Mahi Mahi Tacos
Recipe information
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Cooking:
10 min.
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Servings per container:
3
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Ingredients for - Mahi Mahi Tacos

1. 2 c. pineapple, chopped -
2. 1/2 medium white onion, thinly sliced -
3. 1 jalapeño, thinly sliced -
4. 1 tbsp. fresh cilantro, finely chopped -
5. 1/4 c. apple cider vinegar -
6. 2 tbsp. extra-virgin olive oil -
7. 1 tsp. smoked paprika -
8. 1/2 tsp. garlic powder -
9. 1/2 tsp. onion powder -
10. 1/2 tsp. kosher salt -
11. 1/4 tsp. oregano -
12. 1/4 tsp. Freshly ground black pepper -
13. 1/4 tsp. cumin -
14. Pinch cayenne (optional) -
15. 1 tbsp. mayonnaise -
16. 1 lb. mahi mahi fillets, sliced into 6 taco-size portions  -
17. Corn tortillas -
18. Fresh cilantro, for serving -
19. Lime wedges, for serving -

How to cook deliciously - Mahi Mahi Tacos

1. Stage

Make the pineapple salsa: In a large bowl, combine pineapple, onion, jalapeño, cilantro, vinegar, and oil. Toss to coat, cover with plastic wrap and refrigerate for 30 minutes, or up to 2 hours.

2. Stage

In a small bowl, combine paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.

3. Stage

Pat mahi mahi dry and transfer to a large bowl. Spoon over mayo and sprinkle with the spice mixture. Toss fish until completely coated and refrigerate for at least 20 minutes, or up to 1 hour.

4. Stage

Preheat grill to medium high for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.

5. Stage

In the last minute of cooking, add tortillas to the grill until pliable and slightly charred on both sides. Assemble tacos with a piece of fish, a bit of pineapple salsa, a sprinkle of cilantro, and some lime wedges.