New this month
Get the Allrecipes magazine just $7.99

Soft Mahi Mahi Tacos with Ginger-Lime Dressing


"A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America. I serve chips and salsa on the side."
Added to shopping list. Go to shopping list.


1 h servings 324 cals
Serving size has been adjusted!
Original recipe yields 6 servings (6 tacos)


  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
  2. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
  3. To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 120
  1. 163 Ratings

Most helpful positive review

Wonderful recipe! I put red onions into the salsa that added a nice kick, as well as a second jalapeño. The dressing was delicious...some extra cumin gives it a some good spice. This was fast an...

Most helpful critical review

I came to the conclusion that my family does not like fish tacos. We like mahi mahi but I don't think that the salsa or the sour cream sauce went with the fish. I made the recipe exactly as foll...

Most helpful
Most positive
Least positive

Wonderful recipe! I put red onions into the salsa that added a nice kick, as well as a second jalapeño. The dressing was delicious...some extra cumin gives it a some good spice. This was fast an...

I just got back from a trip to Hawaii and was craving a fish taco like the one I had at a restaurant there. This comes VERY close...but without the view of the ocean! I even used a frozen mix ...

I absolutely loved this, and it's super easy! I didn't have time to make fresh salsa, so I used a good quality salsa and just added fresh mango. It was quite good.

Very good and tasty. Next time though I might do without the s.c sauce. Was sort of bitter compared to the rest of the taco...but overall...excellent

The ginger lime dressing is delicious, and could go with just about any fish taco, not just mahi mahi. I replaced the salsa recipe with my own, because I prefer tomatoes to avacadoes. Also, shre...

"THe best fish taco i've ever had" says the boyfriend. It really was delicious. I was tempted to add more seasoning to the fish, but didn't (glad I didn't). Tempted to skip the sour cream sauce ...

Someone gave us some Mahi Mahi and I wasn't sure what to do with it, but found this recipe. Mangos aren't in season here in Puerto Rico, right now, so I left them out. Both the sauce and the s...

The family ooo-ed and ahhh-ed over this one and claimed the recipe was a keeper! The flavors blend nicely: it's just the right amount of sweet, creamy, savory, and heat. I was even complimente...

These turned out really well. I made them as directed, but ended up really increasing the heat and flavor of the sauce and the salsa towards the end. I think a green taco sauce would be excellen...