Mahi Mahi Wonton Cups with Spicy Pineapple Ranch

Raise your hand if you think Mahi-Mahi is a dauphin!


I know, I know, we’ve all thought that (well, some of us). It’s not really dolphin. It’s a tropical fish called the pompano dolphinfish.

Oh, and it’s delicious. It’s a very nice fish that has the decency to not smell like fish ass AND stands its own like a good solid steak.

I love this fish. It has class.


I typically make salmon or tilapia, but I really wanted something different a few nights ago, so I picked up some mahi mahi and made fish tacos. I had some left over and I gotta find something to do with that, of course.

If you know me, you know you’ll see a plethora of rubbermaid containers full of stuff in my fridge at all times. This morning Mark was getting a drink out of the fridge and mentioned that my experiments and leftovers need their own fridge so they don’t have to climb over it.

I can’t tell you the times that I have been so glad that I’ve saved a couple of uneaten grilled chicken breasts that turned into chicken salad, or leftover ginger broccoli that turned into a nice cold pasta salad the next day.

I took the leftover fish and made these little appetizers using some of the fish taco toppings from the night before; mango, cilantro, red cabbage slaw and a pineapple ranch dressing that I added some heat to with a little Sriracha.



Here’s your printable-

Mahi Mahi Wonton Cups with Spicy Pineapple Ranch


  • 1 pkg. wonton skins
  • 1/2 lb. Mahi Mahi fillets, grilled or broiled until it flakes easily with a fork
  • This Slaw
  • 1 mango, diced
  • 1 handful fresh cilantro, chopped
  • 2 cups Ranch dressing
  • 1/4 cup pineapple juice
  • 2 tsp Sriracha


  • Preheat oven to 375.
  • Spray mini muffin pan with nonstick spray and line with the wonton skins.
  • Bake for 5-7 minutes, until brown around the edges.
  • Whisk together the Ranch dressing, pineapple juice and Sriracha; set aside.
  • Fill each wonton cup halfway with fish, top with slaw, mango, cilantro and ranch dressing.
  • [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.