My grilled Mahi Mahi Tacos combine sweet, flaky fish with an herbal fruit salsa that’s zesty, tangy, and surprisingly spicy. You can’t top the bright acidity of the fruit and lime in the cranberry mango topping – it complements the fish perfectly, and ties the whole dish together! With the use of frozen fruit and ingredients you can find in any season, you can enjoy these fish tacos year round.
This mahi mahi taco recipe takes fresh produce, great flavors, and creamy Mexican authenticity and wraps it all up in a warm tortilla. It’s one of my favorite ways to enjoy seafood regardless of the season, and it’s sure to please even the snobbiest fish fanatic!
I love using this fish for grilling: it really holds up to the heat and won’t fall apart when flipped. Its flavor isn’t strong but also doesn’t get lost among the seasonings.
Like I said, this is a great fish – but the secret to these delicious mahi mahi fish tacos actually lies in the topping! Tart cranberries and tropical mango are tossed together with spicy chilis for a truly unique fruit salsa. To make this year round I buy bags of cranberries and keep them in the freezer.
Want more heat in your mahi mahi tacos? Substitute the cabbage with a spicy cilantro lime coleslaw. It’s creamy, zesty, and flavors the fish without drowning it in extra sauces.
INGREDIENT NOTES AND SUBSTITUTIONS
- Mahi Mahi – This is a very mild fish, perfect for those who dislike a strong “fishy” flavor. Halibut is a great substitute, if necessary.
- Cabbage – A crisp filler for your mahi mahi fish tacos. You could also use your favorite coleslaw.
- Cilantro – This fresh herb will brighten up each bite. Some parsley or dill could be added or used instead.
- Mexican Crema – A tangy, thick cream used in an abundance of Mexican cuisine.
- Orange Zest – Use half of the zest from one orange. I recommend Navel oranges for their thick peels.
- Cotija Cheese – A crumbly, sharp cheese. Try substituting with queso fresco, or even just some crumbled feta cheese.
- Whole Wheat Tortillas – Feel free to substitute with your tortilla of choice.
- Cranberry Mango Salsa – Our fruity topping contains:
- Cranberries & Mango – You can use either fresh or frozen in this recipe. If you have a hard time finding cranberries, pitted cherries are a fantastic alternative.
- Rosemary – Try thyme or basil if rosemary is unavailable.
- Jalapeño – Banana peppers can be used for less spice, or a habanero can be used for extra heat.
- Honey & Brown Sugar – Rather than sweeten with just sugar, I use honey and brown sugar for additional depth and flavor.
- Chipotle Chili in Adobo Sauce – Dried chilis in a tangy, spicy sauce.
- Garlic – If substituting with powder, use ¼ teaspoon per clove you’re replacing.
HOW TO MAKE MAHI MAHI TACOS
- Prepare to Roast. Preheat your oven to 450°F and prepare a pan with a thin coating of cooking spray.
- Mix the Fruit Salad. Throw all of the fruit salad ingredients except for the mango into an oven-safe container. Toss all together until well mixed and then bake for 15 minutes. Once the juice bursts from the berries, remove from the oven and let cool. After 10 minutes or so, add the mango. Sprinkle in salt to taste.
- Prepare to Grill. Bring your grill to 450°F while cleaning the fish: rinse under cool running water and pat dry with a paper towel. Season simply with a coating of olive oil and a bit of salt and pepper.
- Prepare the Toppings. Finely chop the cilantro, cut limes into wedges, break the cotija cheese apart into small crumbles, and slice the cabbage. Put each in its own bowl. Place the crema in a bowl and top with orange juice, and set all toppings aside until you are ready to assemble the grilled mahi mahi tacos.
- Grill the Fish and Tortillas. Lay the fish filets on the grill and cook for just 2 minutes per side. Let rest briefly before slicing into bite-sized pieces. Heat the tortillas on the grill as well before assembling.
- Assemble & Serve. Assemble the mahi mahi tacos in this order: cabbage, fish filets, crema, cilantro, fruit salsa, and a final topping of crumbled cotija.
Are mahi mahi tacos healthy?
This fish is an excellent source of protein, as well as vitamin B. It’s also a great source of potassium. Additionally, it doesn’t contain too much fat and is one of the leanest proteins you can consume.
At the end of the day, the overall healthiness of a dish depends on its preparation. This particular mahi mahi fish taco recipe is topped with fruits and vegetables, and is simply seasoned and grilled with olive oil rather than butter.
What does grilled mahi mahi taste like?
This is a flaky, white-fleshed fish. It’s generally very mild in flavor and is not fishy nor gamey.
Texture-wise, it’s rather flaky but also somewhat firm and dense. It holds up well to grilling and doesn’t fall apart easily.
How do you know when grilled mahi mahi is done cooking?
You can easily tell when fish is done cooking with just a fork.
Stick your fork into the center of the fish at a slight angle and twist. If the flesh easily flakes and pulls away from the filet, then it’s done! At this point, remove from heat as quickly as possible to avoid overcooking and drying out.
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This recipe post, originally published on Kevin Is Cooking September 2014, has been updated with new content, photos and/or video in June, 2022.
Mahi Mahi Tacos w/ Fruit Salsa
- 2 8 oz mahi mahi filets (See Note 1)
- 1/2 small green cabbage sliced thin
- 1/2 bunch cilantro chopped
- 6 whole wheat tortillas
- 1 cup Mexican crema
- 1 orange zest of half needed
- 1/2 cup Cotija Cheese crumbled
Cranberry Mango Salsa
- 12 oz fresh cranberries or frozen, thawed (See Note 2)
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 fresh jalapeño diced small (seeds optional)
- 1 chipotle chili in adobo sauce chopped (save remaining for other use)
- 1 lime zest and juice
- 1 tbsp honey
- 1 tsp fresh rosemary minced fine
- 1/4 tsp kosher salt to taste
- 1 cup mango diced small
- Heat oven to 450°F. Spray a baking pan with cooking spray and set aside.
- Place the cranberries (or cherries), brown sugar, garlic, jalapeno, chipotle chili, lime zest and juice, honey, rosemary and salt in a mixing bowl. Mix everything together until the cranberries are thoroughly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the diced mango and toss well. Taste and season with more salt if desired. Set aside and keep at room temperature.
- Prep grill to 450°F. Rinse and pat dry the fresh mahi mahi filets. Coat with a little olive oil, kosher salt and cracked black pepper. Set aside.
- Chop cilantro, , slice limes, crumble Cotija cheese, finely slice cabbage and set in individual bowls. Zest half of orange into the Mexican Crema and set aside.
- Grill mahi mahi for 2 minutes per side. Remove from grill and allow to rest a minute or two. Cut each filet into 3 pieces.
- Warm wheat tortillas on your grill. Make fish tacos by layering cabbage, grilled mahi mahi, orange Crema, cilantro, cranberry mango salsa and Cotija cheese crumbled on top. Makes 6 total.
- I also substitute halibut filets if mahi mahi is unavailable.
- I often times substitute cherries (fresh pitted or frozen) for the cranberries.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin makes the best fish tacos. This is a must try.
I remember how much you enjoyed these! Thanks Dave. 🙂
Thanks for submitting this gorgeous recipe! I’m so looking forward to trying your Grilled Fish Tacos with Roasted Cranberry Mango Salsa… fabulous colors, textures, and flavor! Just what I look for in a recipe 🙂
Much appreciate Tamara! All of those recipes look amazing. I love tacos and these with the tangy, roasted cranberries and mango are just killer. Hope you give them a try. 🙂