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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.

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

Instructions

  1. Rub the mahi-mahi with olive oil, cumin, smoked paprika, lime juice, and salt.
  2. Grill or pan-sear the fish 4 minutes per side until it flakes easily.
  3. Combine pineapple, jalapeño, red onion, and cilantro for the salsa.
  4. Warm the corn tortillas in a dry skillet or over an open flame.
  5. Flake the fish and assemble the tacos with shredded cabbage, fish, and pineapple salsa.