Ingredients
2 c. pineapple, chopped
1/2 medium white onion, thinly sliced
1 jalapeño, thinly sliced
1 tbsp. fresh cilantro, finely chopped
1/4 c. apple cider vinegar
2 tbsp. extra-virgin olive oil
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)
1 tbsp. mayonnaise
1 lb. mahi mahi fillets, sliced into 6 taco-size portions
Corn tortillas
Fresh cilantro, for serving
Lime wedges, for serving
Preparation
Step 1Make 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.Step 2In a small bowl, combine paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.Step 3Pat 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.Step 4Preheat grill to medium high for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.Step 5In 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.
Being a meaty, tender fish, mahi mahi stands up well to the grill and is even better when marinated. You could use a traditional citrus-oil mixture. But here we’ve used a mayo-based marinade that adds some richness and a ton of flavor that makes it resemble blackened fish that you might find in the South. Throw the fish on a tortilla with some spicy pineapple-jalapeño salsa and you’ll have an amazing summer taco night. Though you may also want to whip up some frozen pineapple margaritas. Made this recipe? Let us know how it came out in the comments below!
