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If I could give Monday a big fat bear hug, I would.
Yes, you read correct. I am happy it is Monday.
The weekend was cold, snowy, loud, and non-stop.
Actually, that is pretty much every weekend around here.
Our house is loud, messy, and full of chaos.
This is the total opposite of my personality.
If you have not figured it out by now, I am a total type A person. I like a very clean and calm environment. I like lists and I like routines. My family however, does not. How I have survived nineteen years with them is beyond me. I love them to death, but they drive me insane!
My family thinks I am clinically insane, but I am 99% sure any other normal person would run screaming from our house.
For some reason this weekend was especially loud. I think it was due to the fact that Asher HAD to wear my black pumps all over the kitchen. She clamped like crazy for what felt like hours.
Oh, and I am pretty sure she walks better than I do in heels. She is talented. Very talented.
So yeah, I am super happy it is Monday. Things a normally a little calmer during the week. Normally, but again in the Gerard house you can always expect the unexpected.
Anyway, let’s talk tacos! Specifically, Mahi Mahi Fish Tacos with an insanely delicious Chipotle Mango Salsa!
Yeah you guys, Mango Salsa is pretty much just amazing! Like whoa! Especially with crispy Mahi Mahi all stuffed into a warmed tortilla.
Plus, these tacos are so much fun. They totally take you to a tropical place, even if is a blizzard outside (seriously, the snow has not lightened up since Friday afternoon and it is still going strong). Oh, and did I mention they take maybe thirty minutes to throw together. So really there is NO excuse not to make these tonight.
Mahi Mahi Fish Tacos with Chipotle Mango Salsa
Servings: 6 Servings
Calories Per Serving: 169 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 pound wild-caught skin on,Mahi Mahi
- 3 tablespoon olive oil divided
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon chipotle chile powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- a pinch of salt and pepper
- corn or flour tortillas for serving
Chipotle Mango Avocado Salsa
- 1 mango peeled and chopped
- 1 roma tomato chopped
- 1 avocado pitted and chopped
- 1 tablespoon chipotle in adobo from canned chipotle chilies
- 1 glove garlic minced or grated
- 1/2 lime juiced
- 1/4 cup freshly chopped cilantro
- 1 pinch of salt and pepper
Instructions
- In a small bowl combine the paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper. Rub the Mahi Mahi all over with 2 tablespoons of olive oil and then rub all of the spice mixture on the fish. Set aside.
- In a bowl mix the chopped mango, chopped roma tomato, chopped avocado, adobo sauce, garlic, lime juice, cilantro, salt and pepper. Toss well. Note that this will keep in fridge for up to 3 days.
- Heat a skillet over medium high heat. Add a tablespoon of oil. When hot, add the Mahi Mahi, flesh side down. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the pan. Remove the skin and either flake with a fork or chop into chunks.
- To assemble heat your tortillas either in the microwave or if you have a gas stove top, over an open flame for 10-15 seconds on either side. Lay the fish down the middle of one tortilla and then top with the Mango Salsa. Fold over and devour!
If only I could eat these poolside on a hot Florida night.
Shared with: Time to Sparkle, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha
What can I sub for the chipotle chile powder? I forgot to grab it at the store! Thank you!
Hi Jenny,
Do you have chipotle powder or chili powder? Or any other spice you like will work! I hope you love the recipe!! xx
can you cook the fish on a grill?
Hey Kelly,
Sure, that will work well for you!! Let me know if you give the recipe a try, I hope you love it! xTieghan
I made these for Christmas Dinner but grilled the fish and also added a plain yogurt slaw to top with the mango salsa along with thin sliced red onions pickled earlier in the day. I also substituted smoked paprika for 1/3 of the called for paprika. The fish rub is one of the best I have tried. I really plastered it on the fish, and everyone loved it. I will make this repeatedly. The leftovers are wonderful, and the fish reheats well.
Hi Janie,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
We made this tonight- delicious! Thank you for your wonderful and so very helpful recipes! 🙂
Hey Charis,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
Also I love the blog before your recipe!! I appreciate all the time and effort you put into your work!
Thank you so much Sarah! I am really glad this recipe turned out so well for you! xTieghan
These are amazing!!! Thank you for another wonderful recipe!
Thank you Sarah! xTieghan
Amazing recipe, however Please type less about your personal life, as no cares. We just want to cook.
Thanks,
Thanks Sarah. There is a skip to recipe button at the top of the page if you missed it! Have a great day. xTieghan
Teighan, you have the patience of a saint! That was a snarky comment from Sarah!
So good! Served with a side of cilantro lime cauliflower rice. Delish and so easy!
Thank you Michelle! xTieghan
I just made these tonight but the recipe from your cookbook and the tacos were awesome. So delicious with that balance of the spicy fish and mango. I will definitely be making these again. It was so fast and easy and looks pretty when serving.
Thank you Anna! I am so glad these turned out so well for you! xTieghan