Mango BBQ Mahi Mahi Tacos Recipe

Name: Mango BBQ Mahi Mahi Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup diced red peppers (roasted preferred); 1/4 cup diced green peppers; 1/4 cup diced yellow onion; 1/4 cup diced carrots; 1/4 cup diced celery; 1/4 cup chopped fresh cilantro leaves; 1 teaspoon chili powder; 1/2 teaspoon cayenne powder; 1/2 teaspoon seasoning salt; 1/4 cup sugar; 1/3 cup white vinegar; 1 head green cabbage, quartered and sliced into thin strips; 1/2 cup mango chunks; 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed); 2 tablespoons balsamic vinegar; 3 tablespoons white vinegar; 1/2 tablespoon Caribbean jerk seasoning; 1/4 tablespoon crushed red pepper flakes; 1 cup BBQ sauce; 1 cup plain yogurt; 1 cup sour cream; 1/2 bunch chopped fresh cilantro leaves; 1 lime, juiced; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon blackening spice

Try this homemade Mango BBQ Mahi Mahi Tacos recipe the whole family will love. Made with mayonnaise, red peppers, green peppers and yellow onion. Easy s…

This Mango BBQ Mahi Mahi Tacos relies on simple, everyday ingredients such as mayonnaise, diced green peppers, diced yellow onion and diced carrots. It comes together quickly and makes 4 servings, at about 922 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 cup mayonnaise
1/4 cup diced red peppers (roasted preferred)
1/4 cup diced green peppers
1/4 cup diced yellow onion
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup chopped fresh cilantro leaves
1 teaspoon chili powder
1/2 teaspoon cayenne powder
1/2 teaspoon seasoning salt
1/4 cup sugar
1/3 cup white vinegar
1 head green cabbage, quartered and sliced into thin strips
1/2 cup mango chunks
2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed)
2 tablespoons balsamic vinegar
3 tablespoons white vinegar
1/2 tablespoon Caribbean jerk seasoning
1/4 tablespoon crushed red pepper flakes
1 cup BBQ sauce
1 cup plain yogurt
1 cup sour cream
1/2 bunch chopped fresh cilantro leaves
1 lime, juiced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon blackening spice
2 fresh avocados, halved, pitted and flesh diced
2 fresh jalapenos, diced
1 lime, juiced
1/4 cup diced red onion diced
1 teaspoon fresh minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 bunch chopped fresh cilantro leaves
1 to 1 1/2 pounds mahi mahi, skinned and cleaned
Blackening seasoning
Olive oil
1 dozen (6-inch) flour tortillas
1 cup shredded cheese of choice
1 cup diced tomatoes

1
For the Slaw:
2
In mixing bowl mix all ingredients together except the cabbage.
3
Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated.
4
Cover and store in refrigerator until ready to serve.
5
Should be made 24 hours in advance.
6
BBQ Sauce:
7
Mix all of the ingredients in food processor and puree.
8
Pour into a bowl or jar and refrigerate.
9
Cilantro White Sauce:
10
Mix all of the ingredients in a mixing bowl until thoroughly combined.
11
Cover and store in the refrigerator.
12
Guacamole:
13
Mix all of the ingredients into a mixing bowl.
14
HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture.
15
Cover and refrigerate.
16
Tacos:
17
Preheat the oven to 400 degrees F.
18
Coat the mahi mahi with blackening seasoning.
19
Add some olive oil to a saute pan and add the mahi mahi.
20
Cook until flaky, about 3 to 5 minutes.
21
Shred the fish with a fork or a spoon.
22
When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together.
23
Heat the tortillas in the oven for 30 seconds to 1 minute.
24
To serve:
25
Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes.
26
Add the slaw and the mahi mahi.
27
Top with the white cilantro sauce.
28
Arrange on a serving platter, get a napkin and dig in.
29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
30
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 45 ingredients. The key ingredients include: 1 cup mayonnaise, 1/4 cup diced red peppers (roasted preferred), 1/4 cup diced green peppers, 1/4 cup diced yellow onion, and more.

Yes, Mango BBQ Mahi Mahi Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
922 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Mediterranean Tuna Sandwich
Grilled Lobster Salad With Orange Tarragon Dressing
Spicy Thai Shrimp Salad
Ziti With Garlic Clam Sauce