I knew that I wanted something other than chicken and I already had beef this week. So, fish it was. I saw that I had some corn tortillas, always have tomatoes, romaine lettuce, jalapenos, avocados and cilantro on hand. Well, I do most of the time anyway. Hey! Let’s have fish tacos! I then happened to find a mango I had bought a few days ago. Idea! Oh yes! Avocado mango salsa! That’s all you need ~ Fish, corn tortilla and fresh salsa!!  

Mahi Mahi Fish Tacos w/ avocado mango salsa

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: Serves 4

Serving Size: 2 - 3 Tacos


  • 8 -12 soft corn tortillas
  • 4 6oz Mahi Mahi Filets
  • 1 tsp gluten free taco seasoning* (I make this ahead of time and have it on hand in glass jar)
  • 1/2 TBSP Avocado oil drizzled over fish
  • Juice of 1/2 a lemon
  • 1 head of romaine lettuce shredded (set aside)
  • 2 medium tomatoes cubed
  • Juice of 2 small limes
  • 1 ripe avocado
  • 1 jalapeno
  • 2 TBSP finely chopped onion
  • 2 TBSP finely chopped cilantro
  • 1/2 tsp sea salt
  • 1 clove garlic
  • 1/2 mango cubed
  • * Gluten Free Taco Seasoning
  • 2 TBSP Onion powder
  • 2 TBSP Garlic powder
  • 1 TBSP Sea salt
  • 1 TBSP Chili powder
  • 1 1/2 tsp red pepper flakes
  • 2 tsp ground cumin
  • 1 tsp dried oregano leaves
  • 2 tsp Arrowroot powder (corn starch if that's what you have)
  • 1 tsp organic sugar (optional ~ I don't use sugar)
  • Store these ingredients in glass jar in with the other spices


  1. Pre heat the oven to 375
  2. Coat the fish with taco seasoning and drizzle with lemon and avocado oil.
  3. Bake in glass dish for approximately 10 - 12 minutes or until fish is done.
  4. While fish is baking mix remaining ingredients to make salsa.
  5. Take fish out of oven and place corn tortilla's in, with the oven off, warm tortillas.
  6. 2 oz fish per taco, add salsa and lettuce! Garnish with left over mango 🙂