Margarita Fish Tacos With Mango Salsa

Margarita Fish Tacos With Mango Salsa
Ready In:
35 minutes
Prep Time:
15 minutes
Cook Time:
20 minutes
Wait Time:
0 minutes


  • 1 (pound) fresh mahi mahi steaks, cut 1-inch thick
  • 1/2 (cup) margarita mix (no alcohol)
  • 1 (teaspoon) jerk seasoning
  • 1 (15.0 ounce can) black beans, rinsed and drained
  • 1 mango, seeded, peeled and chopped
  • 1 large chopped seeded tomato
  • 3 (tablespoon) snipped fresh cilantro
  • 2 (tablespoon) thinly sliced green onion
  • 1 fresh jalapeno, seeded and chopped
  • 1 (tablespoon) lime juice
  • 1/2 (teaspoon) ancho chili powder* or regular chili powder
  • 1/4 (teaspoon) salt
  • 1 (tablespoon) cooking oil
  • 8 flour or corn tortillas (6-inch size)
  • 2 (cup) shredded fresh leaf lettuce or spinach


  1. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips.
  2. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
  3. Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
  4. Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally.
  5. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately.
  6. * Ancho chili powder is made from ground ancho chiles (dried poblanos). It has a darker color and spicier flavor than regular chili powder. Find it with the spices in your supermarket.
  7. Make-ahead directions: The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.


  • Cindy
    Cindy 847382

    Tried this recipe without the ancho powder (used plaine chili pepper) and couldnt find jerk seasoning so used a cajun blend. This recipe was good but I think I was expecting more WOW because of the cool ingredients.

    almost 3 years ago
  • Anonymous
    Anonymous 1893905

    Margarita mix I used tasted much too artificial and sweet. I will be more careful of the mix I use next time.

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Anonymous- Next time try an organic margarita mix or substitute the margarita mix all together with 5-6 limes juiced and mixed with 2-3 teaspoons agave nectar or honey, to taste.

    over 1 year ago
  • Anonymous
    Anonymous 61182

    Love it... Have substituted large shrimp/prawns that I quickly stir fry in a little bit of chi garlic's spicy and great with the mango salsa

    9 months ago