Chili-Rubbed Mahi-Mahi Tacos With Grilled Mango Salsa
Experience seaside flair with flaky fish topped by charred fruit and zesty spice.
If you’re seeking a dish that channels beachside relaxation and bold flavors onto your table, look no further than chili-rubbed mahi-mahi tacos paired with vibrant grilled mango salsa. These tacos are a celebration of fresh, spicy, and sweet components, surrounding juicy, perfectly cooked fish with a rainbow of produce and a satisfying chili kick. This recipe will walk you through each stage, from preparing the spice blend to assembling tacos with tips, substitutions, and FAQs along the way.
Why Mahi-Mahi Makes Great Tacos
Mahi-mahi—also called dolphinfish (don’t worry, it’s not related to dolphins)—offers firm, flaky white flesh that stands up beautifully to grilling, rubbing, and saucing. Its mild, slightly sweet flavor makes it a perfect canvas for bold spice blends and salsas, letting the toppings shine through without overwhelming the dish.
- Texture: Stays moist but flakes easily when cooked properly.
- Flavor: Mild and adaptable—ideal for strong spices and citrus.
- Availability: Widely available fresh or frozen at seafood markets and most supermarkets.
- Versatility: Works well grilled, broiled, baked, or seared.
Essential Ingredients
For the Chili Rub:
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon dark brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
For the Grilled Mango Salsa:
- 1 almost ripe mango, peeled and seeded
- 1 small red onion, sliced into thick rounds
- 1 small jalapeño
- 2 roma tomatoes, finely diced
- 1 small red pepper, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- Kosher salt to taste
For the Tacos:
- 1 lb skinless, boneless mahi-mahi fillet
- 2 tablespoons olive oil
- 8 small corn tortillas
- 1 lime, cut into wedges
Step-by-Step Instructions
1. Make the Chili Rub
Combine chili powder, paprika, kosher salt, brown sugar, cumin, black pepper, and garlic powder in a small bowl. Stir until well blended. This robust spice blend brings dimension—smokiness from paprika, warmth from chili and cumin, plus a subtle sweetness from brown sugar.
2. Prepare the Grilled Mango Salsa
What makes this salsa special is grilling the mango, onion, and jalapeño to develop charred, caramelized notes. Here’s how:
- Oil the grill grates well or use a grill basket to prevent sticking.
- Set grill to medium-high heat.
- Grill mango slices, onion rounds, and jalapeño until lightly charred, about 2-3 minutes per side.
- Once cooled, dice the grilled mango, chop the grilled onion, and mince the jalapeño (removing seeds for less heat if desired).
- Combine all salsa ingredients (grilled mango, onion, jalapeño, tomatoes, red pepper, cilantro, lime juice, salt) in a mixing bowl. Stir gently to combine.
This salsa is sweet, tangy, smoky, and a little spicy—ideal for cutting through the richness of the fish.
3. Prepare the Mahi-Mahi
- Pat the fillets dry with paper towels to encourage browning.
- Brush both sides with olive oil.
- Sprinkle the chili rub mixture liberally on both sides of the fillets. Press to adhere.
Let the seasoned fish sit at room temperature for 10–15 minutes to allow flavors to penetrate and the fish to lose a bit of chill from the fridge, which encourages even cooking.
4. Grill the Fish
- Preheat grill to medium-high and oil the grates.
- Place fish on grill, cover, and cook until just opaque throughout and flaking (about 3–4 minutes per side for 1-inch thick fillets). Use a wide spatula and gentleness when flipping.
- Rest fish off heat for 2–3 minutes before flaking into large pieces with a fork.
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Alternative methods: If you don’t have a grill, you can sear the fish in a heavy skillet with a little oil until cooked through.
5. Warm the Tortillas
Grilling or heating the tortillas over a flame briefly enhances their flavor and makes them pliable for taco assembly. Wrap in a clean towel to keep warm.
6. Assemble the Tacos
- Lay a warm tortilla flat and add a few pieces of the chili-rubbed, grilled mahi-mahi.
