Grilled Mahi-Mahi Tacos with Mango Salsa and Cilantro Lime Crema

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Lightly grilled mahi-mahi fillets topped with fresh mango salsa and a tangy cilantro lime crema make for vibrant, refreshing tacos. This Latin American seafood recipe, ready in about 27 minutes, pairs mahi-mahi fillets, olive oil, and ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb mahi-mahi fillets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/3 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 1/2 cup sour cream
• 1/4 cup Greek yogurt

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. In a small bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Brush this spice mixture evenly over 1 lb mahi-mahi fillets.
2. Step 2: Grill the seasoned mahi-mahi for 4-5 minutes per side until opaque and flaky. Remove from heat and let rest for 5 minutes, then cut into bite-sized pieces.
3. Step 3: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 1/3 cup chopped fresh cilantro, and 2 tbsp fresh lime juice. Toss gently to make mango salsa.
4. Step 4: In a separate bowl, whisk together 1/2 cup sour cream, 1/4 cup Greek yogurt, 1 tbsp fresh lime juice, and 1 tbsp chopped cilantro until smooth to create cilantro lime crema.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable. Assemble tacos by dividing grilled mahi-mahi pieces evenly among tortillas, topping with mango salsa and drizzling with cilantro lime crema.