Fish Tacos with Tropical Salsa
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 mahi mahi served on a lettuce wrap or corn tortilla, then topped with tropical salsa and Sriracha mayo.
Servings: 4
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.
Notes
Updated March, 2017 and May 2019
Nutrition
Calories: 343kcal | Carbohydrates: 30g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 373mg | Fiber: 6.6g | Sugar: 18.7g