Traditional recipes

Grilled Mahi Mahi Tacos With Spicy Mayo

Grilled Mahi Mahi Tacos With Spicy Mayo

Perfect for Lent, or any time of year

Photo courtesy of McCormick

Serve citrusy grilled mahi mahi, avocado and Herdez Salsa Verde in warm tortillas for an easy Lenten fish taco. Top with a homemade spicy mayo featuring habanero and red pepper, plus the tangy taste of McCormick Mayonesa.

Recipe courtesy of McCormick

Ingredients

For the spicy mayo

  • 1 Cup McCormick Mayonesa (Mayonnaise) With Lime Juice
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon coarse ground black pepper
  • 1/2 Teaspoon crushed red pepper
  • 1 habanero chile, seeded and finely chopped

For the grilled mahi mahi tacos

  • 1 Teaspoon ground cumin
  • 1 Teaspoon smoked paprika
  • 1/2 Teaspoon coarse ground black pepper
  • 1/2 Teaspoon salt
  • 2 mahi mahi fish fillets (8 ounces each)
  • Juice from 1 lime (about 3 tablespoon)
  • 8 corn tortillas, warmed or grilled
  • Herdez Salsa Verde
  • 1 ripe avocado, peeled, pitted and sliced
  • 1/2 Cup sliced green onions

Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!


Grilled Mahi Mahi Fish Tacos

If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!

So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Tomatillo Salsa on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!

Let’s talk about making the perfect fish tacos:

How to Make a Homemade Blackening Seasoning:

This is one of my favorite seasonings to use. It’s loaded with chili powder, cumin, paprika and cayenne. All of which are dark red spices so when cooked, it turns a very dark red/blackish color. It packs a little bit of spice so if you want to tone it down, cut the cayenne in half.

Can I use a different type of fish in this recipe?

Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!

How do I cut mahi mahi?

You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easily

Do you remove the skin from mahi mahi before cooking?

I don’t! It’s much easier to remove the skin from fish once it’s cooked. If you do want to remove it beforehand, use a really good fish knife to carefully slice it off.

How long is mahi mahi good for in the fridge after thawing?

If you’re buying previously frozen fish, it’s best to use it as soon as it thaws!

How do you know when mahi mahi is fully cooked?

You’ll know it’s cooked through when it starts to flake apart. The great thing about cooking mahi mahi is that it’s a forgiving fish so it’s hard to overcook it.

Can I use a different fruit in the salsa?

Absolutely! I’ve done it with pineapple, strawberries and kiwis!! Anything tropical is great!