Mahi Monday, Meet Taco Tuesday

While “Taco Tuesday” has become a weekly holiday to many, this simple, delicious dish is a crowd-pleaser on any night of the week. Delivering an eclectic mix of flavors inside a soft, warm tortilla, these tacos will melt in your mouth.



Servings 8 | Prep Time 15 min | Cook Time 10 min

Ingredients for the fish:

  • 1.5 lbs. of fresh dolphin cut into taco-sized pieces
  • 2 Tbsp. oil
  • 1 Tbsp. lime juice
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. ground coriander  
  • ½ tsp. red pepper powder
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. black pepper

Ingredients for the Pineapple Salsa:

  • ½ pineapple, diced
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 jalapeño, diced, seeds and ribs removed
  • Juice from half a lime
  • Salt & pepper to taste 

Ingredients for the Lime Crema:

  • ¼ cup sour cream
  • 1 Tbsp. lime juice
  • Zest from half a lime
  • ¼ tsp. salt


In a large mixing bowl, add the oil, lime juice, ground cumin, paprika, ground coriander, red pepper powder, garlic powder, salt and ground black pepper. Mix thoroughly.

Carefully dredge each piece of fish in this mixture, placing the fish in a large baking pan. Place the fish in the oven at 425 degrees F and bake for 10 minutes. Baking times may vary depending on thickness of fish.

While the fish is baking, make the pineapple salsa by combining the pineapple, red bell pepper, red onion, jalapeño, lime juice, salt and pepper. Mix thoroughly.

For the zesty lime crema, simply combine the sour cream, lime juice, lime zest and salt into a small bowl. Stir thoroughly.

To complete the dish, warm eight 6-inch soft taco tortillas and serve with optional lettuce, tomato, avocado and cilantro. This fun family dish is best served buffet-style, where everyone can make their own taco.   

Fish Substitutions:

  • Snapper
  • Grouper
  • African Pompano
  • Lionfish