Mahi-Mahi Fish Tacos with Mango and Avocado Salsa

Recipe by Katie Jasiewicz for Anolon US

Light and flavourful fish tacos with a sweet and savoury salsa can be made for two in fewer than 30 minutes… using just one pan and one bowl!

Serves: 2    Prep time: 10 minutes    Cook time: 15 minutes


  • 1 hass avocado, diced
  • 1 mango, diced
  • 2 tomatoes, diced
  • coriander, finely chopped
  • zest of ½ of a lime
  • juice of 1 lime, divided
  • 1 6-ounce piece of wild mahi-mahi
  • 1 teaspoon taco seasoning
  • 1 cup + 1 tablespoon canola oil
  • 6 white corn tortillas
  • ½ cup shredded carrots and cabbage mixture


  1. First, prepare the avocado mango salsa. Combine the diced avocado, mango, tomato, and coriander in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.
  2. Season the mahi-mahi with the taco seasoning on both sides, and set to the side. Then, preheat a 3 quart sauté pan on medium heat.
  3. Add 1 tablespoon of vegetable oil. Cook the mahi-mahi for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can cover the fish with a piece of aluminium foil).
  4. Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown. Once the corn tortilla is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.

For this recipe, we recommend using the Anolon Endurance+  30cm/4.7L Covered Sauté.


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