Soft Mahi Mahi Tacos with Ginger-Lime Dressing

Wonderful recipe! I put red onions into the salsa that added a nice kick, as well as a second jalapeño. The dressing was delicious...some extra cumin gives it a some good spice. This was fast and easy to make, and everyone loved it.

I just got back from a trip to Hawaii and was craving a fish taco like the one I had at a restaurant there. This comes VERY close...but without the view of the ocean! I even used a frozen mix of pineapple, mango, and papaya and it turned out lovely. Also, I didn't have mahi mahi, so used tilapia instead. This is a softer fish -- it tasted good, but the mahi mahi would have held up better. Still, a great tropical meal.

I absolutely loved this, and it's super easy! I didn't have time to make fresh salsa, so I used a good quality salsa and just added fresh mango. It was quite good.

Very good and tasty. Next time though I might do without the s.c sauce. Was sort of bitter compared to the rest of the taco...but overall...excellent

The ginger lime dressing is delicious, and could go with just about any fish taco, not just mahi mahi. I replaced the salsa recipe with my own, because I prefer tomatoes to avacadoes. Also, shredded cheese on the tacos is a good compliment. I would recommend adding shredded lettuce, beans, or rice to the taco in order to give it body. Even with liberal servings, just the fish and the topping doesn't do it for us.

"THe best fish taco i've ever had" says the boyfriend. It really was delicious. I was tempted to add more seasoning to the fish, but didn't (glad I didn't). Tempted to skip the sour cream sauce (really glad I didn't). If you taste it on it's own, the sauce may seem a little out of place... but it pairs so nicely with the salsa - I wouldn't skip it ever! And about the salsa, I added some red onion, mainly for color but also flavor. It was ok. I added some lime juice and salt and pepper...ba-bam! It was so good, I had to get rid of the spoon so I'd stop eating it before the fish was ready! Skipped the cilantro because BF doesn't like it, but I didn't miss it. I am looking forward to making them again!! This was a real winner!

The family ooo-ed and ahhh-ed over this one and claimed the recipe was a keeper! The flavors blend nicely: it's just the right amount of sweet, creamy, savory, and heat. I was even complimented on how the textures blended so well. The only complaint was that the ginger sauce ran out too soon. Next time I'd probably make 4 times as much, since we have some big eaters here. This would probably also be great with pork or chicken too!!

Someone gave us some Mahi Mahi and I wasn't sure what to do with it, but found this recipe. Mangos aren't in season here in Puerto Rico, right now, so I left them out. Both the sauce and the salsa were still amazing! I recommend fresh pineapple because the acids preserve the color of the avocado and add a bit of sweet bite better than canned would. I will definitely make this again. We served it with you-bake tortillas from Costco. DELICIOUS! Who knew I'd like fish tacos?

These turned out really well. I made them as directed, but ended up really increasing the heat and flavor of the sauce and the salsa towards the end. I think a green taco sauce would be excellent with this to counter the sweetness, in addition to the ginger-lime dressing and fruit salsa. I added red cabbage to our tacos for texture. Thanks for the recipe!

These were VERY good. I don't like fish, but I've been trying to have it more since it's so good for you. Mahi Mahi is such a mild flvored fish, and with all these delicious tropical flavors, there's no fishy taste at all...just good for you yumminess.

So good! I added a lot of extra ginger and used store bought mango salsa since I already had it. The sour cream sauce is awesome.

I came to the conclusion that my family does not like fish tacos. We like mahi mahi but I don't think that the salsa or the sour cream sauce went with the fish. I made the recipe exactly as followed. We ended up eating the fish plain and used the salsa with corn chips (after adding more jalapeno to add some heat and cut down on the sweetness). All said and done we will probably not be making this again.

I loved the freshness of this recipe, and the ginger-lime dressing adds an incredible depth of flavor to the salsa. Next time, I would add chopped red pepper and red onion to the salsa for more color and flavor. The only change I made was to use soft white corn tortillas, which we prefer. Thanks for a unique and fun recipe!

