Photo of Mahi mahi soft tacos by WW

Mahi mahi soft tacos

Total Time
43 min
10 min
13 min
This easy recipe is a delicious option when the craving for fish tacos strike. We call for mahi mahi, a less expensive alternative to halibut, but you can use any firm white fish you like. If you prefer your tortillas crisp, preheat the oven to 300°F. Coat a cookie sheet with cooking spray, place the tortillas on the pan, and coat the tortillas with cooking spray. Bake until the tortillas start to crisp but are still pliable. Or if an open flame is available, set the tortilla on a flame and toast until it starts to char, about 30 seconds to 1 minute, flip and char the second side. Make this recipe your own: Top the tacos with chopped scallions, fresh cilantro, chopped tomatoes, sliced jalapeños, or sliced avocado.


Table salt

½ tsp, or to taste

Uncooked mahi mahi

1 pound(s), rinsed and patted dry

Fresh ginger

1½ Tbsp, fresh, finely minced

Fresh lime juice


Dark brown sugar

½ Tbsp, packed


2 Tbsp, finely minced


¼ cup(s), fresh, minced

Corn tortilla

8 tortilla(s), small


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

Peach salsa

½ cup(s), or mango salsa


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.