Photo of Mahi Mahi Soft Tacos by WW

Mahi Mahi Soft Tacos

4 - 6
PersonalPoints™ per serving
Total Time
25 min
12 min
13 min
Use any firm fish in these fabulous soft tacos. Swap spicy salsa for the fruit salsa if you prefer.


Table salt

½ tsp(s), or to taste

Uncooked Mahi mahi fillet(s)

1 pound(s), rinsed and patted dry

Ginger root

1½ tbsp(s), fresh, finely minced

Fresh lime juice


Dark brown sugar

½ tbsp(s), packed

Uncooked scallion(s)

¼ cup(s), finely minced

Corn tortilla(s)

8 item(s)

Olive oil cooking spray

8 spray(s)


2 cup(s), chopped, any type, shredded

Peach salsa

½ cup(s)

Fresh lime(s)

1 medium, cut into 4 wedges


  1. Rub salt into fish; set aside.
  2. 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 to 30 minutes.
  3. Preheat broiler to high. (If desired, line a broiler pan with aluminum foil for easy clean up.)
  4. 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 to 7 minutes more depending on thickness of fish. Remove fish immediately; cut into 8 large pieces.
  5. Divide fish, lettuce and salsa among tortillas; fold in half and serve with lime. Yields 2 tacos per serving.


You can grill the fish, if desired. If you prefer your tortillas crisp, preheat oven to 300°F. Coat a cookie sheet with cooking spray and top with tortillas; coat with cooking spray. Bake until tortillas start to crisp but are still pliable. Or if an open flame is available, set tortilla on a flame and toast until it starts to char, about 30 seconds to 1 minute, flip and char second side. Make this recipe your own — serve with chopped scallions, fresh cilantro, chopped tomatoes, sliced jalapenos or hot pepper sauce.