Grilled Mahi Mahi Tacos with Fresh Mango Salsa

  Fire up the grill for these fresh and flavorful grilled mahi mahi tacos! Seasoned simply with Old Bay and topped with a chunky mango salsa packed with jalapeño, Vidalia onion, and tomato – it’s the perfect balance of smoky, sweet, and a little spicy.

I’ve got to tell you about my first experience eating at a food truck.

I had been craving not only fish, but fish tacos for whatever reason, so when I found out that three Birmingham food trucks were making a stop at the hospital where I worked –  I was so excited. The anticipation I had was probably not even on a normal level.

Finally it was lunchtime – Cantina on Wheels is here!

I can’t wait to see the menu!

Oh, look, they have fish tacos – my 12 hour shift just became beautiful!

Wait, WHAT? The fish is fried? 

The fish is fried.  😢

I know, I know – a lot of you enjoy them. I guess I’m weird about that. Kind of like the quirky thing I have about rice being in a burrito – it makes me want to toss the burrito in the trash. I don’t know why it’s so offensive to me because I love burritos and I love many types of rice. But I can’t stand the two together. And you all know I’m not a picky eater.

To me, fried fish just doesn’t seem to go with a soft flour tortilla. That’s just my opinion, and, again, maybe it’s quirky. I want it to be nice and light, lots of pico, grilled seafood, fresh cilantro, jalapeños, maybe some slaw or lettuce. Not deep fried. Please don’t think I’m knocking this food truck – or fried food for that matter (I’ve deep fried many things). The service was fantastic, and they’re just as sweet as they could be. 

I ended up ordering the fish tacos with grilled chicken instead, which was topped with their cilantro slaw, and it was fabulous. And their Pico – so fresh.

I have since continued to crave fish tacos, so I made them myself.

Because damnit, if you want something done right (or at least your way), you just have to do it yourself.

Right? Right.

There’s something about grilled fish tacos that just scream summer, even if you’re making them in November with a hoodie on. These Grilled Mahi Mahi Tacos with Fresh Mango Salsa are the kind of tacos that makes you want to eat outside with a cold drink in hand – no matter the season.

How To Make Grilled Mahi Mahi Tacos with Fresh Mango Salsa

The mahi mahi gets a simple hit of Old Bay before hitting the grill – nothing fancy, because that fish doesn’t need it. It’s firm, flavorful, and holds up beautifully over the heat. The real showstopper, though, is the mango jalapeno salsa: ripe mango, juicy tomatoes, a little sweet Vidalia onion, and just enough jalapeño to make things interesting. It’s fresh, chunky, and basically sunshine in a bowl.

Pile those tender flakes of grilled mahi mahi onto warm tortillas with crisp Bibb lettuce and a big scoop of that salsa, and you’ve got yourself a tropical fish taco situation that’s light, bright, and dangerously easy to love. 

What To Serve With Grilled Mahi Mahi Tacos with Fresh Mango Salsa

• 🥑 Cilantro Lime Slaw – crisp, tangy, and made for fish tacos. The crunch factor is unreal.
• 🌶️ Jalapeno Corn Souffle – creamy, with a light kick, but a good contrast in textures.
• 🍟 Mexican Street Fries with Cilantro Ranch – not your average fries; lots of flavor all the way around.
• 🫑 Poblano Queso and Tortilla Chips – a different take on queso – a mild, velvety dip. 
• 🧀 White Jalapeno Dip and Tortilla Chips – a perfect contrast for grilled meats.

This is the taco I had in mind – grilled mahi-mahi, fresh mango salsa, guacamole, bibb lettuce, a squeeze of lime, my go-to Cholula hot sauce and a margarita because why not?

You can make a lime crema to add a creamy element to these, but I think these are perfect without one. 

Here’s your printable-

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Grilled Fish Tacos with Mango Salsa

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Fresh, flavorful, and ready for taco night! These grilled fish tacos with mango salsa are the perfect mix of smoky, sweet, and zesty—easy enough for a weeknight but impressive enough for guests.

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Ingredients

For the Mango Salsa and Guacamole

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• 1 ripe mango, diced
• 16 oz can petite diced tomatoes, drained and rinsed
• ½ yellow onion, diced
• 1 jalapeno pepper, diced
• 1 tbsp white vinegar
• 1 handful fresh cilantro, chopped
• 1 lime, juiced (divided)
• Salt, to taste
• 1 ripe avocado

For the Tacos

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• 1 lb. Mahi-mahi fillets
• 2 tbsp Old Bay seasoning
• 1 tbsp olive oil
• 1 package flour tortillas
• 1 handful Bibb lettuce, washed and chopped
• Cholula hot sauce

Instructions

1. To make the salsa, combine mango through salt; taste and adjust seasonings if you need to; refrigerate.
2. Make guacamole by mashing avocado with 1 cup of mango salsa; refrigerate.
3. Drizzle olive oil over fish and sprinkle with Old Bay. Grill until done.
4. Wrap flour tortillas in foil and put them on the grill grates while the fish finishes up to get them nice and warm. Or, alternatively, place them on paper towels and microwave for about 20 seconds to soften.
5. Assemble tacos by adding fish, salsa, guacamole, lettuce and hot sauce.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 107mgSodium: 1427mgCarbohydrates: 31gFiber: 8gSugar: 16gProtein: 31g

The provided nutrition calculated may not always be accurate.

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