These were delicious! I made the sour cream sauce per instructions but used light. I added the cilantro and red onion to the salsa and broiled tilapia filets, sprinkled with some Tony Chachere's at 450 for 10 minutes - perfect! The combination of flavors are amazing...definitely a keeper!

My husband LOVES mahi mahi tacos from Duke's, and although these aren't quite as good, it is a great recipe. My whole family loved them.

Very tasty!

Delicious and fresh taste! Nice to find a recipe that focuses on fresh ingredients and doesn't rely on processed stuff. I just added a little sweet onion to the salsa and put the cilantro in it as well. My husband and I both enjoyed them and will again!

We loved it. I omitted the sauce on my taco and still loved it. My 4 year old said it was great just a little messy. Note, do not use low carb tortillas. They can't handle the heavy juicy weight of the fish, mango, avocado.

These were easy and delicious! I think that adding a little bit of cabbage for a little crunch would be the only thing I'd do differently next time. I'll definitely make these again!

This was a great recipe! I can't give it 5 stars because I changed some things.... I couldn't get fresh mahi mahi, so I subbed tilapia. I used plain yogurt instead of the sour cream (hubby hates sour cream) and I omitted the jalepeno and cilantro. The flavors of the fruits and avacado paired nicely with the fish and the ginger/lime flavors of the dressing. This is a recipe I will make again!

we made these with battered fish fillets. They were sooooo good. Even my kids loved it.

The mango/pineapple/avocado salsa was delicious, I didn't add jalapenos as no one wanted them. The fish could have used a little more seasoning than salt and pepper. Maybe marinading in lime a little longer would have helped. The sour cream sauce was a bit lackadaisical. It helps the dry fish go down.

Yum! My 3 year old ate two tacos alone! Had to use cod but still delicious. This will be a weekly meal in our house!

delicious, but Do Not use Cod like I did. Great taste but smell lingered in my kitchen for days!

So good. Nice tropical flavour!

Very Good! Even my kids liked it and they are 5 and 2. Next time we are going to try sweetening up the sauce or using yogurt instead of sourcream but I think I'll like it better as is.

Unfortunately the avocado and fruit goes bad within a day after cutting it up, so I had to buy more, but the tacos were great. I used canned pineapple for convenience and corn tortillas.

This is a great recipe! Made healthy with fresh mahimahi, fresh fruit mango salsa, and sour cream topping. Even healthier is as a salsa salad and omitting the tortillas if counting calories. My family loves this!

This is sooo good! The only thing I changed was omitting the jalapeno for the kiddos and substituting canned pineapple. It has a bold, unique flavor. If you've never had fish tacos or think they sound gross, this is a great recipe to start with. These will be a regular when I find Mahi on sale.

I am not a big ginger fan so I made this without. Also, I subbed kiwis instead of pineapple (since I have a pineapple allergy). The kiwis were amazing with the mango and avocado! This is a fairly sweet dish but the cayenne pepper and jalapenos balance the flavors nicely. Don't skip the cilantro with this dish! Great meal for a hot summer night... very fresh and light.

This was very delicious!! Tasted refreshing, would be great with a Corona laying on the beach :-)

I have only ever taken the time to review a handful of recipes. In general I think many recipes lack creativity and/or flavor. This recipe was delicious and felt guilt free! I baked the fish (instead of frying it) the night before to cut down on time. All the ingredients and measurements I kept exactly as directed which I think is only fair when rating a recipe the first time. The ingredients were simple but came together in a refreshing way. I will definitely make the mango/pineapple/avocado salsa again to use with other meals. My family loves fish tacos - usually cod- but we will definitely be making these again very soon.

my first experience with fish tacos was amazing - didn't have mangos or pineapple so used peaches instead - wonderful

Once upon a time in a state far away, we used to eat the best fish tacos at a local restaurant. I've been on a quest to find something as good. This is IT! I followed the recipe and wouldn't change a thing. We also tried using soft white corn tortillas, also delightful. They are easy to make. Definitely make the sauces before you cook the fish. I can't wait to make them again.

