There’s something magical about the first bite of a perfectly grilled fish taco on a warm summer evening.
The smoky char of the fish, the sweetness of fresh mango salsa, and that creamy Baja sauce that brings it all together… pure bliss!
These Grilled Mahi Mahi Tacos have become a staple in our house during the warmer months, and I’m so excited to share this crowd-pleasing recipe with you today!
What I love most about these tacos is how they transport you straight to a beachside taco stand with each bite.
The firm, flaky mahi mahi takes on all those wonderful marinade flavors, while the bright mango salsa adds a perfect tropical sweetness. Trust me, these will become your new summer obsession!
Recipe at a Glance
Grilled Mahi Mahi Tacos with Mango Salsa
Course: Uncategorized4-6
servings30
minutes10
minutes440
kcalIngredients You’ll Need
- For the Fish Tacos:
1.5 lbs mahi mahi fillets
3/8 tsp kosher salt
6 Tbsp extra virgin olive oil, divided
3 Tbsp fresh orange juice
3 Tbsp taco seasoning (store-bought or homemade)
6 Tbsp full-fat Greek yogurt
3 Tbsp mayonnaise (avocado oil recommended)
3 Tbsp fresh lime juice
1.5 tsp Old Bay Seasoning
Dash of hot sauce (optional, for heat lovers!)
6-8 cups shredded cabbage (or pre-made coleslaw mix)
12 corn or flour tortillas, warmed
- For the Fish Tacos:
2 1/4 cups finely diced fresh mango (about 3 mangoes)
1.5 small red bell peppers, finely diced
1/3 cup finely diced red onion
1/3 cup fresh cilantro, finely chopped
1.5 jalapeños, seeds and ribs removed, minced
3 Tbsp fresh lime juice
3/8 tsp ground cumin
3/8 tsp kosher salt
Directions
- Marinate the Fish: First things first, let’s get that fish marinating! Pat your mahi mahi dry with paper towels and season with kosher salt. In a separate bowl, whisk together 4 Tbsp olive oil, orange juice, and taco seasoning until well combined. Place the fish in a shallow dish, pour the marinade over it, gently turn to coat, then cover and refrigerate for 30 minutes (or up to 2 hours if you have the time).
- Prepare the Mango Salsa: While your fish is soaking up all those amazing flavors, let’s make that gorgeous mango salsa! In a medium bowl, combine the diced mango, bell pepper, red onion, cilantro, jalapeños, lime juice, cumin, and salt. Stir gently to combine all those colorful ingredients, then cover and refrigerate until you’re ready to serve. This allows all those tropical flavors to get to know each other!
- Make the Baja Sauce and Slaw: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Old Bay Seasoning, and hot sauce (if using) until smooth. This is your magic Baja sauce! Place your shredded cabbage in a large bowl, sprinkle with a pinch of salt, add about 4.5 Tbsp of the Baja sauce, and toss until coated. Set both the dressed slaw and the remaining sauce aside for taco assembly.
- Grill the Fish: Now for the main event! Heat the remaining 2 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add your marinated fish to the pan and cook for about 4 minutes per side, until it’s nicely browned and flakes easily with a fork. Transfer to a cutting board and gently break into large chunks. Try not to nibble too much as you go—trust me, it’s tempting!
- Taco Assembly Time: Warm your tortillas (I like to wrap them in foil and heat in a 300°F oven for 5-10 minutes, or char them directly over a gas flame for extra flavor). To build each taco, start with a base of cabbage slaw, top with several pieces of that beautiful grilled fish, spoon on the vibrant mango salsa, and finish with a drizzle of the reserved Baja sauce. A squeeze of fresh lime juice right before eating adds the perfect finishing touch!
🥭 Mango Selection Tip: Look for mangoes that yield slightly to gentle pressure, like a ripe avocado. They should smell sweet at the stem end. If your mangoes are underripe, place them in a paper bag with a banana overnight to speed up ripening!
Serving Suggestions
These tacos are a meal on their own, but if you want to round out your spread, try serving them with:
- Cilantro-lime rice
- Black beans with a touch of cumin
- Grilled corn on the cob with chili-lime butter
- Ice-cold Mexican beer or a pitcher of fresh margaritas
- Tortilla chips with homemade guacamole
Nutrition Information
Per serving (2 tacos):
Calories: 440
Carbohydrates: 40g
Protein: 20g
Fat: 22g
Saturated Fat: 1.5g
Sodium: 990mg
Fiber: 4g
Sugar: 11g
💭 Recipe Notes and Tips
- Make-Ahead Options: The mango salsa can be made up to 24 hours in advance. The Baja sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.
- Serving Size Flexibility: This recipe makes 12 tacos, perfect for 6 people (2 tacos each). For 4 people, you’ll have some delicious leftovers, or everyone can enjoy 3 tacos!
- Heat Level: Control the spice by adjusting the amount of jalapeño in the salsa and hot sauce in the Baja sauce.
- Tortilla Options: Both corn and flour tortillas work well. Corn is more traditional and gluten-free, while flour tortillas tend to be more kid-friendly.
Frequently Asked Questions
Can I make these tacos ahead of time? While the components can be prepared ahead, fish tacos are best assembled just before eating. You can have all your components ready and create a DIY taco bar for serving.
Can I grill the fish outdoors instead? Absolutely! Preheat your grill to medium-high, oil the grates well, and grill for about 3-4 minutes per side, or until the fish flakes easily.
How do I store leftovers? Store components separately in airtight containers. The fish will keep for 2 days, the slaw for 1 day (though it may become soggy), and the mango salsa for up to 3 days.
I hope these vibrant fish tacos bring a little sunshine to your dinner table, no matter the season! If you make them, drop a comment below to let me know how they turned out. Enjoy, friends!
