissa Stevens

Ingredients

For Pineapple Mango Salsa

  • 1 cup diced fresh pineapple
  • 1 cup diced mango ~1 small mango
  • 1/4 cup finely chopped red cabbage
  • 1/2 small red bell pepper finely chopped
  • 1 small green onion finely chopped
  • 1 small jalapeño seeded and minced, (recipe note #1)
  • 2 tablespoons finely chopped fresh cilantro plus more for garnish
  • 1 tablespoon fresh lime juice about 1/2 lime
  • kosher salt and freshly ground black pepper to taste

For the Sauce

  • 1/2 cup sour cream or Mexican crema
  • 1 tablespoon fresh lime juice from about 1/2 lime
  • 1 tablespoon hot sauce or more to taste (such as Cholula brand)
  • 1/4 teaspoon kosher salt

Mahi Mahi Tacos

  • 8 corn tortillas
  • 1 1/2 pounds Mahi Mahi filets patted dry
  • kosher salt and freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder or more for spicier shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • lime wedges optional

Instructions

To Make the Pineapple Mango Salsa

  • To a medium bowl add first 7 ingredients (pineapple through cilantro). Drizzle with lime juice and gently toss to combine. Season to taste with kosher salt and freshly ground black pepper. Set aside or cover and refrigerate if making well in advance.

To Make the Sauce

  • In a small bowl, whisk together sour cream, lime juice and zest, chipotle hot sauce and kosher salt until smooth. Cover and refrigerate.

To Warm Tortillas

  • Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.

For the Mahi Mahi

  • Meanwhile, season fish filets on all sides with salt, pepper, cumin and chili powder.
  • Heat olive oil in a large nonstick skillet over medium-high heat until shimmering; swirl to coat the pan evenly. Place Mahi Mahi filets in skillet in a single layer and cook for 3 minutes. Carefully flip and cook 2 minutes more. Add butter; once melted and sizzling, tip pan to one side and spoon sizzling butter over filets, for about 1 minute more, or until fish is opaque and flakes easily. Remove from Heat.

To Assemble Tacos

  • Top one warm corn tortilla with 1/8 of the Mahi Mahi and spoon on desired amount of pineapple mango salsa. Drizzle with sauce as desired. Repeat with remaining tortillas, arranging on a serving platter as you go. Garnish with fresh cilantro and serve with lime wedges if desired.

Video

Notes

  1. I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.
  2. If you want lime wedges, you'll need an additional lime.

Nutrition

Calories: 258kcal | Carbohydrates: 38g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 188mg | Potassium: 365mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3604IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 3mg

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