Mahi Mahi Fish Taco Bowls With Mango Avocado Salsa Recipe (Biscayne National Park)

Mahi mahi fish taco bowls recipe inspired by: Biscayne National Park, Florida (alternatively: Dry Tortugas National Park).

For millennia, the waters of Biscayne Bay provided sustenance to Native American people like the Tequesta, for whom fishing was a wasn’t merely a hobby but a way of life. Today, this area in southeastern Florida still offers some of the best sport fishing and lobstering in the United States. It’s home to one of the main ingredients for this delicious fish taco bowls recipe: mahi mahi.

Protected as Biscayne National Park, one of the three national parks near Miami, much of the fish-rich waters of Biscayne Bay are open to recreational fishing, although there are some restrictions in place.

Numerous fish species live in Biscayne Bay, from bonefish, snook and snapper to tarpon, barracuda, sailfish and mahi mahi. The latter are especially great as the star ingredient of fish tacos or a fish taco bowl.

Below, you’ll find my recipe for delicious Biscayne mahi mahi fish taco bowls, complete with a refreshing mango and avocado salsa, and a spicy mayo sauce.

Biscayne Fish Taco Bowls Recipe

• Prep time: 35 minutes
• Cook time: 15 minutes
• Total time: 50 minutes
• Servings: 4

This Biscayne Bay fish taco bowls recipe is one of my absolute favorite national parks-inspired dishes.

It features mahi mahi, a super-popular fish in Biscayne Bay, as well as highlights the mouthwatering Caribbean cuisine of the greater Miami region.

I love the crispiness of these mahi mahi tacos, the freshness of the tropical salsa, the spiciness of the drizzling sauce, the softness of perfectly cooked brown rice, all rounded off by the crunchiness of fried tortilla strips. I’m sure you’ll totally enjoy this national park dish as well!

This Biscayne National Park-inspired recipe for mahi mahi fish taco bowls with mango avocado salsa contains affiliate links. You can read more about our Terms of Use / Disclosure here.

Necessary Kitchen Tools

• 1 small and 1 medium mixing bowl
• 3 shallow bowls
• 1 large pan
• Wooden spoon
• Tongs
• Slotted spatula
• Cutting boards
• Chef’s knife
• Teaspoons and tablespoon
• Measuring cups

Biscayne Fish Taco Bowls Recipe Ingredients

Rice

• 1 cup brown rice, uncooked
• 1/3 cup cilantro, chopped
• Juice of 1 lime

Mango Avocado Salsa

• 1 mango, diced
• 1 avocado, diced
• 1 shallot, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon red pepper flakes
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lime
• Salt and pepper

Spicy Mayo

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Juice of 1 lime
• Hot sauce
• Salt and pepper

Garnish

• 1/2 cup avocado oil
• 4 corn tortillas, cut into thin strips
• 2 cups shredded cabbage
• Cilantro, chopped for garnish

Mahi Mahi Fish Tacos

• 1/2 cup avocado oil
• 1 pound mahi mahi, cut into thick strips
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Paprika powder
• Salt and pepper

Instructions

Once you’ve prepped all your ingredients for this amazing southern Florida fish taco bowl recipe, it’s time to get cooking! I’ve outlined the steps for the main parts of this dish below.

Rice

1. Cook the rice according to package instructions
2. Once cooked, add the lime juice and cilantro and stir to combine.
3. Cover and set aside.

Mango Avocado Salsa

1. While rice cooks, combine mango, avocado and shallot in the medium bowl.
2. Add cilantro, red pepper flakes, olive oil and lime juice, stir until combined.
3. Season to taste with salt and pepper.
4. Put in fridge until ready to assemble mahi mahi fish taco bowls.

Spicy Mayo

1. Add mayonnaise, sour cream and lime juice to the small bowl, stir until well combined.
2. Add hot sauce to taste.
3. Season to taste with salt and pepper.
4. If sauce seems to thick, add one teaspoon of water at a time, stirring until drizzling consistency is reached.
5. Put in fridge until ready to assemble mahi mahi fish taco bowls.

Garnish

1. Heat avocado oil in pan until very hot.
2. Add tortilla strips and fry until golden brown and crispy, stirring almost constantly, about 6-7 minutes.
3. Drain on a paper towel-lined plate.
4. Season lightly with salt and set aside; wipe pan clean.

Mahi Mahi Fish Tacos

1. Pat fish dry and season generously on both sides with salt, pepper and paprika powder.
2. Take your three shallow bowls and make a dredging station.
   • First bowl: add the flour.
   • Second bowl: add eggs.
   • Third bowl: add panko breadcrumbs.
3. Make fish sticks by coating each piece of fish with flour, then dredging it in the egg mixture, followed by pressing it into the breadcrumbs.
4. Put each flour-egg-and-breadcrumb-coated fish piece on a plate.
5. Heat avocado oil in same pan over medium-high heat.
6. Add coated mahi mahi pieces to hot oil and cook until golden and crispy, about 3 minutes per side.
7. Drain on paper towel-lined plate.

Assemble Fish Taco Bowls

1. Scoop rice into a bowl.
2. Top with mahi mahi, mango and avocado salsa, shredded cabbage and fried tortilla strips.
3. Drizzle with spicy mayo and garnish with cilantro.
4. Enjoy!

If You Decide to Make These Phenomenal Biscayne Mahi Mahi Fish Taco Bowls at Home, Feel Free to Tell Everyone What You Think Below! Happy Cooking!

More National Parks Seafood Recipes

• Seafood Lasagna Recipe (Glacier Bay National Park)
• Halibut and Scalloped Potatoes With Gremolata Recipe (Glacier Bay National Park)
• Fish Sticks With Broccoli Cranberry Salad Recipe (Kenai Fjords National Park)
• Maine Lobster Rolls Recipe (Acadia National Park)
• New England Cod Chowder Recipe (Cape Cod National Seashore)
• Salmon Cakes With Garlic Aioli Recipe (Olympic National Park)
• Sablefish With Celeriac Puree and Carrot Greens Pesto Recipe (Kenai Fjords National Park)
• Hazelnut Crusted Coho Salmon (Redwood National and State Parks)