Seared Mahi-Mahi Tacos with Mango Salsa and Cilantro Crema

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

Lightly seared mahi-mahi fish nestled in warm tortillas topped with vibrant mango salsa and a tangy cilantro crema for a bright summer taco. This Mexican-inspired seafood recipe, ready in about 25 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: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb mahi-mahi strips with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp black pepper, and 1/2 tsp salt until evenly coated.
  2. Step 2: Heat a large nonstick skillet over medium-high heat. Add the seasoned mahi-mahi strips and sear for 3-4 minutes per side until edges are golden and fish flakes easily. Remove from heat.
  3. Step 3: In a separate bowl, combine 1 diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 2 tbsp lime juice, and 2 tbsp chopped cilantro with 1/4 tsp salt; stir gently to make mango salsa.
  4. Step 4: In a small bowl, whisk together 1/2 cup sour cream, 1 tbsp lime juice, and 1/4 cup chopped cilantro to create the cilantro crema.
  5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering seared mahi-mahi strips, 2 tbsp mango salsa, and a drizzle of cilantro crema on each tortilla. Serve immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Seared Mahi-Mahi Tacos with Mango Salsa and Cilantro 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 Seared Mahi-Mahi Tacos with Mango Salsa and Cilantro 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 Seared Mahi-Mahi Tacos with Mango Salsa and Cilantro 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 Seared Mahi-Mahi Tacos with Mango Salsa and Cilantro Crema?

Mexican 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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