Soft Mahi Mahi Tacos with Ginger-Lime Dressing Recipe -
Soft Mahi Mahi Tacos with Ginger-Lime Dressing Recipe
  • READY IN 1 hr

Soft Mahi Mahi Tacos with Ginger-Lime Dressing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 tacos Change Servings
  • PREP

    50 mins
  • COOK

    10 mins

    1 hr


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2008

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.

Most Helpful Critical Review
Jun 25, 2010

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.

Mar 02, 2009

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.

Jun 18, 2008

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.

Sep 02, 2008

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

Jul 08, 2012

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.

Dec 02, 2009

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?

Jul 08, 2009

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!!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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