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Mahi Mahi Tacos

Straight from the kitchen of our Executive Chef Chris, here's a recipe he prepares for our men after a successful catch.


  • 10 lb mahi-mahi filets (skinless)

  • Blackening seasoning (typically a blend of paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt and freshly ground black pepper)

  • 40 soft shell tortillas

  • 1 head of cabbage, shredded

For the Mango Salsa

  • 4 mangos, diced

  • 1 bell pepper, diced

  • 1 red onion, diced

  • 1 jalapeño, diced

  • 1 bunch of cilantro, minced

  • 4 limes, juiced

  • 1/4 cup of honey

  • salt and pepper to taste

For the Cilantro Cream Sauce

  • 1 cup mayonnaise

  • 1 cup sour cream

  • 1 bunch cilantro

  • 2 limes, juiced

  • salt and pepper to taste


Start by heating your grill, either gas or charcoal, 350° while also pre-heating your oven to 350°. Wrap stacks of 20 tortillas in foil, then warm them in the oven for 10 minutes.

Both the mango salsa and cilantro cream sauce can be made ahead, up to 24 hours in advance, and stored in the fridge for optimal flavor. If no time-machine is available, make these first and set aside.

Mango Salsa:

Combine the mangos, bell pepper, red onion, jalapeño, and cilantro in a bowl, stir in lime juice and honey until evenly combined. Set aside (refrigerated is best.)

Cilantro Cream Sauce

Add all your ingredients to a food processor and run it until you get a paste. If you don’t have a food processor, finely chop the cilantro and combine all ingredients in a bowl. Set aside (refrigerated is best.)


Season the mahi-mahi using your favorite store-bought or homemade blackening seasoning.

Once your grill is at 350°, throw on the fillets and let them cook for 7 to 8 minutes. You can flip them halfway through, but it’s not necessary. The internal temperature of the mahi-mahi should reach 150°.

Once everything is done, fill your tortilla shells with the mahi-mahi. Add a layer of mango salsa, then top your tacos off with the cilantro cream sauce. Enjoy!

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