Grilled Mahi-Mahi Tacos with Pineapple-Jalapeño Salsa
Smoky cumin-rubbed mahi-mahi in warm corn tortillas, topped with crunchy cabbage and a sweet-spicy pineapple salsa.
Mahi-mahi is a firm, mild fish that grills without falling apart, which makes it a natural fit for tacos — it flakes into neat pieces you can pile onto a tortilla rather than crumbling into mush. A quick rub of cumin, smoked paprika, and lime does most of the flavor work before the fish ever touches the grill.
The pineapple-jalapeño salsa is what ties everything together, its sweetness cutting through the smokiness of the fish while the jalapeño keeps things lively. Built on corn tortillas rather than flour, this is a naturally gluten-free meal, and with lean fish as the main protein it comes together as a high-protein dinner that doesn't lean heavily on added fat — most of what's here is fish, corn, cabbage, and fruit.
Ingredients
- 1.5 lbs mahi-mahi fillets
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 lime, juiced
- 8 small corn tortillas
- 1 cup diced fresh pineapple
- 1 jalapeño, minced
- 0.25 cup red onion, diced
- 2 tbsp chopped cilantro
- 1 cup shredded cabbage
- salt, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Rub the mahi-mahi with olive oil, cumin, smoked paprika, lime juice, and salt.
- 2Grill or pan-sear the fish 4 minutes per side until it flakes easily.
- 3Combine pineapple, jalapeño, red onion, and cilantro for the salsa.
- 4Warm the corn tortillas in a dry skillet or over an open flame.
- 5Flake the fish and assemble the tacos with shredded cabbage, fish, and pineapple salsa.