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Fresh Grilled Mahi Mahi Tacos with Pineapple Jalapeño Salsa

fresh grilled mahi mahi tacos - featured image
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These fresh grilled mahi mahi tacos feature a smoky, flaky fish paired with a bright, sweet and spicy pineapple jalapeño salsa. Quick, easy, and perfect for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 1 pound fresh or thawed mahi mahi fillets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 8–10 small corn tortillas
  • For the Pineapple Jalapeño Salsa:
  • 1 cup fresh pineapple, diced
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • Salt to taste
  • Optional toppings:
  • 1/4 cup crumbled Cotija or feta cheese
  • Thinly sliced radishes
  • Avocado slices
  • Sour cream or Mexican crema

Instructions

  1. Prepare the Pineapple Jalapeño Salsa: In a medium bowl, combine diced pineapple, finely chopped jalapeño, red onion, and cilantro. Add fresh lime juice and a pinch of salt. Stir gently and set aside to let flavors mingle. Adjust salt or lime if needed.
  2. Season the Mahi Mahi: Pat the fish fillets dry with paper towels. Brush both sides lightly with olive oil. Sprinkle evenly with ground cumin, garlic powder, salt, and black pepper. Let rest at room temperature while the grill heats up.
  3. Preheat the Grill: Heat grill or grill pan to medium-high heat (around 400°F).
  4. Grill the Fish: Place mahi mahi fillets on the grill. Grill 3-4 minutes per side until opaque and flaky but still moist. Flip carefully using tongs or spatula.
  5. Warm the Tortillas: While fish rests, warm tortillas on the grill about 30 seconds per side until pliable and slightly charred.
  6. Assemble the Tacos: Flake grilled mahi mahi into bite-sized pieces. Place on tortillas, top with pineapple jalapeño salsa and optional toppings like cheese, radishes, avocado, or sour cream.
  7. Serve immediately while warm and vibrant.

Notes

Pat fish dry before grilling to prevent steaming. Oil grill grates or fish to avoid sticking. Let fish naturally release from grill before flipping. Salsa can be made ahead and refrigerated for up to 24 hours. Warm tortillas properly to avoid breaking. Adjust jalapeño seeds to control heat.

Nutrition

Keywords: mahi mahi tacos, grilled fish tacos, pineapple jalapeño salsa, fresh fish tacos, easy fish tacos, summer tacos, gluten-free tacos

Find it online: https://zorbmeal.com/fresh-grilled-mahi-mahi-tacos-with-pineapple-jalape-n-o-salsa-recipe-made-easy/