Zesty Grilled Mahi-Mahi Tacos with Pineapple Salsa
Imagine biting into a taco filled with tender grilled mahi-mahi, bursting with flavor and paired with a refreshing pineapple salsa. These tacos are not just a meal; they're a vibrant taste of summer that can transport you to a beachside paradise. Quick to prepare and loaded with tropical flair, this dish is a crowd-pleaser for any occasion.
Ingredients
- 1 lb mahi-mahi fillets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- Fresh cilantro for garnish
- For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Salt to taste
Instructions
- Marinate the Fish: In a bowl, mix olive oil, cumin, paprika, garlic powder, salt, and pepper. Coat the mahi-mahi fillets with the marinade and let them sit for 15-20 minutes.
- Prepare the Pineapple Salsa: In a separate bowl, combine diced pineapple, red onion, jalapeño, lime juice, and salt. Mix well and set aside to let the flavors meld.
- Grill the Fish: Preheat the grill to medium-high heat. Grill the marinated mahi-mahi for about 4-5 minutes on each side, or until cooked through and flaky.
- Assemble the Tacos: Warm the tortillas on the grill for a few seconds. Place grilled mahi-mahi on each tortilla, top with shredded cabbage and a generous spoonful of pineapple salsa.
- Garnish: Sprinkle fresh cilantro over the tacos and serve with lime wedges on the side.
Cook’s tips
- Don't overcook the fish; it should be opaque and flake easily with a fork.
- Let the pineapple salsa sit for at least 10 minutes before serving to allow the flavors to meld.
- Warm tortillas on the grill or in a dry skillet for a few seconds to get a slight char and make them pliable.
- Use fresh pineapple for the best sweetness and texture; canned pineapple can be too watery.
- If you prefer extra heat, leave some of the jalapeño seeds in the salsa.
Substitutions
- Use cod or halibut instead of mahi-mahi.
- Swap shredded cabbage for shredded lettuce or a coleslaw mix.
- Use flour tortillas if you prefer a softer texture.
- Replace lime juice with lemon juice or a splash of white wine vinegar.
- Add a dollop of sour cream or avocado crema for extra creaminess.
Storage & reheating
Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet over low heat, and serve with fresh tortillas and cabbage.
Frequently asked questions
Can I use frozen mahi-mahi?
Yes, thaw the fillets completely in the refrigerator and pat them dry before marinating.
Can I make the pineapple salsa ahead of time?
Absolutely, but it's best enjoyed within 24 hours. Drain any excess liquid before serving.
How do I know when the fish is fully cooked?
The fish should be opaque and easily flake with a fork. The internal temperature should reach 145°F (63°C).
Can I cook the fish on a stovetop grill pan instead?
Yes, heat a grill pan over medium-high heat and cook the fish for the same amount of time, turning once.
