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

If you like this taco recipe, check out these others:

If you like this seafood recipe, check out these others:

Mahi Mahi Tacos with Tropical Salsa

Prep Time 00:05 Cook Time 00:10 Total Time 0:15

Ingredients

    For the fish

    Tropical Salsa

    • 1 mango, diced
    • 1 orange, diced
    • 1 avocado, diced
    • 1/2 red onion, finely chopped
    • 1 cup grape tomatoes, chopped
    • 2 tablespoons lime juice
    • 1 teaspoon cilantro
    • 1 teaspoon ground garlic from garlic mill

    Homemade Spicy Sauce

    • 1/4 cup organic mayonnaise, homemade or store-bought
    • 2 tablespoons Sriracha

    Ingredients for Assembly

    • 6 Organic romaine lettuce leaves
    • 2 limes, sliced
    • red cabbage, shredded
    • Organic non-gmo corn tortilla shells

    Directions

    1. In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
    2. In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
    3. Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
    4. Move fish to cutting board, chop into pieces, and place into a bowl.
    5. On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
    6. In a small bowl, mix together spicy sauce and place on the serving dish.
    7. Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.

    Recipe Notes

    • I serve mine with tortilla chips and a bowl with extra tropical salsa!
    • Updated March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    Whip up this delicious Roasted Tomatillo Salsa Verde and make some killer guacamole too. Tomatillos and cilantro are bursting out of my CSA, along with carrots, cucumbers, tomatoes, and celery! You’ll get two recipes in one this week because what is salsa without guacamole? Serve it with all those farm fresh veggies for the ultimate appetizer!

    Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    YOU GUYS!!!

    We got married this past weekend. It was SO beyond magical and special. I can’t even wait to share all about it with you!

    But first, it’s week EIGHT of the Summer CSA recipe series with my ladies Fed and Fit and PaleOMG. You guys, that means there is TWENTY FOUR recipes in total so far between the three of us, and there is still one week left. 

    I am about to put this salsa verde on EVERYTHING. I’m going to make shredded salsa verde chicken, salsa verde enchiladas, salsa verde chicken soup, etc. etc. It’s just SO good, and so simple to prepare!

     Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    And it’s just so good tossed into some guacamole! 

     Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    [yumprint-recipe id=’381′] Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole 


    Cassy made you BBQ Bacon Onion Bombs

    If you’re looking for a way to use up some of this season’s onions AND on the hunt for a creative way to prep a delicious protein, these BBQ Bacon Onion Bombs are to the rescue! They’re a breeze to whip up, burst with delicious flavor, and are so much fun to make. Serve alongside a fresh salad and a baked potato for a complete meal!

    14124312_10108693157654254_5020047330775757154_o 

    Juli made you Lemon Herb & Dill Potatoes

    Adding fresh herbs to any dish makes it stand out. And since potatoes and fresh herbs are all in season, they go perfectly together. Have this as a snack, side dish, or even add it to a hash for breakfast!

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    Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, Week 6, and Week 7!

    Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    Prep Time 15 min Cook Time 10 min Total Time 0:25

    Ingredients

      For the Salsa Verde

      • 1 pound tomatillos, husked and peeled
      • 1 tablespoon avocado oil
      • 1/2 cup chopped fresh cilantro
      • 1/3 cup chopped onion
      • 1/4 lime, juiced
      • 1 teaspoon hot peppers, diced (more as desired)
      • Pinch sea salt

      For the Guacamole

      Directions

    • Heat oven to broil.
    • Toss tomatillos with oil and spread on a baking sheet
    • Broil on high for 5 minutes, turn and broil for another 5 minutes until green becomes more paleo and tomatillos are soft.
    • Add all ingredients into your blender and pulse until combined. Let cool.
    • In a large bowl, smash avocados with a fork. Add salsa verde, garlic granules, salt, and red pepper flakes, if adding. Taste and adjust as desired.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Taco Salad

      Looking for an easy weeknight meal? My go-to is this taco salad. It’s easy to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Plus, it’s made even lighter by using salsa as the dressing, one of my favorite things to do!

      Taco Salad

      Flavor town!

      This past weekend I was in Austin, TX for the PaleoFX conference and hung out with so many amazing and inspiring authors and bloggers. Everyone was so sweet, and if you follow me on Snapchat and Instagram you definitely saw how much fun we had. Lots of laughs and we ate, A LOT. Austin has the best food ever! 24 Diner, Picnik, Snooze, Salty Sow, Chilantro, La Barbecue, Dolce Neve, Lick, Texas Coffee Traders, and so much more. I told you, we ate a lot!

      AUSTIN TXPaleoFX 2016

      Lots of love to these beautiful people: Cassy from Fed and Fit, Vanessa from Clean Eating with a Dirty Mind, Suzanne and Sean from Pastured Kitchen, Juli from PaleOMG, Anthony and Kat from We Are Primal Two, Ben and Jenni from The Urban Poser, Russ from The Domestic Man, Kristin from The Paleo AttorneyDiane from Balanced Bites, Tony of Kasandrinos Olive Oil, the Siete Foods family, and EVERYONE else who made this weekend so wonderful, and all of you who came and said hi!

       Now that I’m home, I’m eating light with this taco salad and getting ready for this upcoming weekend, my bachelorette party with my girlfriends! June is a crazy month, you guys!

      Taco Salad

      Taco Salad

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      Taco Salad

      Dig in and enjoy!

