Mahi Mahi Tacos With Chipotle Crema and Mango Salsa
Mahi Mahi Tacos are one of our favorite seafoods to make on our griddle or flat top. These spicy fish tacos are topped with a spicy chipotle slaw and a sweet chipotle and mango salsa. The tropical and smoky flavors perfectly complement the griddle fried fish. Whether you are using a Blackstone or other griddle like a Cooking Steel, this recipe is super easy to make and sure to impress.
Making the Mahi Mahi Tacos
To make these spicy fish tacos, you will need to prepare the chipotle-lime slaw, chipotle-mango salsa, and season the fish. You will need about 3 mahi mahi fillets for the tacos, or about 1-1.5 pounds. This is typically enough to make tacos for 5-6 people.
Making the Chipotle-Lime Crema Slaw for the Spicy Mahi Mahi Tacos
For the spicy slaw you will need sour cream, chipotle peppers in adobo, lime juice, ground cumin, garlic powder, Greek yogurt, and slaw mix. This slaw is the perfect complement to the fish. It is a medium spice level, so if you would prefer it with a bit more heat you can increase the chipotle pepper or add a little cayenne pepper to the slaw.
Combine the ingredients for the Chipotle Lime Crema Slaw in a small bowl. Mix to combine and cover and refrigerate until needed. We prefer to make the slaw the same day we are making the tacos, but it can be covered and refrigerated overnight.
Preparing the Chipotle Mango Salsa for the Grilled Fish Tacos
To make the chipotle-mango salsa you will need chipotle peppers, cherry or Peppadew peppers, grape tomatoes, red onion, a serrano pepper, garlic, cilantro and salt and pepper. Finely dice the cherry or Peppadew peppers, the chipotle pepper, the serrano pepper, and the mango. Quarter the grape tomatoes. Finely chop the cilantro and mince the red onion and garlic.
Combine the salsa ingredients in a bowl and mix to combine. Cover and refrigerate until needed. Salsa can be made a day or 2 ahead of time. We actually prefer the flavor of the salsa when it as time to sit in the refrigerator for a day or two.
If you want to make a milder version of the salsa, use mild Peppadew or cherry peppers in place of the hot versions that we use here.
Seasoning the Mahi Mahi Fish Tacos
The seasoning for the fish tacos is pretty simple to make and only requires a few ingredients. Combine the corn starch, black pepper, sweet paprika, cumin, cayenne pepper and salt in a small bowl and mix to combine.
Cut the Mahi Mahi fillets into chunks and season generously with the spice mix.
After coating the fish, allow the fish to sit on a wire rack for a few minutes before you begin cooking.
Cooking the Mahi Mahi Fish Tacos on your Griddle or Flat Top
These spicy fish tacos are so easy to make on your favorite flat top like a Blackstone or Cooking Steel. Preheat your griddle to medium heat, about 350 degrees. Make sure that the surface of your flat top or Blackstone is well oiled.
For this recipe we chose to use our Cooking Steel griddle on our stove top, but this recipe works great cooked on a griddle on you grill as well, for a little added smoky flavor.
Fry the Mahi Mahi on the griddle for about 3-4 minutes per side, or until cooked through. Mahi mahi is fully cooked when it reaches an internal temperature of 137 degrees.
If desired, warm or grill your tortillas on the flat top griddle as well.
Serve the Mahi Mahi in the warm tortillas along with the salsa and slaw. These spicy fish tacos go great with a side of Charro Beans With Hickory Smoked Bacon and Fresh Guacamole. Don’t forget the Mango Habanero Margaritas or Coconut Mai Tai.
For more great Blackstone, Cooking Steel, and flat top griddle recipes check out some of our favorites:
- Grilled Peaches with Amaretto Whipped Cream
- Grilled Corn and Goat Cheese Salad
- Spicy Double Smash Burger on Texas Toast
- Japanese Teppanyaki On Your Grill
- Fried Lump Crab Cakes with Sriracha Mayonnaise
- Flat Top Chicken Fried Rice
- Breakfast Pastrami Hash
- Fried Mashed Potato Cakes with Herbes de Provence Butter
Thank you for taking the time to visit our blog and try our Spicy Smash Burger. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Mahi Mahi Tacos With Chipotle Crema and Mango Salsa
- 3 Mahi Mahi Fish Fillets about 1-1.5 pounds
- 10-12 Corn Tortillas
- 3 Tablespoons Cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Cumin
- 1/2 teaspoon Sweet Paprika
- 1/4 teaspoon Cayenne
Chipotle Lime Crema Slaw
- 4 Cups Slaw Mix
- 1/4 Cup Greek Yogurt
- 1/4 Cup Sour Cream
- 2 Chipotle Peppers in adobo finely chopped
- 2 teaspoons Lime Juice
- 1/4 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
Chipotle Mango Salsa
- 1/4 Cup Hot Cherry Peppers or Peppadew Peppers
- 1 Tablespoon Chipotle Pepper in Adobo chopped
- 1/2 Cup Grape tomatoes
- 2 Tablespoons Red Onion minced
- 1/4 Cup Mango diced
- 2 Tablespoons Chopped Cilantro
- 1 Garlic Clove minced
- 1 Serrano Pepper diced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- In a small bowl combine the ingredients for the Chipotle Lime Crema Slaw. Mix to combine and cover and refrigerate until needed.
- Finely dice the cherry or Peppadew peppers and the chipotle pepper. Quarter the grape tomatoes. Finely chop the cilantro.
- Combine the salsa ingredients in a bowl and mix to combine. Cover and refrigerate until needed. Salsa can be made a day or 2 ahead of time for better flavor.
- Combine the fish seasoning spices in a small bowl and mix to combine.
- Cut the Mahi Mahi fillets into chunks and season generously with the spice mix.
- Heat your griddle or flat top, over medium heat. Make sure it is well oiled.
- If desired, warm or grill your tortillas on the griddle.
- Fry the Mahi Mahi for about 3-4 minutes per side, or until cooked through. Mahi mahi is dine when it reaches an internal temperature of 137 degrees.
- Serve the mahi mahi in the warm tortillas along with the salsa and slaw.