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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Lightly grilled mahi-mahi fillets topped with fresh mango salsa and a tangy cilantro lime crema make for vibrant, refreshing tacos. This Latin American-inspired seafood recipe, ready in about 27 minutes, pairs mahi-mahi fillets, olive oil, 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Mahi-Mahi Tacos with Mango Salsa and Cilantro Lime Crema take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mahi-Mahi Tacos with Mango Salsa and Cilantro Lime Crema?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Mahi-Mahi Tacos with Mango Salsa and Cilantro Lime Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mahi-Mahi Tacos with Mango Salsa and Cilantro Lime Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mahi-Mahi Tacos with Mango Salsa and Cilantro Lime Crema?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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