Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa

READY IN: 30mins
Recipe by Wildflour

This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)

Top Review by Crocheting Mama

From all of the ingredients, I thought I was really going to love this dish, but when it all came together I just liked it. I subbed tilapia and lime juice, couldn't find scotch bonnet so used jalapeno, otherwise made as prescribed. It was fun to try jerk for the first time. made for zwt3

Ingredients Nutrition


  1. Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
  2. *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
  3. Rub into fish evenly to coat.
  4. Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
  5. Warm tortillas on grill.
  6. Cut fillets into chunks, or coarsely shred with a fork.
  7. Divide fish evenly onto 8 warmed tortillas.
  8. Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
  9. Lime sour cream:.
  10. Mix sour cream, lime juice and zest in small bowl.
  11. Garnish with additional cilantro if desired.
  12. *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
  13. Enjoy!
  14. Serves 4, two tacos apiece!
  15. The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

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