The pineapple and mango I think were a bit too much. It was a little too sweet. I think next time, I'll put the mango salsa in a food processor for a few seconds, and possibly add a little less pineapple, and a little more avocado and jalapeno.

Outstanding! I skipped the ginger root, mango and cilantro because I don't care for those things. My husband said these were the best fish tacos he has ever had!

Delicious! I think this would work well with almost any mild fish, or with shrimp.

We marinated our mahi-mahi with 2 tbsp oil, 2 cloves garlic and 2 tbsp lime juice. Then we used a blackened seasoning, and served it with our own mango salsa (2 mangos, 2 tomatoes, juice of 1 lime, 2 jalapeno, 1 apricot, 1 peach, cilantro, 4 pkgs of Stevia, 1/2 c crushed pineapple and rice vinegar (less than 1/4 c). We used the dressing from this recipe, instead of another that was similar that called for yogurt that we did not have. So the rating is for the dressing.

This is a keeper! I season the fish with Simply Organic fish taco seasoning and than only add a hint of cumin to the sc mixture. The sour cream is awesome! Instead of ginger root I use a ginger paste from the produce section. Also, I use a great fresh peach salsa from the produce section instead of making my own, that makes these super quick!

Yum! The dressing is delicious! You have to use fresh limes

This is a WONDERFUL yet subtle dish, considering how bold the ingredients can be. I do highly recommend doubling the ginger-lime dressing, if you're like me and LOVE your dressing!

These were very good! I used Greek yogurt instead of sour cream. The sauce was good but a little bland so I think I'll stick to sour cream next time. I also added some black beans to each taco.

very good, but can't say its fair for me to rate since I didn't have several ingredients and had to make substitutions. Had nothing to make the sc sauce, but instead used frozen mango medley and mixed with regular salsa - great results! thanks for sharing easy, good recipe.

I don't know if I did something wrong...I followed the recipe exactly, but it fell really flat. I was unable to find mahi mahi, so they suggested swordfish as a good mahi mahi replacement. I think maybe next time I will add more than just salt and pepper to the fish. It just didn't do anything for my husband and I.

Needs more flavor. The dressing definitely needed double the cumin, ginger, lime and I added some chopped cilantro to the mix. I should have used more seasoning on the mahi mahi. As is, this is a pretty bland recipe in my opinion.

Outstanding! I've been looking for a long time & this is it. Super quick & easy. Don't be afraid of the Jalepeno it's heat is offset perfectly by the sweet mango & pineapple. Double the sourcream sauce. Any mild fish would work, I used fresh cod fillets & fried them in tin foil on the grill. Also served on corn tortillas that I warmed on the grill.

Best Ever. I have made this 10x at least and by far a favorite. Mango-Pineapple-Avacado chop coarsely for good texture in taco.

These were a little Complicated but sooo Good!

The only thing I changed was I omitted the cilantro because I personally do not like it. I will be making this again!

We had mahi mahi tacos recently at a local Mexican restaurant and were trying to find a recipe that would compare. This recipe exceeded expectations! We didn't have any pineapple and we added green onion. We can't wait to try this out with our usual cooking partners, The Best Friends Dinner Club! Love, The JoelKateLazerKitchen and the BFDC!

This was great! Very fresh with a lot of flavor. The only substitution I made was greek yogurt instead of sour cream. I will be making this again!

These tacos were easy to prepare and really elegant! I doubled the salsa recipe and was glad I did - we used it up. My entire family loved this. The Salsa and dressing can be made ahead of time so it can be quick to put together later in the evening. I am planning on serving them to my friends who are chefs!

Great recipe!!! We used scallops and shrimp instead of the Mahi Mahi.

These were fun to make, light, and flavorful, great for summer.

My 5 year old gobbled this up faster than a piece of pizza!

I added diced tomato to the mango mix! This recipe is the best!!!

these are great. I used tilapia since that is what we had on hand/one of the few kinds of fish my husband likes. A couple minor changes based on what I had on hand...but I don't think it changes things a whole lot. I had tons of homegrown tomatoes on hand and a salsa just needs a tomato to me...so in one went. And I had just made my avacados into guacamole the day before so I subsituted a cup+ of the guac (non sour cream based one which has red pepper flakes in it) for the avacado and jalepeno pepper. addendum: I had leftover lime/sour cream....found an awesome use for that too. I had a squash soup that came out a tad bland. I added a swirl of the leftover lime cream and it really improved the squash soup!

