Mahi-Mahi Fish Tacos with Mango and Avocado Salsa

By Katie Jasiewicz

Light and flavorful fish tacos with a sweet and savory salsa can be made for two in fewer than 30 minutes… using just one pan and one bowl!

  • Yield: Serves 2
  • Prep: 10
  • Ready In: 25
  • Cook: 15
  • Course: Entree

All you need for this recipe and more...


  • 1 hass avocado, diced
  • 1 mango, diced
  • 2 plum tomatoes, diced
  • 1 tablespoon cilantro, minced
  • Zest of ½ of a lime
  • Juice of 1 lime, divided
  • 1 6-ounce piece of wild mahi-mahi
  • 1 teaspoon taco seasoning
  • 1 cup + 1 tablespoon canola oil
  • 6 white corn tortillas 
  • ½ cup shredded carrots and cabbage mixture


1. First, prepare the avocado mango salsa. Combine the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos. 

2. Season the mahi-mahi with the taco seasoning on both sides, and set to the side. Then, preheat a Circulon Momentum 3 quart sauté pan on medium heat. 

3. Add 1 tablespoon of vegetable oil. Cook the mahi-mahi for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can tent the fish with a piece of aluminum foil). 

4. Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble  (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown. Once the corn tortilla shell is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked. 

Recipe created exclusively for Circulon by food blogger partner and recipe developer Katie Jasiewics, of Katie’s Cucina.