Mahi Fish Tacos-Kiwi Salsa

When it comes to easy summer meals, fish tacos are always at the top of my list. They're light, flavorful, and come together quickly, making them perfect for busy weeknights or casual gatherings with family and friends. This version features tender mahi-mahi seasoned with my homemade taco seasoning and topped with a vibrant kiwi cilantro salsa that adds the perfect balance of sweetness, freshness, and a little zing.

THAT TENDER, FLAKY MAHI IS PERFECT

The combination may sound unexpected, but the juicy kiwi pairs beautifully with the mild, flaky fish. Fresh cilantro and jalapeño bring everything together for a tropical-inspired taco that's bursting with flavor in every bite.

FRESH, SIMPLE INGREDIENTS

Why You'll Love These Fish Tacos

• Quick and easy to make in under 30 minutes
• Fresh, and acked with flavor
• A unique twist on traditional fish tacos
• Perfect for warm-weather dinners and entertaining

Tips for Success
Choose ripe but firm kiwis so the salsa holds its texture. If your kiwis are especially tart, a small drizzle of honey can help balance the flavors. 
For extra crunch, add thinly sliced radishes or a crisp cabbage slaw. If you're feeding a crowd, the salsa can be made a few hours in advance and stored in the refrigerator until serving time.

LOVED SERVING THIS WITH SOME GRILLED CORN

These Mahi-Mahi Fish Tacos with Kiwi Cilantro Salsa are a fresh and flavorful twist on taco night. The savory fish, zesty seasoning, and sweet-tart salsa create a combination that feels both vibrant and satisfying. Whether you're enjoying them on a sunny patio or bringing a taste of summer to your dinner table, these tacos are sure to become a favorite.

Flavor Tips

• A little honey (½–1 tsp) in the salsa can help if the kiwis are tart.
• Thinly sliced radishes add a nice crunch.

For 1½ pounds of mahi-mahi, about 1½ to 2 tablespoons of taco seasoning is usually the sweet spot.
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Mahi Fish Tacos - Kiwi Salsa

Ingredients (4 servings)
For the fish

• 1½ lb mahi-mahi fillets, cut into bite sized chunks (or any firm white fish such as cod or tilapia)
• 1–2 tbsp taco seasoning (my Homemade version HERE)
• 1 tbsp olive or avocado oil (for frying)
• Sea Salt, if your seasoning is low-sodium or you make your blend without salt

For the kiwi-cilantro salsa

• 3 ripe kiwis, peeled and diced
• ¼ cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime (optional)
• 1/4 diced red onion (optional)
• Pinch of sea salt

For serving 

• 8 small corn or flour tortillas
• Shredded cabbage or slaw mix
• Avocado slices
• Lime wedges
• Sour cream or crema (optional)

Directions

1. Make the salsa
   • Combine kiwi, cilantro, jalapeño and salt.
   • Add onion and lime juice if using
   • Let sit while preparing the fish to let the flavors meld.

1. Season the fish

1. • Pat the mahi-mahi very dry.
   • Toss with taco seasoning.

1. Cook the fish

1. • Heat a skillet or grill over medium-high heat.
   • Drizzle with oil.
   • Cook mahi-mahi pieces, turning once until it flakes easily and reaches 145°F

1. Warm the tortillas

1. • Heat briefly in a dry skillet or directly over a gas flame until pliable.

1. Assemble

1. • Add a layer of cabbage if using
   • Top with mahi-mahi.
   • Spoon on the kiwi-cilantro salsa.
   • Add toppings of choice