Recipe by Fiestaqueen
"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."
Watch video tips and tricks
salt and pepper to taste
6 (3 ounce) fillets
mahi mahi fillets
minced fresh ginger root
mango - peeled, seeded and diced
diced fresh pineapple
avocado - peeled, pitted and diced
jalapeno pepper, minced
6 (6 inch)
flour tortillas, warmed
chopped fresh cilantro
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 and easy to make, and everyone loved it.
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 followed. We ended up eating the fish plain and used the salsa with corn chips (after adding more jalapeno to add some heat and cut down on the sweetness). All said and done we will probably not be making this again.
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 of pineapple, mango, and papaya and it turned out lovely. Also, I didn't have mahi mahi, so used tilapia instead. This is a softer fish -- it tasted good, but the mahi mahi would have held up better. Still, a great tropical meal.
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, shredded cheese on the tacos is a good compliment. I would recommend adding shredded lettuce, beans, or rice to the taco in order to give it body. Even with liberal servings, just the fish and the topping doesn't do it for us.
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 salsa were still amazing! I recommend fresh pineapple because the acids preserve the color of the avocado and add a bit of sweet bite better than canned would. I will definitely make this again. We served it with you-bake tortillas from Costco. DELICIOUS! Who knew I'd like fish tacos?
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 complimented on how the textures blended so well. The only complaint was that the ginger sauce ran out too soon. Next time I'd probably make 4 times as much, since we have some big eaters here. This would probably also be great with pork or chicken too!!
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Mahi Mahi Tacos with Ginger-Lime Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to turn tilapia filets into tasty marinated fish tacos.
See how to make marinated fish tacos on the grill.
See how to make 5-star San Diego-style fish tacos.