Mahi Mahi Tacos
These Mahi Mahi Tacos offer a crispy, flaky fish topped with a vibrant pineapple salsa, perfect for a flavorful taco night.
Ingredients
Pineapple Salsa
- 2 cups pineapple, chopped
- 1/2 medium white onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1 Tbsp. fresh cilantro, finely chopped
- 1/4 cup apple cider vinegar
- 2 Tbsp. extra-virgin olive oil
Spice Mixture
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/4 tsp. oregano
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. cumin
- Pinch cayenne (optional)
Fish and Assembly
- 1 lb. mahi mahi fillets, sliced into 6 taco-size portions
- 1 Tbsp. mayonnaise Can use low-sugar or dairy-free option.
- pieces Corn tortillas Use gluten-free if needed.
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
Pineapple Salsa Preparation
- In a large bowl, combine the chopped pineapple, thinly sliced onion, jalapeño, cilantro, apple cider vinegar, and olive oil. Toss to coat them evenly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
Spice Preparation
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, kosher salt, oregano, black pepper, cumin, and cayenne.
Fish Preparation
- Pat the mahi mahi fillets dry and transfer them to a large bowl. Spoon your mayonnaise over the fillets and sprinkle the spice mixture liberally. Toss the fish until it’s fully coated and let it sit in the refrigerator for at least 20 minutes.
Grilling
- Preheat your grill to medium-high for about 3 minutes. Grill the mahi mahi for 6 to 8 minutes, flipping halfway through, until it’s beautifully charred and fully cooked.
- In the last minute of cooking, add your corn tortillas to the grill until they’re pliable and slightly charred.
Assembly
- Layer a piece of grilled fish in the warm tortillas, top with a generous spoonful of pineapple salsa, sprinkle with fresh cilantro, and serve with lime wedges.
Notes
For healthier options, consider using sugar-free mayonnaise, omitting mayonnaise, or gluten-free tortillas. Be cautious not to overcook the fish and ensure tortillas are pliable.