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Mahi Mahi Tacos w/ Peach Mango Salsa & Lime Crema

Mahi Mahi Tacos w/ Peach Mango Salsa & Lime Crema

Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes


Peach Mango Salsa
1 large mango, diced
1 peach, diced
2 pickled cherry peppers, from a jar, chopped
2 teaspoons red onion, diced
3 sprigs cilantro, chopped
Juice of one lime
Salt and pepper, to taste

Lime Crema
3 tablespoons sour cream
Zest of one lime
2-3 teaspoons of water
2 8oz Prime Fish Ecuador Mahi Mahi portions
2 tablespoons olive oil
Salt and pepper, to taste

To Serve
White corn tortillas
Cilantro sprigs
Red onion, diced


  1. In a medium bowl, combine all salsa ingredients together. Allow to marinade at room temperature for 15 minutes.
  2. In a small bowl, combine sour cream and lime zest for crema. Add water, one teaspoon at a time, until it reaches drizzling consistency. Set aside.
  3. In a skillet, heat olive oil. Cut Mahi Mahi filets into one-inch cubes. Pat dry, then salt and pepper. Place cubes in hot olive oil and cook for 4-5 minutes, rotating to brown each side.
  4. Assemble tacos by placing fish in a double corn tortilla. Top with salsa and crema. Garnish with additional cilantro and red onion.


Quick Tip:

Purchase frozen peach slices to dice and pre-diced fresh red onion at your supermarket to slim down the prep for this recipe!

Learn more about our Ecuador Mahi Mahi


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