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Grilled Mahi Tacos with Pineapple Mango Salsa

Name: Grilled Mahi Tacos with Pineapple Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 3 cups mango, diced (2-3 mangos); 3 cups pineapple, diced (1 small pineapple); 1 large avocado, diced; 1/2 cup red onion, finely chopped; 1/2 small jalapeño, finely chopped; 1 teaspoon lime juice; 1/4 cup cilantro, chopped and loosely packed; 1 pinch Himalayan pink salt; 1/2 tablespoon butter; 1 large lime; 12 ounces mahi fillets; 6 street style corn tortillas; 1 cup cabbage, finely chopped; 1–4 dashes hot sauce

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These fresh and flavorful fish tacos are made with pan-seared mahi and topped with a fresh pineapple mango salsa.

The flaky texture of the mahi fillets served on a corn tortilla, along with the crunchy texture of the cabbage, makes a perfect combination.

When we serve this dish our family and friends always rave about the taste. It’s a great recipe to use for a themed taco night.

Top tips for prepping ahead (on your food prep day or the night before)

Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights.

Chop your mango, pineapple, onion and jalapeño
Wash and pick cilantro leaves from the stem

Some ways to “reinvent” your leftover Grilled Mahi Tacos with Pineapple Mango Salsa:

Leftovers are king when trying to simplify eating real foods. There’s nothing better than having prepared food on hand for quick and easy meals throughout the week. But eating the same thing 2 or 3 nights in a row can get a tad boring.

To break up the monotony, here are some of our favorite ways to reinvent your leftover Mahi and mango salsa and create an entirely new meal:

Toss your leftover Mahi with Homemade Pesto, penne pasta and sauteèd spinach.
Mix leftovers in a bowl with rice, beans and sliced avocado.
Serve leftover Mahi and mango salsa on a bed of greens with a citrus vinaigrette.
Add leftover Mahi to a quesadilla and top with fresh pico de gallo.

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