Entrees/ Recipes/ Seafood/ Whole 30

Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa

These Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa and a Chipotle Mayo are loaded with flavor, a perfect paleo and Whole 30 meal for the summer!

 

  Jump to Recipe

I literally said “Wow” when I tasted these grilled mahi mahi taco bowls.  They are seriously good! It made me really excited.  Whenever I finish developing a recipe and it turns out amazing, I get really excited to share it with you all.  It makes me happy to make delicious, healthy food! Which is why I started this blog! 🙂

Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa and Chipotle Lime Mayo (whole30)

These grilled mahi mahi taco bowls are packed with flavor.  The mahi mahi are seasoned with a chili-lime mixture before going on the grill.  The peach mango salsa adds a nice, tropical sweetness to the dish while the homemade paleo lime chipotle mayo adds a little spice, and the lime cauliflower rice balances it all out.

Paleo Peach Mango Salsa

I had so much fun making these bowls, and even more fun eating them!  My husband kept complimenting me on how the combinations of the flavors really blended well together.  There are a lot of great flavors in this dish, and they all compliment each other nicely.

Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa and Chipotle Mayo

Even better, all of these ingredients are Whole 30 compliant.  See–eating can be fun on Whole 30! But if you’re not on Whole 30 and would like to make these as regular tacos, I would highly recommend using Siete Foods tortillas, they are my favorite paleo tortillas to use and they are amazing.  You can usually find them at Whole Foods.  But these tasted amazing on their own over the lime cauliflower rice.

Grilled Mahi Mahi Tacos with Peach Mango Salsa - a flavorful paleo and whole 30 summer meal!

Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
Print
Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa


Course: Main Course
Servings: 2 people
Ingredients
Mahi Mahi:
  • 2 Mahi Mahi filets
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • 1/2 tsp garlic
  • 1 Tbsp lime juice
Peach Mango Salsa:
  • 1 peach peeled and diced small
  • 1 mango peeled and diced small
  • 1 Tbsp red onion diced
  • 1 Tbsp cilantro
  • 1 tsp lime juice
  • 1/8 tsp chili powder
Chipotle Mayo:
Cauliflower Rice:
  • 1 head cauliflower
  • 2 Tbsp coconut oil
  • 1 Tbsp lime juice
  • 1/4 tsp salt
Other Toppings:
  • 1 avocado
  • 1/2 cup red cabbage shredded
  • 1 lime sliced
  • cilantro
Instructions
For the Peach-Mango Salsa:
  1. To a small bowl, add the diced mango, peach, onions, lime juice, cilantro and chili powder.  Stir to combine everything.  Cover and refrigerate until you are ready to use.

For the Chipotle Mayo:
  1. Crack the egg into a wide-mouth mason jar.  Pour the oil into the jar.  Tear the chipotle into small pieces, then add the lime juice, chipotle, adobo sauce and salt to the jar.  Use an immersion blender and place it on the bottom of the jar. Blend for 10-15 seconds, until it starts to build up.  Then slowly start moving the blender up and down, until everything is fully blended.

For the Cauliflower Rice:
  1. Break up the cauliflower and add it into a food processor.  Pulse until it has broken down to a rice size.

  2. Heat the coconut oil in a large skillet over medium high heat.  Add in the cauliflower and sprinkle with salt. Saute for about 5 minutes.  Add in the lime juice and cook for another couple of minutes.  Remove and place in bowls.

For the Mahi Mahi:
  1. In a bowl, combined the oil, spices and lime juice and combine.  Add the mahi mahi filets and toss to coat.  Let marinate for 10-15 minutes.

  2. Heat a grill to medium high heat.  Grill the fish for 5-7 minutes on each side, until it is finished. Remove from grill.

Assembly:
  1. Add the rice to bowls.  Top with the filets, sliced avocado, cabbage, peach-mango salsa and lime slices.  Top with cilantro and drizzle with the chipotle mayo.  Serve and enjoy!

 

Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa and Chipotle Mayo

You Might Also Like

5 Comments

  • Reply
    Christina Nesbitt Shoemaker
    June 21, 2017 at 9:39 am

    Oh this looks soooooo good! I’m obsessed with chipotle mayo and I am sure it’s perfect with the fish!

  • Reply
    culinaryginger
    June 21, 2017 at 10:09 am

    This is a lunch or dinner that I could enjoy all summer. Delicious, fresh flavors.

  • Reply
    foodtasticmom2013
    June 21, 2017 at 10:18 am

    This looks like something I could order in a restaurant! I always want to eat more fish at home – definitely going to try this recipe.

  • Reply
    Tracy | Baking Mischief
    June 21, 2017 at 10:30 am

    This is such a beautiful dish! I love taco bowls and anything with chipotle mayo automatically goes on my must-try list. Pinned!

  • Reply
    suzykaradsheh
    June 21, 2017 at 10:43 am

    What a beautiful bowl! And I love all the ingredients here!

  • Share your Thoughts!