Description
Delicious and vibrant Fish Tacos with a smoky chipotle and sweet mango salsa. Wild-caught Mahi Mahi is seasoned and pan-seared to perfection, then paired with a zesty mango, tomato, avocado salsa for a fresh and flavorful meal ready in under 30 minutes.
Ingredients
Fish and Seasoning
- 1 pound wild-caught Mahi Mahi (skin on)
- 2 tablespoons olive oil (for rubbing fish)
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon chipotle chile powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- Pinch of salt and pepper
- 1 tablespoon olive oil (for cooking)
Chipotle Mango Salsa
- 1 mango, peeled and chopped
- 1 roma tomato, chopped
- 1 avocado, pitted and chopped
- 1 tablespoon chipotle in adobo (from canned chipotle chilies)
- 1 clove garlic, minced or grated
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro
- Pinch of salt and pepper
To Serve
- Corn or flour tortillas
Instructions
- Prepare the Spice Rub: In a small bowl, combine paprika, chipotle chile powder, garlic powder, onion powder, oregano, salt, and pepper. This blend will give the fish a smoky, spicy kick.
- Season the Fish: Rub 2 tablespoons of olive oil all over the Mahi Mahi, then coat evenly with the spice mixture. Set the fish aside to allow the flavors to meld.
- Make the Chipotle Mango Salsa: In a separate bowl, mix chopped mango, roma tomato, avocado, chipotle in adobo, minced garlic, lime juice, chopped cilantro, and a pinch of salt and pepper. Toss well and set aside to let flavors combine. This salsa can be refrigerated for up to three days.
- Cook the Fish: Heat a skillet over medium-high heat and add 1 tablespoon olive oil. When hot, place the fish flesh side down and cook for 4-5 minutes until crisp. Flip and continue cooking for another 4-5 minutes until the fish is mostly cooked through and has a nice sear. Remove from heat.
- Flake the Fish: Remove the skin from the cooked fish and flake or chop the flesh into chunks suitable for tacos.
- Warm the Tortillas: Heat tortillas either in the microwave or briefly over an open flame for 10-15 seconds on each side to make them pliable and slightly toasted.
- Assemble the Tacos: Place a portion of flaked fish down the center of each tortilla, then top generously with the chipotle mango salsa. Fold the tortilla over and serve immediately.
Notes
- The chipotle mango salsa keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Using wild-caught Mahi Mahi adds fresh and clean flavor, but you can substitute with other firm white fish like cod or halibut.
- For extra heat, add more chipotle in adobo to the salsa or sprinkle some additional chipotle powder on the fish.
- To make the recipe gluten-free, use corn tortillas instead of flour tortillas.
- Removing the skin after cooking helps prevent toughness and makes the fish easier to flake for tacos.