- Spoon on a generous amount of grilled mango salsa.
- Top with extra cilantro, a squeeze of lime, and an optional thinly sliced red cabbage for crunch and color.
- Serve immediately with lime wedges on the side.
Tips for Fish Taco Success
- Don’t overcook: Mahi-mahi dries quickly. Pull it from the grill as soon as it flakes and reaches 140–145°F at the thickest part.
- Keep salsa bright: Add lime and salt just before serving to keep the salsa as fresh as possible.
- Season boldly: The rub should coat the fish generously to infuse it with flavor and create a beautiful crust during cooking.
- Warm tortillas: Quickly grilling or microwaving them keeps them soft and stops cracking.
- Customize toppings: Add avocado slices, pickled onions, shredded cabbage, or crema for extra flavor and crunch.
Ingredient Substitutions & Variations
- Fish: Try cod, halibut, or snapper if mahi-mahi isn’t available.
- Salsa: Substitute pineapple, peaches, or even grilled corn for mango when in season.
- Spice Level: Adjust the quantity of jalapeño for milder or spicier salsa. Swap out chili powder for chipotle powder for smokier heat.
- Tortillas: Use flour tortillas if you prefer, or try bibb lettuce leaves for a low-carb version.
Storage and Make-Ahead Advice
- Fish: Store leftover cooked fish separately from toppings and tortillas in an airtight container for up to 2 days. Reheat gently to avoid drying out.
- Salsa: Store refrigerated for up to 3 days. The texture of the fruit may soften but the flavors deepen.
- Tortillas: Reheat briefly over a flame or in a dry skillet before serving leftovers.
Nutritional Insights
| Component | Estimate per Taco |
|---|---|
| Calories | Approx. 200–230 |
| Protein | Approx. 18g |
| Fat | Approx. 7g |
| Carbohydrates | Approx. 20g |
Actual values will vary by tortilla size, fish portion, and toppings added.
Serving Suggestions
- Serve alongside black beans, lime rice, or grilled corn on the cob.
- Pair with a fresh slaw or a simple salad of greens, avocado, and radish.
- Fresh margaritas or agua fresca make ideal beverage pairings.
Frequently Asked Questions (FAQs)
Q: Can I use frozen mahi-mahi?
A: Yes, frozen mahi-mahi works well. Thaw the fillets completely in the refrigerator, then pat dry before seasoning and cooking.
Q: How do I know when the fish is cooked?
A: Cooked mahi-mahi turns opaque and flakes easily with a fork. The internal temperature should reach 140–145°F (60–63°C).
Q: What if I don’t have a grill?
A: Use a cast-iron skillet over medium-high heat with a splash of oil, cooking the mahi-mahi for 2–4 minutes per side until done.
Q: How spicy is this dish?
A: The level of spice is moderate, but you can adjust by increasing or decreasing the jalapeño in the salsa and the chili powder in the rub to suit your taste.
Q: What other toppings go well with these tacos?
A: Try sliced avocado, creamy yogurt or crema, pickled onions, roasted corn, or a crunchy cabbage slaw for extra layers of flavor and texture.
Final Tips for Taco Night
- Prepare all toppings before grilling the fish so everything is ready to assemble and serve hot.
- Allow guests to build their own tacos—provide a platter of fish, bowls of salsa, and all the extras for a festive DIY taco bar.
- Double the salsa for snacking with tortilla chips or serving as a side salad.
- Experiment fearlessly! Fish tacos are endlessly adaptable to what’s fresh, seasonal, and to your preferences.
Chili-Rubbed Mahi-Mahi Tacos At a Glance
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4 (8 tacos)
With smoky, spicy mahi-mahi and a burst of grilled mango salsa, these tacos are a joyful, easy way to savor the flavors of summer any time of year. Mix, grill, assemble, and enjoy a meal that’s equal parts satisfying and exciting—for both novice and seasoned home cooks alike.
References
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