Enjoy the fresh flavors in this fish taco salad with mango salsa, avocado and spicy seared mahi mahi!
This fish taco salad is a celebration of the fact that I can finally eat mahi again without getting flashbacks to the time I got food poisoning from it. Years ago when I was working my first job as a clinical dietitian, all of us dietitians at the hospital went out for happy hour together at Gordon Biersch. Being predictable dietitians, we all ordered a salad topped with grilled mahi mahi.
The next morning, I work up not feeling too hot, but chalked it up to reaching that age where two beers equals a hangover. Once I got to work, I quickly realized my queasiness was a bit more serious. I was only there about 5 minutes before I decided, “NOPE. This ain’t happening.” As I made my way back to my car, all of a sudden a major wave of nausea hit and I threw up in the middle of the parking lot.
Once I made it to my car, I called my boss. She picked up the phone and immediately said, “You’re calling out, aren’t you.”
“Ummm, yeah,” I replied, confused. “I think I have food poisoning”
“Yeah I know. I’m sitting in my car debating if I can make it in and I think I saw you throw up in the parking lot.”
Whoops. At least she knew I wasn’t faking it! Anyway, all four of us all felt like death and were really regretting not getting a burger! I couldn’t eat mahi mahi until a couple months ago when I was in Fort Lauderdale for a friends bachelorette. We got tacos for lunch at Taco Grill, where they’re famous for fish tacos. I had to get it, but only realized after it was served that mahi was the fish of choice. At that point, I was so hungry and it smelled and looked so good that there was no way I was missing out. One bite and I knew my mahi phobia was over.
So yay! Mahi is back on the menu and we’re making this fish taco salad to celebrate! And didn’t that story of me barfing totally get you in the mood to make this for dinner tonight?
If you have a similar bad history with mahi, feel free to use another type of fish. Any firm, white-fleshed fish would be great, 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.
One last bit of advice – make sure your fish is fresh! 🙂
- 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
- Mango Salsa:
- 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.