PointsPlus Mahi Mahi Soft Tacos

Staff Writer
PointsPlus Mahi Mahi Soft Tacos
Mahi Mahi Tacos

Mahi Mahi Tacos

These mahi mahi fish tacos are perfect for vegetarians craving Spanish cuisine.

Deliver Ingredients


  • ½ teaspoon table salt, or to taste
  • 1 pount mahi mahi fillet, rinsed and patted dry
  • 1 ½ tablespoon ginger root, fresh, finely minced
  • 1/3 cup fresh lime juice
  • ½ tablespoon dark brown sugar, packed
  • 2 tablespoons scallion, finely minced
  • ¼ cup cilantro, fresh, minced
  • 8 small corn tortillas
  • 8 sprays cooking spray
  • 2 cups lettuce, any type, shredded*
  • ½ cup peach or mango salsa
  • 1 medium lime, cut into 4 wedges


Rub salt into fish; set aside.

In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions, and cilantro; mix well. Add fish; turn to coat. Cover fish and marinate in refrigerator for 20–30 minutes.

Preheat broiler to high. (If desired, line a broiler pan with aluminum foil for easy clean up.)

Remove fish from marinade and place on broiler pan; brush with marinade. Broil for 6 minutes; flip fish and brush with marinade again. Cook until fish is no longer translucent in middle, about 5–7 minutes more depending on thickness of fish. Remove fish immediately; cut into 8 large pieces.

Divide fish, lettuce and salsa among tortillas; fold in half and serve with lime. Yields 2 tacos per serving.

Mahi Mahi Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Mahi Mahi Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Mahi Mahi Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.