These Mahi Mahi Tacos with Tropical Salsa It’s the perfect low-carb, light, healthy lunch or dinner. They’re made with flakes of grilled mahi mahi, served on lettuce wraps or tortillas, then topped with tropical salsa and Sriracha mayo.
Grilled Fish Tacos Recipe
These Mahi Mahi Tacos are everything! Tender and flaky grilled fish served with a delicious tropical salsa and creamy spicy Sriracha mayonnaise.
It’s the perfect combination of spicy, tangy, creamy, bright and fresh flavours. It’s also dairy-free, gluten-free, paleo, and Whole30 friendly!
If that doesn’t sound amazing enough, this fish taco recipe is really easy to throw together. Other than cutting and cooking the fish, it’s basically assembling!
Required raw materials
- job description: You will need 3-4 wild mahi mahi fillets.
- seasoning: We season the fish with a black spice blend made of paprika, cumin, garlic powder, onion powder, salt and black pepper.
- Tropical Salsa: Our fresh tropical salsa is made with mango, orange, avocado, red onion, grape tomato, lime juice, cilantro, garlic powder, salt and pepper.
- Sriracha May: Spicy mayonnaise made with only mayonnaise and sriracha.safe to use homemade mayonnaise or store-bought mayonnaise.
- Serve: Lettuce leaves, limes, red cabbage, tortilla shells.
How to Make Fish Tacos
This light, delicious, and fresh fish taco recipe is ready in just 15 minutes and comes with two homemade dressings!
- To cook the fish: Rub the spices over the fish and chill in the refrigerator for 10 minutes. After 10 minutes, heat a greased roasting pan over medium heat and add the fish. Fry on both sides until fork tender, then remove to a cutting board and chop into bite-sized pieces.
- Prepare the dressing: Combine mayonnaise and Sriracha sauce in a bowl. In a separate bowl, combine all salsa ingredients.
- Assembly and service: Serve prepared fish and dressing on lettuce leaves or taco shells and top with garnish of your choice.
Does white fish work?
Yes! Mahi mahi is a tender, flaky white fish. It has a firm texture and mild flavor, making it a great canvas for a plethora of different seasoning combinations.
How much protein is in Mahi Mahi Taco?
Mahi-mahi is an excellent source of lean protein, but the actual protein content will depend on how much you serve per taco.
In general, a pound of mahi mahi has about 90 grams of protein, so divide that into your tacos for a rough estimate!
Tips and Notes
- Let the fish marinate. After applying the spices to the fish, let it sit for about 10 minutes before cooking to give the flavors time to penetrate the meat.
- Chop salsa ingredients until smooth. Be sure to dice the mango, orange, avocado, red onion, and tomato into small, even-sized cubes so each bite has a consistent flavor.
- Lettuce and Tortillas: You can keep tortillas low in carbs and serve them in crunchy romaine lettuce leaves, or in a hard or soft tortilla shell.
What to Serve with Fish Tacos
I like to serve each fish taco with a lime wedge, shredded cabbage, a spoonful of tropical salsa, and a little sriracha mayo.They would be great with a scoop of mine too Three-Ingredient Cabbage Salad!
Fancy enjoying your tacos with a side dish or two? Here are some ideas:
how to store
Once your tacos are assembled, they should definitely be on the table right away! However, you can prepare and store different taco ingredients separately.
- fish: Cooked dolphin can be stored in an airtight container in the refrigerator for 3-4 days and in the freezer for 2-3 months. To enjoy again, thaw overnight in the refrigerator (if frozen), then reheat the pan in the oven at 275°F until heated through.
- Salsa dance: Leftover tropical salsa will keep in an airtight container in the refrigerator for 4-5 days.
- Sriracha May: Homemade Sriracha mayonnaise will keep for 1-2 weeks in an airtight container in the refrigerator.
More Taco Recipes You’ll Love
For fish:
- 1 pound. wild action action about 3-4 fish fillets
- 1-1/2 teaspoon paprika
- 1 teaspoon Cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- A pinch of salt and black pepper
For Tropical Salsa:
- 1 mango diced
- 1 orange diced
- 1 avocado diced
- 1/2 Shallot minced
- 1 cup grape tomato quarter
- 2 tablespoon lime juice
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- a large pinch of salt and pepper
Sriracha May:
- 1/4 cup mayonnaise homemade or store bought
- 2 tablespoon Sriracha
Serve:
- romaine lettuce leaves
- 2 lime slice
- 1/4 red cabbage Chopped
- Tortilla Shells
-
For fish: Coat with spices, then place in refrigerator for 10 minutes while you prepare salsa.
-
For Tropical Salsa: Put all ingredients together in a bowl and stir gently. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
-
To cook the fish: Heat a grill pan over medium heat and grease. Once hot, fry the fish for about 4-5 minutes on each side, or until the fish is opaque and fork tender. Remove fish to a cutting board, cut into pieces, and transfer to a bowl.
-
For the Sriracha mayonnaise: Combine mayonnaise and Sriracha in a small bowl and set aside.
-
For service: Serve fish tacos with romaine lettuce leaves or taco shells, shredded cabbage, lime wedges, prepared salsa, and drizzled with Sriracha mayo.
Updated March 2017 and May 2019
Calories: Chapter 343kcalcarbohydrate: 30Gprotein: twenty threeGfat: 16GSaturated fat: 3Gcholesterol: 81mgsodium: Chapter 373mgfiber: 6.6Gsugar: 18.7G
