Best Mahi Mahi Tacos – How To Make Mahi Mahi Tacos

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

Mahi Mahi is a fish native to a number of regions including the Indian Ocean, the Gulf of Mexico, and the waters surrounding Hawaii (hence its Hawaiian name meaning “very strong”). Mahi mahis are strangely gorgeous fish with almost stubby heads and stunning green-yellow ombré scales. And, luckily for us, mahi mahi tastes even better than it looks, and is the perfect ingredient to use in grilled tacos.

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!

Advertisement – Continue Reading Below

Yields:

3 – 4


servings

Prep time:

0

hours

10

mins

Total Time:

1

hour

0

mins

For The Pineapple Salsa

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

For The Mahi Mahi Tacos

1/4 tsp.

freshly ground black pepper

Pinch cayenne (optional)

1 lb.

mahi mahi fillets, sliced ​​into 6 taco-size portions

Fresh cilantro, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. 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. In a small bowl, combine paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.
  3. 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. Preheat grill to medium high for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.
  5. 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.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

mahi mahi tacos with pineapple slaw

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

.

Leave a Reply

%d bloggers like this: