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.
Print
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Grilled Mahi Tacos with Pineapple Mango Salsa


  • Course: ,
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x

Description

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.


Ingredients

Scale
Pineapple Mango Salsa:
Fish Tacos:
  • 1/2 tablespoon butter
  • 1 large lime
  • 12 ounces mahi fillets
  • 6 street style corn tortillas
  • 1 cup cabbage, finely chopped
  • 14 dashes hot sauce

Instructions

Pineapple Mango Salsa:
  1. Combine the mango, pineapple, avocado, red onion, jalapeño, lime juice and cilantro leaves in a medium bowl. Mix well and season with salt, to taste. Place salsa in the refrigerator while prepping the fish tacos, preferably 30 minutes in advance.
Fish Tacos:
  1. In a medium pan, melt butter on stove top and arrange prepared mahi in a single layer.
  2. Slice lime and squeeze half the lime juice over mahi fillets. Cook fish, turning midway through, until it is golden brown and flakes easily with a fork, about 6-8 minutes. Once cooked thoroughly, remove fish from heat and slice fillets in half lengthwise OR flake into bite size pieces with a fork.
  3. To prepare the corn tortillas, warm each tortilla 30-60 seconds per side in a pan or the oven before moving to a plate lined with a towel. Cover the tortillas to keep warm and continue until all 6 tortillas are heated.
  4. Divide the fish between the tortillas and top with pineapple mango salsa, finely chopped cabbage and hot sauce. Squeeze juice from half a lime over tacos. Serve and ENJOY!

Notes

If gluten intolerant, make sure tortillas are clearly labeled gluten-free.

Cook on the stovetop or grill to perfection.

Keywords: Grilled Mahi Tacos, Mahi Tacos, Pineapple Mango Salsa

Category :Recipes
Method :Grill, 30 Minute Meals
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