Smoky Chipotle-Lime Grilled Mahi-Mahi Tacos with Charred Pineapple-Jalapeño Salsa

How to Make Smoky Chipotle-Lime Grilled Mahi-Mahi Tacos with Charred Pineapple-Jalapeño Salsa

1. 1

   Step 1: Make the marinade and marinate the fish

   Combine the chipotle-lime marinade components (minced chipotle in adobo, fresh lime juice, olive oil, minced garlic, ground cumin and kosher salt) in a bowl. Reserve 2 tablespoons of the marinade for the salsa/pickles, then coat the mahi-mahi in the remaining marinade, cover and refrigerate 15–25 minutes (no longer than 30 minutes to avoid “cooking” the fish). Pat fish dry before grilling.

   For this step

   • 1 1/2 lbMahi-mahi fillets
   • 1/3 cupChipotle-lime marinade (minced chipotle in adobo, fresh lime juice, olive oil, minced garlic, cumin, kosher salt) — reserve 2 tbsp before adding fish
   
2. 2

   Step 2: Char the pineapple and jalapeño for the salsa

   Preheat the grill to medium-high (about 450–500°F / 230–260°C) and oil the grates. Halve or slice the pineapple into rings or long wedges and place on the hot grates, turning until deeply charred and caramelized (about 2–3 minutes per side). Add the whole jalapeño and blister on all sides (about 2–3 minutes). Remove and let cool, then chop the pineapple and mince the jalapeño; combine with chopped cilantro and 1–2 tablespoons of the reserved marinade to finish the salsa. Taste and adjust salt if needed.

   For this step

   • 1 largeFresh pineapple (peeled, cored — to char and chop)
   • 1 mediumJalapeño (seeded if you prefer milder heat)
   • 1/3 cupFresh cilantro, chopped
   
3. 3

   Step 3: Quick-pickle the red onion

   Toss the thinly sliced red onion with 1–2 tablespoons of the reserved marinade and a splash (about 2 tablespoons) of water to loosen the acid; add a pinch of salt. Let sit at room temperature while you grill (10–15 minutes) — the onion will turn bright and mellow. If you prefer a more pronounced pickle, refrigerate up to 1 hour.

   For this step

   • 1/2 mediumRed onion (thinly sliced for quick-pickling)
   
4. 4

   Step 4: Grill the mahi-mahi

   Oil the fish lightly or brush the grill grates with oil. Place fillets over direct heat and cook undisturbed until grill marks form and the fish releases easily, about 3–5 minutes depending on thickness. Flip once and grill another 3–4 minutes until the fish is opaque, flakes easily, and reaches about 140–145°F (60–63°C). Remove and rest 3–5 minutes, then flake into large pieces with a fork.
   
5. 5

   Step 5: Warm the tortillas

   While the fish rests, warm tortillas on the hot grates 20–45 seconds per side until pliable and slightly charred — or heat in an indoor skillet if you’re cooking inside. Keep them wrapped in a clean towel to stay warm.

   For this step

   • 8 piecesCorn or flour tortillas
   
6. 6

   Step 6: Assemble and serve the tacos

   Build tacos with warmed tortillas, flaked mahi-mahi, a generous spoonful of charred pineapple–jalapeño salsa and a few quick-pickled red onion slices. Finish with extra cilantro if desired and serve immediately. Tip: swap mahi-mahi for other firm white fish like halibut, swordfish or cod; if using an indoor grill pan, preheat it until very hot and follow the same searing times.
   

1. Combine the chipotle-lime marinade components (minced chipotle in adobo, fresh lime juice, olive oil, minced garlic, ground cumin and kosher salt) in a bowl. Reserve 2 tablespoons of the marinade for the salsa/pickles, then coat the mahi-mahi in the remaining marinade, cover and refrigerate 15–25 minutes (no longer than 30 minutes to avoid “cooking” the fish). Pat fish dry before grilling.
2. Preheat the grill to medium-high (about 450–500°F / 230–260°C) and oil the grates. Halve or slice the pineapple into rings or long wedges and place on the hot grates, turning until deeply charred and caramelized (about 2–3 minutes per side). Add the whole jalapeño and blister on all sides (about 2–3 minutes). Remove and let cool, then chop the pineapple and mince the jalapeño; combine with chopped cilantro and 1–2 tablespoons of the reserved marinade to finish the salsa. Taste and adjust salt if needed.
3. Toss the thinly sliced red onion with 1–2 tablespoons of the reserved marinade and a splash (about 2 tablespoons) of water to loosen the acid; add a pinch of salt. Let sit at room temperature while you grill (10–15 minutes) — the onion will turn bright and mellow. If you prefer a more pronounced pickle, refrigerate up to 1 hour.
4. Oil the fish lightly or brush the grill grates with oil. Place fillets over direct heat and cook undisturbed until grill marks form and the fish releases easily, about 3–5 minutes depending on thickness. Flip once and grill another 3–4 minutes until the fish is opaque, flakes easily, and reaches about 140–145°F (60–63°C). Remove and rest 3–5 minutes, then flake into large pieces with a fork.
5. While the fish rests, warm tortillas on the hot grates 20–45 seconds per side until pliable and slightly charred — or heat in an indoor skillet if you’re cooking inside. Keep them wrapped in a clean towel to stay warm.
6. Build tacos with warmed tortillas, flaked mahi-mahi, a generous spoonful of charred pineapple–jalapeño salsa and a few quick-pickled red onion slices. Finish with extra cilantro if desired and serve immediately. Tip: swap mahi-mahi for other firm white fish like halibut, swordfish or cod; if using an indoor grill pan, preheat it until very hot and follow the same searing times.