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Mahi-Mahi Fish Tacos with Mango and Avocado Salsa

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!

Ingredients

Recipe Details

  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 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.

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