Blackened Mahi-Mahi Tacos With Pineapple Salsa
These blackened mahi-mahi tacos are a bold and vibrant grilling recipe featuring smoky, spice-crusted fish paired with fresh pineapple salsa. Ready in under 30 minutes, they deliver the perfect balance of heat, sweetness, and charred flavor for an unforgettable taco night.
Servings: 4 tacos
Calories: 380kcal
Cost: 3
Equipment
- grill
- mixing bowls
- tongs or spatula
- knife and cutting board
- basting brush
Ingredients
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt
- 2 mahi-mahi fillets
- 1 tbsp neutral oil
- 1 1/2 cups fresh pineapple, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 2 tbsp fresh cilantro, chopped
- 1 pinch salt (for salsa)
- 2 cups red cabbage, shredded
- 8 corn tortillas
- 1 lime wedges (for serving)
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, cumin, oregano, black pepper, and salt.
- Pat mahi-mahi dry, brush lightly with oil, and press the spice rub evenly onto all sides.
- In a bowl, combine pineapple, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside.
- Preheat grill to medium-high heat (400–425°F) and oil the grates well.
- Grill mahi-mahi for 4–5 minutes on the first side, then flip once and cook another 3–4 minutes until opaque and flaky.
- Remove fish, rest for 2 minutes, then flake into large chunks.
- Warm tortillas on the grill for 30–45 seconds per side until pliable with light char.
- Assemble tacos with cabbage, mahi-mahi, pineapple salsa, and a squeeze of lime. Serve immediately.
Notes
Use fresh pineapple for best texture and flavor. Let fish sit at room temperature before grilling for even cooking. Apply a generous spice rub for proper blackening. Flip fish only once to maintain the crust.