Jean Allsopp
Makes 4 servings

How to Make It

Step 1

Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.

Step 2

Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.

Step 3

Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.

Ratings & Reviews

Steph1201's Review

March 01, 2013
Super yummy and easy to make, just need to leave time for chopping.

AngelBrighton's Review

July 29, 2011
This dish was easy to follow and tasted amazing. I can not wait to have friends over and cook this for them.

mkkperez's Review

July 10, 2011
Great fish tacos!!

MonicaMcB's Review

January 27, 2011
This recipe was VERY good and I'll definitely make it again. I subbed mango for the nectarines and flour for the corn tortillas. Someone below said it was easy and although the recipe is straight forward (not a lot of steps), all the chopping takes some time. Love the fresh ingredients and light combination though. If you've never made mahi mahi or fish tacos, this is a must-try!

LaurenT30's Review

October 26, 2010
This recipe is delicious, but if you at all concerned about sodium intake (or are cooking for someone who is), I would certainly reduce the amount of salt in the fish rub. Based on 4 servings, this recipe has 50 percent of the recommended daily max for sodium JUST FROM SALT, not considering sodium in other ingredients. This is a pretty healthy meal if you cut the salt in the fish rub down to 1/4 tsp or so.

Jaemie's Review

September 13, 2010
I make it exactly as directed and LOVE it! It's now in the regular dinner rotation. Easy, fast, delicious!

ChrisMRP38's Review

May 26, 2010
I made this recipe last night for my husband and he gave this a 10++ which never happens. I plan to make this meal every week this summer. I used Oranges in place of nectarines in the salsa which lifted the taste. I also used a Serrano chili in place of Jalapeno in the salsa which made it more spicy. I also used for the Zesty Sour cream, chili sauce. It was excellent! I served a dry Argentinian Torrontes; intense floral note and citrus aromas similar to a Voigner and dry crisp taste of Sauvignon blanc which went very well with this meal. I also served a white long grain rice, just add crushed garlic, tumeric and bay leaf, bring to boil, reduce and simmer til done; take out bay leaf and garlic; it's easy and excellent in flavor.

DIA2SYD's Review

May 20, 2010
I used the same spices and then grilled the mahi and just ate the filet (without the taco). I also used mango and avocado for the salsa and it was so tasty! Maybe I'll try the tacos next, I was just trying to avoid the calories of the tortillas.