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very easy
Prep Time
20 mins
Total Time
45 mins
Serves 4


600 g
mahi mahi filets
Quick Pickled Onions:
½ small
red onion, thinly sliced
⅓ cup
Compliments Red Wine Vinegar
80 mL
½ tsp
granulated sugar
2 mL
¼ tsp
1 mL
Spicy Mango-Jalapeño Sauce:
1 cup
frozen Compliments Mango Mania chunks, thawed
250 mL
3 to 5 jarred
pickled jalapeño rounds
1 to 2 tbsp
lime juice
5-10 mL
Avocado-Lime Crema:
avocado, coarsely chopped, about 1 cup
250 mL
½ cup
Compliments Sour Cream
125 mL
2 tbsp
lime juice
10 mL
½ tsp
Compliments Garlic Salt
2 mL
8 to 10
warmed small corn or flour tortillas, for serving Chopped cilantro, for serving
Cilantro-Lime Slaw:
4 cups
red and/or green cabbage, sliced
1000 mL
2 cups
carrots, shredded
500 mL
1 cup
cilantro, chopped
250 mL
½ cup
red onion
125 mL
⅓ cup
fresh lime juice
75 mL
2 tsp
Compliments Natural Liquid Pure Honey
8 mL
Pinch garlic powder, salt


Step 1

Remove the mahi mahi from fridge and let sit at room temperature for 20 to 30 min before grilling.

Step 2

Quick Pickled Onions: Meanwhile, bring vinegar, sugar and salt to a simmer in a medium saucepan until sugar dissolves. Remove from heat and add onion rings. Set aside, stirring occasionally, at least 30 min.

Step 3

Spicy Mango-Jalapeño Sauce: Meanwhile, combine mango, pickled jalapeños and lime juice in a blender. Blend until smooth, adding a touch of water if needed to help with blending. Set aside.

Step 4

Avocado-Lime Crema: Rinse out blender. Combine avocado, sour cream, lime juice and garlic salt in clean blender. Blend until smooth, adding a touch of water if needed to help with blending. Set aside.

Step 5

Cilantro-Lime Slaw: Use a knife or mandolin to very thinly slice 4 cups red and/or green cabbage and ½ cup red onion. (Or use a knife to slice very thinly.) Whisk ⅓ cup fresh lime juice, 2 tsp Compliments Natural Liquid Pure Honey in a large bowl until combined. Season with garlic powder and salt to taste. Add shaved vegetables along with 2 cups shredded carrots and 1 cup chopped cilantro. Toss to coat. Set aside.

Step 6

Preheat your grill at medium-high heat, 400 to 450°F (205 to 232°C). Clean and oil the grates. Season the mahi mahi with salt and grill for 2 min. Rotate 90 degrees to create perfect crosshatch grill marks and cook another 2 min.

Step 7

Turn the mahi mahi over and repeat the process, until an instant-read thermometer inserted into thickest part of mahi mahi registers 70°C (158°F).

Step 8

Cut mahi mahi into smaller pieces, then serve in tortillas. Top with mango-jalapeño sauce, avocado lime crema, quick pickled onions, cilantro and Cilantro-Lime Slaw.


Use any remaining avocado-lime crema as a dip for tortilla chips.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics High Fibre

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
12 g
Saturated Fat:
4 g
57 g
10 g
16 g
120 mg
35 g
580 mg
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