Spicy Mahi Mahi Fish Tacos with Mango Guacamole

If you’ve never added a mango to your guacamole you’ve got to try it! It is sweet without being too sweet and pairs well with the creamy avocado and spicy chipotle pepper.  And look how gorgeous it is:

Picture 027Mango guacamole was the perfect topping for these spicy Mahi Mahi tacos.  I’ve been making an effort lately to eat more fish (four people emailed me various articles about the FDA’s report re: seafood and preggos.) Fish tacos are super easy to prepare, everyone can build their own and I think they’re one of the most delicious ways to enjoy seafood.   These won’t weigh you down; instead of breading the Mahi and deep frying them in oil, I coated them with spices and sautéed them in a little olive oil.

Picture 060These recipes are numbers sixteen and seventeen in my countdown of thirty recipes to feed your family and friends this July 4th. You can find all of the recipeshere.

What to buy (serves 2-3):

for the tacos:

  •  3 Mahi Mahi fillets
  • 2 teaspoons paprika
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon garlic salt
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • flour tortillas (or corn if you prefer)
  • 3/4 cup shredded cheese (I used a blend of Cheddar, Colby, and Monterey Jack)
  • 1 lime, sliced

for the guacamole:

  • 1 mango, peeled and chopped
  • 1 small tomato, chopped
  • 1 avocado, pitted and chopped
  • 1 chipotle pepper in adobo sauce (from canned chipotle chilies, use more depending on how much spice you like)
  • 2 cloves garlic, minced
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 red bell pepper, diced
  • salt and pepper, to taste

What to do:

  • combine paprika, chipotle chile powder, garlic salt, oregano and pepper
  • rub spice mixture onto both sides of  Mahi Mahi fillets
  • in another bowl mix all ingredients for mango guacamole (I prefer my avocado to be chunky rather than smooth so mix accordingly to your preference)
  • heat a skillet to medium-high and sauté fish in olive oil for 10-15 minutes, flipping once, until fillets are cooked through and are flakey when poked with a fork
  • remove from heat and flake fillets with a fork or chop into chunks
  • heat your tortillas in the already hot oven or in the microwave/toaster
  • layer fish in the middle of your tortilla, top with cheese and mango guacamole
  • serve hot with lime slices

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