      Taco Salad

      Prep Time 15 min Cook Time 10 min Total Time 0:25 Yields 4

      Ingredients

        Taco Meat

        Salad

        • 4 cups chopped romaine lettuce
        • 1 avocado, cubed
        • 2 cups diced cherry tomatoes
        • 1/4 red onion, finely chopped
        • 1/4 cup jalapeños
        • Optional: 1/2 cup grated cheddar cheese
        • Salsa, for dressing
        • Lime wedges, for garnish
        • Cilantro, for garnish
        • Chopped Scallions, for garnish

        Directions

        • In a small bowl combine the seasonings and mix the seasoning into the ground beef mixture.
        • Heat oil over medium heat in a skillet, and cook beef until browned, about 7 minutes. Add in salsa and mix to combine.
        • Strain extra juice out of the beef mixture and set aside, covered.
        • Assemble Salad: Place lettuce in bowls, top with taco meat, tomato, avocado, onion, jalapeños, cheddar if adding, and garnish with scallions and cilantro.
        • Serve immediately with salsa for the dressing.

        Recipe Notes

        • I also love this salad with sautéed onion and peppers!
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        3 Ingredient Breakfast Skillet

        This 3 Ingredient Breakfast Skillet is hearty, flavorful and QUICK! It’s the perfect, customizable, week day breakfast.

        3 Ingredient Breakfast Skillet

        Sometimes I throw some other veggies, like spinach, onion, and sweet potato, into the mix, but most of the time it’s as simple (and tasty) as this 3-Igredient Skillet.  I love using a good salsa because it gives you all the flavors you need! Literally, you don’t even need to spice this beauty. It’s. ALL. Packed. In!

        3 Ingredient Breakfast Skillet

        Look at that yolk!

        Here’s a glimpse at the steps:

        3 Ingredient Breakfast Skillet

        3 Ingredient Breakfast Skillet

        3 Ingredient Breakfast Skillet

        I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

        3-Ingredient Breakfast Skillet

        Prep Time 2 min Cook Time 15 min Total Time 0:17 Yields 2

        Ingredients

        • 3/4-1 lb. organic ground turkey (or grass-fed beef)
        • 1 cup salsa of choice
        • 6 organic eggs*

        Directions

        • Heat skillet with oil over medium heat, and place turkey into it. Cook until turkey browns and no pink remains.
        • Add in salsa and mix to combine, let cook together for 2-3 minutes.
        • Crack in eggs and cover skillet for 7 minutes or until egg whites are opaque**

        Recipe Notes

        • *Adjust based on how many people you are serving. Example: If you're making it for 2 people, and you want 2 eggs each, reduce the amount as desired.
        • **Cooking time will vary based on how yolky you want your eggs
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        What is your favorite breakfast?

        Restaurant-Style Blender Salsa

        We put salsa on nearly everything. Mixed into my breakfast skillets (my new favorite thing which you may have seen on my Instagram page), for Mexican night, on salads, or just as a dip with homemade crackers! The thing I love about a really really good blender is that it does all of the work for you. It’s easy as put everything in and BLEND. Are you onboard?

        Restaurant-Style Blender SalsaRestaurant-Style Blender Salsa

        Best salsa. EVER. A huge batch of this salsa will be at our Superbowl party for sure. One less spicy, and one very spicy!

        Like this recipe? Try these other dips:

        Can you make salsa in a blender?

        YES! Follow this recipe for easy, yummy, blender salsa!

        How do I make homemade salsa?

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        Disclosure: This is a sponsored post with Blendtec. I was not paid to write this post although I did I received product to use! All opinions expressed on Lexi’s Clean Kitchen are 100% always my own. My sponsors help make this blog possible!

        What kind of blender recipes do you want to see made?

        One-Pan Fiesta Chicken and Sausage

        I can’t believe September is here. It’s always a big month for me. The start of the new school year, the transition into the fall, my birthday, and the Jewish Holidays where my family gets together. A big month, indeed.

        While the Fall transition into pumpkin and apple recipes is slowly creeping, the tomatoes are still growing, the basil and cucumbers taking over, and the fact that it’s still 80+ degrees here is keeping me grounded for a few more weeks. I just can’t force it… yet. What I CAN definitely do though is bring some one-pan, crock-pot, and 20-minute meals to the blog to help with this busy back-to-school month!onepanfiestachicken

         

        This dish is a huge favorite. It’s super simple and so flavorful. You need: one pan and 20 minutes! Easy as that.


        onepanfiestachicken7

         

        onepanfiestachicken2

        One-Pan Chicken and Sausage Fiesta

        Prep Time 5 min Cook Time 20 min Total Time 0:25 Serves 2

        Ingredients

        • 1 lb. organic chicken breast, cut into small cubes
        • 2 organic chicken sausages (I use spicy)
        • 1 onion, sliced
        • 1 garlic clove, sliced
        • 1 tbsp extra-virgin olive oil
        • 1 8 oz. jar Muir Glen Medium Salsa
        • 1 15 oz. can black beans, rinsed and drained
        • 1 cup organic non-GMO corn
        • Dash Himalyan sea salt

        Directions

        • Heat oil and garlic in a pan
        • Add onions and corn and sauté
        • Add in your chicken and sausage and cook until chicken is cooked through
        • Add in salsa and black beans and let simmer for 5-7 minutes
        • Add sea salt and any other spices you desire
        • Serve hot
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        onepanfiestachicken3

        Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!


        One-pan, crock-pot, or 20-minute meals- Which do you prefer?