Mahi Mahi Tacos with Tropical Salsa

Fish Tacos with Tropical Salsa {Whole30, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

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.

Tray of Mahi Mahi tacos with tropical salsa

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
  • cumin
  • garlic powder
  • onion powder
  • salt and pepper

Mahi Mahi Fish tacos in a lettuce cup

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.

Mahi tacos in lettuce

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Mahi Mahi Tacos with Tropical Salsa

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

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.

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: gluten-free, vegetarian, whole30, paleo

Ingredients

Scale

For Fish:

  • 1 lb. wild mahi-mahi, about 34 fillets
  • 11/2 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

  1. For fish: rub spices all over and let sit in the refrigerator for 10 minutes, while prepping salsa..
  2. 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.
  3. 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.
  4. For Sriracha mayo: Mix together mayo and sriracha in a small bowl and set aside for serving.
  5. For serving: Serve fish tacos with romaine lettuce leaves or taco shells, shredded cabbage, lime wedges, prepared salsa and drizzle with sriracha mayo.

Notes

Updated March, 2017 and May 2019

Nutrition

  • Calories: 343
  • Sugar: 18.7g
  • Sodium: 373mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 30g
  • Fiber: 6.6g
  • Protein: 23g
  • Cholesterol: 81mg

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4 comments
May 29, 2019

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4 Responses

  1. 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!

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