Mahi Mahi Tacos with All the Trimmings

Mahi Mahi Tacos with All the Trimmings

Makes approx. 8 tacos


Start by heating up a heavy duty frying pan, medium high heat. Coat the pan with olive oil.

While the pan is heating up, season the mahi with salt, pepper, and the Old Bay seasoning. When your pan is hot and the oil is rippling, carefully place the fish in the pan and cook for 4 minutes on the first side. Turn the heat down to about medium and turn the mahi over on the other side for another 4 minutes. If it doesn’t want to release from the pan, then it’s not ready to turn. Lightly press the fish – if it feels firm, it’s done. Remove from pan and allow to rest for 10 minutes.

These can be served at room temperature, and when it comes time to build the tacos, you can flake the fish.

Pineapple Salsa

Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day. If you are making this ahead, it’s best to leave the cilantro out until ready to serve so it keeps its lovely color. Delicious on top of tuna, or chicken if preferred!

Tomato Salsa
Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day.

Note: if you prefer a juicy salsa, use the whole tomato. If you are not a fan, slice the tomato in half and use a spoon to remove the seeds and juices.

Sriracha Sour Cream | Guacamole
In a bowl, mash the avocados with the rest of the ingredients until desired texture. Transfer to serving bowl and garnish with remaining cilantro, serve with oven tortilla chips.

To prevent from browning, make sure there is enough lime juice. Additionally, before transferring to serving dish, place cling film directly onto the guacamole to prevent air from getting to it.


Cut the tortillas into quarters or eighths. Toss with olive oil and seasonings. Place evenly on to baking tray and bake in 375°F oven for approximately 5-7 minutes or until crisp and golden.

Photo: Chef Kayleigh Driver

About the Chef:

This recipe is brought to you by Chef Kayleigh Driver. Kayleigh was born in the BVI and has an associate degree in Culinary Arts from HLS Community College. Kayleigh went on to complete her internship at Scrub Island Resort. Kayleigh then moved on to work at both TripAdvisor’s top-rated restaurants in Tortola – Brandywine Bay & The Dove. Kayleigh stays true to her BVI roots and uses local produce as much as possible. Supporting local farmers and fishermen is an integral part of her cooking philosophy. “No fuss food” is how Kayleigh describes her food.


4, 6 oz mahi mahi fillets

1 Tablespoon Old Bay seasoning

Salt & Pepper to taste

1-2 tbsp Olive Oil

Pineapple Salsa

1 large fresh pineapple, small dice

1 red onion, fine dice

1 red bell pepper, small dice

¼ cup fresh cilantro, rough chop

1 jalapeno, fine dice (optional)

1 tbsp rice wine vinegar

Salt & pepper to taste

Tomato Salsa

1 ½ cups fresh tomatoes, small dice (about 10 tomatoes)

1 red onion, fine dice

¼ cup fresh cilantro, rough chop

1 clove garlic, crushed (or as fine as possible!) optional


Sriracha Sour Cream | Guacamole

8 oz sour cream

¼ cup Sriracha

Juice of 1 lime


Homemade Guacamole

Makes: approx. 2 cups

2 ripe avocados

¼ cup chopped cilantro and more for garnish

¼ cup fine diced red onion

Juice of 1 lime | Salt & Pepper | Fine diced jalapeno (optional)


6” flour tortillas | Olive oil | Salt & Pepper | Seasoning of your choice

About The Author


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