Awesome!! I added cilantro and red onion to the salsa!!

Pretty good! Although the sour cream sauce was not exactly what I expected but still good.

It was like being transported to Hawaii. My guests loved!

very sweet but delicious - made in hawaii with all local and fresh ingredients - yum!

The dressing was quite good. I actually had some Swai fish from Thailand that cooked up with better texture than Mahi Mahi.

The sour cream sauce felt like it was missing something. Next time I'll add more seasoning to it to give it a little umph. The mahi mahi itself was a little bland as well.

I dig it. Amazing as is.

Love the ginger-lime sauce, goes absolutely wonderful with the salsa. I just served the fish over rice rather than make tacos out of it and everyone who has tried it loves it.

Had to make w/o pineapple due to allergies- so used fresh strawberries instead. Salsa was good, but the overall dish was not to my or my familys liking.- Very bland. I will not make again.

I followed the recipe exactly and it was fantastic! I will definitely make it again!

First time ever trying Mahi Mahi, these tacos were REALLY good! But, Hubby hated the dressing! He said it took away from the taste of the fish. I kind of agreed with him. I am not a mango fan, but son is, so I went with it and quite frankly couldn't tell it was in there, Super fresh n Quick!

I like it without the pineapple and I add a little honey to cut some of the sour taste. Tilapia works fine too!

Very tasty! I really enjoyed this meal. It's not complicated to make and the flavors are phenomenal. Next time I think I'll alter the relish by including only one sweet fruit--the pineapple OR the mango and also by adding red onions. Thanks for this wonderful tropical treat of a recipe!

This was my first time making and even TRYING fish tacos. This recipe was so easy to follow and is very good. The Mango Salsa really added a great kick to it. Thank you so much for submitting it! Will make it again soon!

I make this exactly how it says to and IT'S DELICIOUS!

This had wonderful flavor. My only suggestion would be to double the sauce as we were fighing over it. I will make this again!

I only used the lime sauce part of this recipe but it turned out very good! I paired it with blackened mahi, shredded cabbage, and pico de gallo on a flour tortilla. Very fresh tasting!

Very Yummy... the yogurt sauce as just a little runny-- but excellent.

Wow - this was an experience! Since the recipe said the fish only needed to cook 3 min on each side, I decided to start with the sauces first so I wouldn't get distracted. I have a tiny kitchen and a big family. Mango Salsa - apparently I got ahold of a "Super Jalapeno" pepper because the salsa was ON FIRE by the time I got done mixing it. My eyes were watering so bad I had to take a break so I could read the rest of the recipe. To calm it down, I added a can of corn and a can of black beans - both drained. Then I mixed up the white sauce, double batch, using fat-free yogurt instead of sour cream. I left out the cayenne pepper because I could still feel the jalapeno burn. Then came the interesting venture of cooking the fish. I couldn't find Mahi Mahi in my store, so I grabbed Talepia. I put it in the pan with a sprinkle of olive oil, a dash of sea salt, and a sprinkle of lemon pepper. 3 min on each side was ok, until it started breaking apart but I could still see red in the middle. So, through sheer accident, it turned into something like a fish stir fry in the pan when I tried to turn it over. I added a little more seasoning and oil and went ahead with the stir fry experiment. It was YUMMY!! VERY messy, but yummy! It was a tasty mess, but I have one unsolved question - I have washed my hands a zillion times and the jalapeno oil on my fingers is still burning every body part I touch. Anyone know how to kill the burn???

These tacos were excellent! I didn't add in the jalapeno to the mango salsa because I can't handle the heat, but they were still amazing. I was worried that the flavors wouldn't balance out, but they were perfect together.

Awesome recipe, we could not find Mahi Mahi so we used halibut and it was great. The dressing is so good, as well as the salsa. Thank you.

