Loaded with spice, a juicy mango salsa and creamy avocado this seared mahi mahi dish will remind you of fish tacos only with more flavor and served over a salad.
Enjoy the fresh flavors in this fish taco salad with mango salsa, avocado and spicy seared mahi mahi!
Any firm, white-fleshed fish would be great in this recipe, as would seared tuna. Make sure to use a spice mix that packs plenty of flavor. And a little heat. I used a barbecue spice I picked up at the Grand Bazaar years ago and have been storing in my freezer, but feel free to swap more readily available Jamaican jerk seasoning, Creole seasoning or other grilling spice mix.
You could also swap the mango out for another fruit that has a similar sweet/tart flavor, like pineapple or peaches. Or use my grilled peach and Vidalia onion salsa when peaches are finally in season.
- 4 6-ounce mahi mahi filets
- 2 tablespoons spice mix (barbecue, cajun, grilling, etc)
- 1 tablespoon coconut oil
- 12 ounce bag slaw
- 1 avocado, peeled, pitted and thinly sliced
- 1 tomato, chopped
- 1 mango, peeled, pitted and diced
- 1 cup red bell pepper, diced
- ¼ red onion, peeled and diced
- 1 jalapeno, seeded and finely diced
- Juice of 1 lime
- First, make salsa. Mix all ingredients together and season with salt and black pepper to taste. Refrigerate until ready to use.
- Pat mahi dry with a paper towel. Season with spice mix. Heat coconut oil on medium high heat in a large skillet on medium-high heat. Add mahi and sear 3-4 minutes, flip and cook an additional 3 minutes or until cooked through.
- Divide slaw evenly between four plates. Top with avocado, tomato, mahi and mango salsa.