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

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.

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

Related recipes

• BBQ Chicken Tostadas
• Mango Chicken Chopped Salad
• Tangy Cole Slaw
• Kale Slaw
• Fish Taco Bowl with Mango Salsa and Cilantro Lime Crema

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Mahi Mango Tostadas

Author: Sheila Thigpen

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

4.60 from 5 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Fish & Seafood

Cuisine American

Servings 4 servings

Calories 656 kcal

Ingredients

  

1x2x3x

• 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
• 1 12 oz. pkg. 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

 

• 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.
• 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.
• Peel and dice mango and combine with all other salsa ingredients. Refrigerate until ready to serve.
• 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

• Flake fish into large chunks.
• 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

Serving: 1gCalories: 656kcalCarbohydrates: 82gProtein: 49gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 166mgSodium: 1479mgFiber: 7gSugar: 21g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword mahi, mango, tostada

Tried this recipe?Let us know how it was.

About Sheila Thigpen

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.