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Mahi Mango Tostadas

Mahi Mango Tostadas, a crispy baked tortilla (tostada) topped off with creamy cole slaw, spicy grilled fish, and sweet mango salsa.

Mahi Mango Tostadas | Life, Love, and Good Food

Weeknight meals don’t have to be boring. With just a little creativity, simple fish tacos become Mahi Mango Tostadas – a crispy baked tortilla (tostada) topped off with creamy cole slaw, spicy grilled fish, and sweet mango salsa. S

tart to finish, this meal comes together in just 30 minutes. ¡Olé!

A few convenience items can help with dinner prep on busy nights. I used a package of shredded cabbage to save time on making the cole slaw and had extra Baja Rub (from Weber Way to Grill) leftover from a previous grilling night.

The rub ingredients in the recipe below makes more than you’ll need for this dish, so just store in a sealed container for later use. Use it on other fish or grilled chicken.

mahi mango tostada on a white plate white plate with a lime wedge.

Fresh and light, this is one flavorful meal! Enjoy!

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Yield: 4 servings

Mahi Mango Tostadas

Mahi Mango Tostadas | Life, Love, and Good Food

Mahi Mango Tostadas, a crispy baked tortilla (tostada) topped off with creamy cole slaw, spicy grilled fish, and sweet mango salsa.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 Mahi-Mahi filets
  • 8 6- inch flour tortillas

Baja Rub

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon red cayenne pepper
  • 1/2 teaspoon cinnamon

Honey-Lime Cole Slaw

  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 oz package shredded cabbage

Mango Salsa

  • 1 ripe mango, peeled and diced
  • 1/2 cup finely chopped red onion
  • 1 jalapeño pepper, seeded and diced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Place tortillas directly on oven rack and bake for 8-10 minutes, or until lightly browned and crisp. Remove from oven and set aside.
  2. Combine all ingredients for the cole slaw except for the cabbage and stir until smooth. Pour over cabbage and toss to coat. Refrigerate until ready to serve.
  3. Peel and dice mango and combine with all other salsa ingredients. Refrigerate until ready to serve.
  4. Heat grill to medium-high heat. Brush the Mahi-Mahi lightly with olive oil and sprinkle with the Baja rub on both sides, adjusting for your preference (less for mild, more for spicy). Grill fish 3-4 minutes per side, depending on the thickness of the filet. Fish is done when it flakes easily with a fork.

Serving

  1. Flake fish into large chunks.
  2. Place a tostada (baked tortilla) on a plate and layer with 1/2 cup cole slaw, grilled fish, and mango salsa. Add a squeeze of fresh lime juice, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 656Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 166mgSodium: 1479mgCarbohydrates: 82gFiber: 7gSugar: 21gProtein: 49g

Did you make this recipe?

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sheila thigpen in her kitchen

Sheila @ Life, Love & Good Food

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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Michele Ellis

Monday 27th of June 2016

These were so good! The whole family loved them (kids included). I loved that I could prep the mango salsa, coleslaw and tostados during nap time leaving less to do later. I'm not really a cole slaw or fish person, but I loved it and will make again :)

sheilathigpen

Tuesday 28th of June 2016

Thanks, Michele! So glad your family liked the tacos! Mango salsa makes all the difference in this dish!

Robin

Sunday 10th of May 2015

made this for cinco de mayo. Great recipe. The cole slaw and mango were wonderful. Thanks for the recipe!

sheilathigpen

Sunday 10th of May 2015

Robin, you are so welcome! Thanks for the feedback.

Angie Tyner

Tuesday 5th of May 2015

Absolutely delicious and easy! Great recipe!

sheilathigpen

Tuesday 5th of May 2015

Thank you, Angie! I'm a HUGE fan of easy recipes -- especially when they also taste good!

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