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These Mahi Mahi Fish Tacos with Tropical Salsa are the perfect low-carb, light, and healthy lunch or dinner. They’re made with flaky grilled white fish served on a lettuce wrap or corn tortilla, then topped with tropical salsa and Sriracha mayo.
Grilled Fish Tacos Recipe
These mahi mahi fish tacos are everything! Tender and flaky bites of grilled fish topped with an outrageously flavorful tropical salsa and a creamy, spicy Sriracha mayo.
It’s the perfect combination of spicy, tangy, creamy, bright, and fresh flavors. It’s also dairy-free, gluten-free, paleo, and whole30 friendly!
And if that didn’t sound amazing enough, this fish tacos recipe is truly so easy to put together. Other than chopping and cooking the fish, it’s basically just assembly!
Ingredients Needed
- Mahi Mahi: You’ll need 3-4 fillets of wild mahi mahi. You can sub another white fish, like cod, easily here!
- Seasonings: We’re seasoning our fish with a blackened-style spice mix made with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Tropical Salsa: Our fresh tropical salsa is made with mango, orange, avocado, red onion, grape tomatoes, lime juice, cilantro, garlic powder, salt, and pepper.
- Sriracha Mayo: A spicy mayo made with just mayonnaise and Sriracha sauce. Feel free to use homemade mayo or store-bought mayo.
- For Serving: romaine lettuce leaves, limes, red cabbage, corn tortilla shells.
How to Make Fish Tacos
This light, flavorful, and fresh fish tacos recipe comes together in a total time of just 15 minutes—with two homemade condiments!
- Cook the fish: Rub the spices all over the fish and let it sit in the fridge for 10 minutes. After 10 minutes, heat a greased grill pan over medium heat, then add in the fish. Cook on both sides until fork-tender, then move to a cutting board and chop into bite-sized pieces.
- Prep the condiments: Mix the mayo and Sriracha together in one bowl. In a separate bowl, combine all of the salsa ingredients.
- Assemble and serve: Serve the prepared fish and condiments on romaine lettuce leaves or corn taco shells topped with the garnishes of your choice.
Is Mahi Mahi a White Fish?
Yes! Mahi mahi is a tender and flaky white fish. It has a firm texture and a mild flavor that makes it a great canvas for tons of different seasoning combinations.
How Much Protein is in a Mahi Mahi Taco?
Mahi mahi is an excellent source of lean protein, but the actual protein content will depend on how much you’re using per taco.
In general, a pound of mahi mahi contains roughly 90 grams of protein, so divide that up between your tacos for a rough estimate!
Can I Use A Different Fish?
Yes! I recommend a white fish, though. I often use cod, for example!
Tips and Notes
- Let the fish marinate. Once you rub the fish with the spices, let it sit for about 10 minutes before cooking to give that flavor time to soak into the meat.
- Chop the salsa ingredients evenly. Be sure to dice the mango, orange, avocado, red onion, and tomato all pretty small and uniform in size so you have consistent flavor in each bite.
- Lettuce vs tortillas: You can keep your tacos low-carb and serve them in a crunchy romaine lettuce leaf OR serve them in hard or soft corn tortilla shells.
What to Serve with Fish Tacos
I love to serve each fish taco with a lime wedge, shredded cabbage, a scoop of tropical salsa, and a drizzle of Sriracha mayo. They would also be excellent topped with a scoop of my 3-ingredient cabbage slaw!
Wanting to enjoy your tacos with a side dish or two? Here are a few ideas:
How to Store
Once the tacos are assembled, they should definitely be served right away! You can, however, prepare and store the different taco components separately from each other.
- Fish: Cooked mahi mahi can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To enjoy again, thaw overnight in the fridge if frozen, then reheat in a baking dish in the oven at 275ºF until heated through.
- Salsa: Leftover tropical salsa can be stored in an airtight container in the fridge for 4-5 days.
- Sriracha Mayo: Homemade Sriracha mayo can be stored in an airtight container in the fridge for 1-2 weeks.
More Taco Recipes You’ll Love
- 15-Minute Chicken Tacos
- Meatless Chipotle Mushroom Tacos
- How To Host The Ultimate Taco Night
- Crispy Chicken Tacos with Special Sauce
- Pork Carnitas (Instant Pot and Slow Cooker)
Watch The Video:
Fish Tacos with Tropical Salsa
Ingredients
For Fish:
- 1 lb. wild mahi-mahi about 3-4 fillets
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Big pinch of salt and ground black pepper
For Tropical Salsa:
- 1 mango diced
- 1 orange diced
- 1 avocado diced
- 1/2 red onion minced
- 1 cup grape tomatoes quartered
- 2 tablespoons lime juice
- 1 teaspoon cilantro
- 1 teaspoon garlic powder
- big pinch of salt and pepper
Sriracha Mayo:
- 1/4 cup mayo homemade or store-bought
- 2 tablespoons Sriracha
For Serving:
- Romaine lettuce leaves
- 2 limes sliced
- 1/4 of a red cabbage shredded
- Corn tortilla shells
Instructions
- For fish: rub spices all over and let sit in the refrigerator for 10 minutes, while prepping salsa..
- For tropical salsa: Add all of the ingredients together in a bowl and toss gently. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
- Cook fish: Heat a grill pan over medium heat and grease well. Once hot cook fish for about 4-5 minutes on both sides, or until fish is opaque and fork tender. Move fish to cutting board, chop into pieces, and place into a serving bowl.
- For Sriracha mayo: Mix together mayo and sriracha in a small bowl and set aside for serving.
- For serving: Serve fish tacos with romaine lettuce leaves or taco shells, shredded cabbage, lime wedges, prepared salsa and drizzle with sriracha mayo.
Very tasty! Especially the tropical salsa!
How many does this serve?
Love your blog and the pictures! Mango is one of my favorite fruits and I use it in my smoothies, in salads and I puree it to make a fruit roll up too:) Thanks for sharing your recipe!
Very yummy*_*