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Mahi Mahi Tacos with Pineapple Mango Salsa

Mahi Mahi Tacos with Pineapple Mango Salsa

Change up your weekly taco night routine with this refreshing tropical inspired recipe for Mahi Mahi Tacos with Pineapple Mango Salsa!
Course Main
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Heather H. of Kitchen Concoctions

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Use a Serrano pepper for a spicier salsa. Or omit the peppers all together for a mild salsa.