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Blackened Mahi-Mahi Tacos With Pineapple Salsa

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Fusion
Calories: 380
Ingredients Equipment Method Notes

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)

Equipment

  • grill
  • mixing bowls
  • tongs or spatula
  • knife and cutting board
  • basting brush

Method
 

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, cumin, oregano, black pepper, and salt.
  2. Pat mahi-mahi dry, brush lightly with oil, and press the spice rub evenly onto all sides.
  3. In a bowl, combine pineapple, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside.
  4. Preheat grill to medium-high heat (400–425°F) and oil the grates well.
  5. Grill mahi-mahi for 4–5 minutes on the first side, then flip once and cook another 3–4 minutes until opaque and flaky.
  6. Remove fish, rest for 2 minutes, then flake into large chunks.
  7. Warm tortillas on the grill for 30–45 seconds per side until pliable with light char.
  8. 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.