These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. These flavorful fish tacos will be loved by all and are also dairy-free, gluten-free, paleo and whole30 friendly.
Mahi Mahi Tacos with Tropical Salsa
These Mahi Mahi Tacos are everything! And when served alongside this outrageously flavorful tropical salsa and drizzled with a sriracha mayo it makes just the perfect combination of spiced, tangy, creamy and bright tacos! And the best part about this dish is that it truly is easy to put together! The most “work” this recipe requires is some chopping and cooking of fish. Other than that it’s basically just assembly!
How to Make Mahi Mahi Tacos
Like most fish, cooking Mahi Mahi is quite simple and quick! There is a blackened style spice mix rubbed over the fish first, and then it is cooked on a grill pan! Here are the spices used:
- chili powder
- garlic powder
- onion powder
- salt and pepper
How to make the tropical salsa:
This tropical salsa has an explosion of different flavors and textures! It has sweet mango and oranges, with creamy avocado and bright tomatoes and of course lime juice and cilantro! All you have to do is dice up the ingredients and toss it all in a bowl for serving.
What to serve with these tacos:
You can serve these Mahi Mahi tacos either in a romaine lettuce leaf for crunch low carb option, or in hard taco shells! We recommend serving it with some lime wedges, shredded cabbage and a spicy sriracha mayo! It also might be really nice with this easy cabbage slaw.
If you like this taco recipe, check out these others:
- 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)
If you like this seafood recipe, check out these others:
- Tequila Lime Shrimp
- Easy Curry Shrimp (VIDEO)
- Paleo Fish and Chips
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
- 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
- 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.
- Updated March, 2017 and May 2019
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