Grilled Mahi-Mahi Fish Tacos with Fresh Pineapple Salsa

How to Make Grilled Mahi-Mahi Fish Tacos with Fresh Pineapple Salsa

1. 1

   Step 1: Make the pineapple salsa

   Combine the diced pineapple, finely diced red onion, chopped jalapeño (start with half to taste), and half the chopped cilantro in a bowl. Add the juice of 1 lime and gently toss to combine; season to taste with salt and set the salsa aside to let the flavors marry.

   For this step

   • 1 1/2 cupsFresh pineapple, diced
   • 1/2 mediumRed onion, finely diced
   • 1 mediumJalapeño, seeded and finely chopped
   • 1/2 cupFresh cilantro, chopped
   • 3 mediumLimes
   
2. 2

   Step 2: Prepare the quick cabbage slaw

   In a separate bowl, toss the shredded red cabbage with the juice of 1 lime and 2 tablespoons of olive oil until evenly coated. Add a pinch of pepper and the remaining cilantro, then let it sit while you prepare the fish so it softens slightly.

   For this step

   • 3 cupsRed cabbage, shredded
   • 2 tablespoonsExtra-virgin olive oil
   
3. 3

   Step 3: Season the mahi-mahi

   Pat the mahi-mahi fillets dry and lightly brush both sides with a little olive oil. Rub the taco seasoning evenly over the fillets and let them rest at room temperature for 5 minutes so the flavors set.

   For this step

   • 1 1/2 lbMahi-mahi fillets (skinless, about 1.5 lb)
   • 1 tablespoonTaco seasoning (chili powder, cumin, smoked paprika, salt & pepper)
   
4. 4

   Step 4: Grill the fish

   Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates. Grill the mahi-mahi 3–4 minutes per side (depending on thickness) until opaque and flaking easily with a fork — internal temperature should reach 145°F (63°C). Remove and let rest 2 minutes, then flake into large pieces.
5. 5

   Step 5: Warm the tortillas

   Place the corn tortillas directly on the grill grates for about 20–30 seconds per side, or warm them in a hot cast-iron skillet until pliable and slightly charred at the edges. Keep them covered with a clean towel to stay warm while assembling.

   For this step

   • 8 tortillasCorn tortillas (6-inch)
   
6. 6

   Step 6: Assemble and serve

   Build each taco with a layer of cabbage slaw, a portion of flaked mahi-mahi, and a generous spoonful of pineapple salsa. Finish with an extra squeeze of lime, additional cilantro if desired, and serve immediately.

1. Combine the diced pineapple, finely diced red onion, chopped jalapeño (start with half to taste), and half the chopped cilantro in a bowl. Add the juice of 1 lime and gently toss to combine; season to taste with salt and set the salsa aside to let the flavors marry.
2. In a separate bowl, toss the shredded red cabbage with the juice of 1 lime and 2 tablespoons of olive oil until evenly coated. Add a pinch of pepper and the remaining cilantro, then let it sit while you prepare the fish so it softens slightly.
3. Pat the mahi-mahi fillets dry and lightly brush both sides with a little olive oil. Rub the taco seasoning evenly over the fillets and let them rest at room temperature for 5 minutes so the flavors set.
4. Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates. Grill the mahi-mahi 3–4 minutes per side (depending on thickness) until opaque and flaking easily with a fork — internal temperature should reach 145°F (63°C). Remove and let rest 2 minutes, then flake into large pieces.
5. Place the corn tortillas directly on the grill grates for about 20–30 seconds per side, or warm them in a hot cast-iron skillet until pliable and slightly charred at the edges. Keep them covered with a clean towel to stay warm while assembling.
6. Build each taco with a layer of cabbage slaw, a portion of flaked mahi-mahi, and a generous spoonful of pineapple salsa. Finish with an extra squeeze of lime, additional cilantro if desired, and serve immediately.