Change up your weekly taco night routine with this refreshing tropical inspired recipe for Mahi Mahi Tacos with Pineapple Mango Salsa!
My younger brother (I definitely can’t say “little” any more as he towers over me and is a college graduate) moved out of state to go to college several years ago. I recently had the opportunity to go visit him, the first time in about two years, and it was great catching up with him!
Even though he has lived out of state for about 6 or 7 years, he is still very much a Texan! However, one night as we were eating dinner there was a comment he said that made my jaw drop…. to the floor. He was telling us about his new job and sharing that the company provides lunch for the employees. As he was scarfing down that night’s dinner, he said that he is very appreciative of this and normally loves everything they provide, except when they have tacos or burritos.
I was like… “WHAT?!?!”
“You don’t like the taco days?? How can that be? You grew up in Texas!!”
And he was like… “Yeah, that’s exactly why I don’t. I have eaten WAY too many tacos in my life.”
Well right then and there I question how on earth he could be my brother and not like tacos. That’s like a Cajun saying they don’t like gumbo, or an Alaskan saying they don’t like salmon or a Hawaiian saying they don’t like pineapples. For Texans, tacos and BBQ are their own food group and a quintessential way of life!
Growing up we had your basic “kid” tacos- crunchy taco shells or flour tortillas, seasoned ground beef, lettuce, tomato, and cheddar cheese. While there is certainly nothing wrong with these simple tacos and they will always be comfort food, tacos can be so. Much. More.
As an adult I have learned that tacos can be filled with a variety of meats, from chicken to fish to sausage, and can have a plethora of assorted and flavorful toppings. My guess is my brother has never had a taco besides those basic tacos we grew up with and thus his negative feelings towards them.
Well today’s taco recipe, Mahi Mahi Tacos with Pineapple Mango Salsa, is certainly NOT like the ones we had growing up, yet I KNOW for a fact everyone will love them… maybe even my taco hating brother!
If you are looking to up your weekly Taco Tuesday game, then you have to make these Mahi Mahi Tacos with Pineapple Mango Salsa! They are actually really simple to make, as the fish is pan seared and seasoned with homemade taco seasoning and then topped with a refreshing Pineapple Mango Salsa! And even though tacos are BIG in Texas, it doesn’t mean they can’t taste like the tropics!
What are your favorite taco recipes! Please share in the comments below!
- For Mahi Mahi:
- 2 tablespoons coconut oil
- 1 pound wild-caught skin on Mahi Mahi fillets
- 1 tablespoon homemade or store bought taco seasoning
- ½ teaspoon each kosher salt and black pepper
- For Pineapple Mango Salsa
- 1 whole pineapple peeled, cored and diced
- 2 whole mangoes peeled, cored and diced
- 1/2 medium red onion finely diced
- 1 large jalapeno or Serrano pepper seeded and finely diced
- 2-3 tablespoons chopped fresh cilantro
- 1-2 limes juiced
- ¼ teaspoon kosher salt
- For Serving:
- White corn tortillas
- Lime wedges
- For the Mahi Mahi: Heat oil in a large skillet over medium-high heat. Place mahi mahi skin-side down in skillet and cook for 5-6 minutes. Meanwhile, sprinkle a generous amount of taco seasoning, salt and black pepper on top of the mahi mahi flesh. Reduce heat to medium and flip fish to finish cooking flesh side down for an additional 3-4 minutes, or until cooked to your desired doneness.
- Remove fish from skillet and place on a cutting board. Carefully remove skin and season flesh with remaining taco seasoning, salt and black pepper. Dice mahi mahi into bite sized pieces.
- To serve, warm tortillas wrapped in a damp paper towel in the microwave for 15-20 seconds. Alternatively, tortillas can be heated for 10-15 seconds per side over an open flame on a gas stove top burner. Place diced mahi mahi in warm tortilla and top with fresh Pineapple Mango Salsa. Serve immediately with lime wedges if desired.
- To make Pineapple Mango Salsa: In a large bowl stir together diced pineapple, mango, red onion, jalapeno, cilantro, lime juice and salt. Serve immediately or store in an air tight container in the refrigerator for 2-3 days. Salsa is also delicious served with store bought or homemade tortilla chips or grilled chicken.
Use a Serrano pepper for a spicier salsa. Or omit the peppers all together for a mild salsa.
Other taco recipes you might enjoy:
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