I enjoy cooking and coming up with new dishes. Instead of chips or cookies, I love to snack on my homemade dark chocolate granola. I hope you will!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- 1 mango – peeled, seeded, and chopped
- 2 avocados – peeled, pitted, and chopped
- 1 cup chopped tomato
- ½ cup diced red onion
- ½ cup diced red pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 lime, juiced
- 1 teaspoon cider vinegar
- 1 dash hot pepper sauce, or to taste
- salt and ground black pepper to taste
- 8 taco shells
- 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 290 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Made it exactly as stated and the mango salsa was absolutely fantastic! Would make again in a heartbeat! I guess except for the brown sugar, it IS very healthy.
This salsa is AMAZINGLY tasty. I substituted the ACV with Balsalmic Vinegar only because I was out. We are not even “healthy” eaters necessarily, just had some ripe mangos that needed to be eaten and love fish tacos. The only negative feedback was from my 22 year-old son who thought it was too sweet (he douses everything with habanero). His loss — the rest of us gobbled it up on the fish and with tortilla chips!
The salsa was SO good! I only made half a batch, which was enough for the fish, but if you want plenty leftover for chips, make all of it. The only change I made for the salsa was to cut the brown sugar in half, and it was perfect. The seasoning for the fish didn’t sound very good to me, so I used homemade fajita seasoning instead. The cooking method was perfect. I didn’t serve as a taco, but just put the salsa over the fish. I will make this again!
The mango salsa is the star of the dish. I did add cilantro to the salsa. I also baked tilapia with a mexican spice rub, only as I prefer my fish baked.
This was SO good! Amazed at the flavor in the salsa. Ended up being low on fish for the tacos so we could only have one. Going to try the leftover salsa on some shredded chicken, but this is definitely a do-over dish.
Just delicious
I needed a recipe for mahi-mahi which was on sale. I made the salsa as the recipe said except that I used dried parsley flakes. I ended up just serving it on the pieces of grilled fish as I had no tortillas. It was delicious, my husband really liked it, and I will make it again.
I swapped out fish for chicken because I personally don’t like fish that much and this was just fantastic!!! I have been eating the salsa with chips all the time and it’s delicious! definitely will make again!
This was so good!
This salsa is so good. The only thing I changed was the red onion, not a fan otherwise so yummy. I’ve also made it with some fresh cod my husband brought home. It was even better than the mahi.
Delicious. Instead of using taco shells I served the fish covered in salsa over salad greens. Will definitely make again!
I made this recipe exactly as written and it was FANTASTIC! We had it for leftovers even the next night and my wife was thrilled! It was easy and delicious. I cooked the mahi-mahi exactly as written (3 minutes on each side) and removed the skin before serving. I highly recommend this one! Enjoy!
So Yummy!!! Huge family hit. My family does not like avocados so we left those out of the salsa but otherwise so delicious! I did marinate the mahi mahi over night in a weber orange juice marinade. Then when I cooked it I added the paprika ect. will be making this weekly!!!!
By far the best fish tacos! The mango salsa was fantastic. Next time I will not add brown sugar, really don’t think it’s necessary. The whole family enjoyed these. I used fresh flounder filet as Mahi Mahi was not available. Again, simply fantastic!
Was good I had to use Cod which made it a bit less desirable than as described above, but the excellent mango salsa made it very good.
I made this fish taco with the mango salsa and everyone really liked it. Only change was that I didn’t use any of the brown sugar. In my opinion the sugar is totally unnecessary.
The salsa is amazingly good!!! The fish would have been better if I had been able to find fresh (not frozen) mahi mahi; I’ll use a different white fresh fish next time.
Loved these! I substituted the hot sauce for Cayenne pepper and fried the corn tortillas !super yummy! Everything else was perfect
Best fish tacos ever! The only change was I used crispy haddock instead.
I wouldn’t use canola oil it’s way too powerful. Probably substitute it for coconut oil. I personally didn’t like the mango but that’s a personal preference. I added about 1 a teaspoon more salt to the fish and it came out tasty. I used 2 types of fish though (mahi mahi and red snapper). Otherwise i followed the entire recipe and came out tasty.
The Fish Tacos and Mango Salsa were delicious! I only made two pieces of the Mahi Mahi but the whole recipe for the salsa. We also used it on grilled chicken and it was delicious! You could put it on anything. This recipe is definitely a keeper!!!