Absolutely Amazing. Don't change a thing on this one! It is also good with most any other white fish.

I loved this! I didn't use the jalapeño because my husband doesn't like spicy food but I added some diced red onion for a little extra flavor and zest! I also substituted greek yogurt for the sour cream to get some more protein and less fat and I skipped the ginger. It looked and tasted amazing! Would definitely make for guests I want to impress!

I loved this recipe. Awesome combination of flavors. However, this did not go over very well with my family. 4 and 5 year olds did not like it at all. Husband thought it was ok, but thought it would be better with the fish flaked up instead of in a chunk. Thanks anyway!

very good. made extra sauce

used with salmon, didnt have mango and mushed avacodo instead of using sr cream

This recipe was awesome! I followed the recipe exactly as it was and unless you want some "heat", I wouldn't change a thing. I can't wait until our mangos are ripened (1 more month) as I know it will make it even better.

Excellent and easy. I baked the breaded fillets (20 minutes at 375 drizzled with olive oil) and meanwhile chopped the green onions and cilantro. I also sliced a medium red onion, left out the ginger (I had but forgot!), peeled and sliced the mango everything went into the taco shells. Very good!

I used plain, fat free Greek yogurt instead of sour cream

My favorite go-to fish taco recipe of all time. Depending on what I have on hand, I use Cod instead of Mahi Mahi. I also will make pico de gallo and add mango to it for the topping. The ginger lime dressing is amazing as is. Highly recommended!

Simply perfect as is!

Delicious. I used canned pineapple instead of fresh because the fresh stuff was just to $$ and I wouldn't have been able to eat the whole thing just myself. I may have added a bit more cayenne to the sour cream (used fat free) and I used a chipolte pepper instead in the salsa because another dish I was using required chiplote so I had an open can. Was very good. I had this in whole wheat tortillas and served it with calabacitas.

Absolutely love this recipe! The fish was so flavorful and the fresh fruits made it so much better! I'm not a big fan of sour cream, and I even ate that! If you want something refreshing, sweet and healthy, I'd go with this recipe!

great recipe!

Fantastic blend of flavors! The only change I made was to substitue plain yogourt for the sour cream. Yum!!

Really fresh and tasty

I used chicken and fresh-caught bass. Turned out great. I only used a half a jalapeno.

Mahi is so mild that, to me, this recipe needs a little more oomph for seasoning on the fish. So I used the marinade from another recipe from this site (Grilled Fish tacos with Chipotle-Lime Dressing), and it was awesome on the grill! The reason I rated this recipe a 4 was for the salsa and dressing - LOVE! In fact, after we were finished with our tacos, I kept picking at the salsa until to my surprise, I'd finished it off! Really delicious.

Amazing taste. I sometimes time up the sour cream with a little extra cumin and cayenne and it just adds to that taste without overpowering everything other taste. Try using other green hot peppers as well.

it's not bad. The ginger dressing can be tricky to get it to taste, and it should be said you should buy high quality mahi for this work well, or it can become a little tough. A fairly easy recipe to follow

I only altered the recipe a little to accommodate my personal tastes for cilantro and the sauce. It was delicious!

I altered this recipe so much with very good results. First off, I had 2 filets split in 4. I used the stove to cook 2 scallions diced, 4 slices of ginger, 1 clove garlic, and 3 tablespoons of butter. After this was cooked, I put it in bowl and cooked the mahi mahi and pepper on the same pan. In a bowl, I removed the syrup of 2 cans of tropical fruits and 1 plastic container of passion fruit and mango. (Husband drank the juice.) I then course blended the fruits with 2 tablespoons of cilantro, 2 tablespoons of lime, 1/4 jalapeno pepper, and 1 tablespoon of brown sugar. After blending, I halved the fruit salsa to make cold fruit salsa and warm fruit salsa. I added the other half in a pot and added 1 tablespoon of honey. Cooked the warm fruit salsa for about 5 minutes. I served it all with rice and not tortillas because I was reserving the tortillas for breakfast burritos.