Blackened Mahi-Mahi Tacos With Pineapple Salsa
Bold, smoky blackened mahi-mahi tacos topped with fresh pineapple salsa and creamy chipotle sauce. A vibrant, flavor-packed grilling recipe ready in under 30 minutes.
Equipment
- grill
- mixing bowls
- tongs
- spatula
- knife and cutting board
Ingredients
- 4 mahi-mahi fillets (6 oz each, ¾–1 inch thick)
- 2 tbsp neutral oil (avocado or grapeseed)
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 0.5 tsp ground cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp white pepper
- 2 cups fresh pineapple, finely diced
- 1 jalapeño, seeded and minced
- 0.5 red onion, finely diced
- 0.5 red bell pepper, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 lime zest
- 3 tbsp fresh lime juice
- 0.5 tsp kosher salt
- 1 tsp honey (optional)
- 0.5 cup sour cream or Mexican crema
- 2 chipotle peppers in adobo, minced
- 1 tsp adobo sauce
- 1 tbsp lime juice
- 1 pinch salt
- 12 small corn tortillas
- 1.5 cups red cabbage, shredded
- 1 avocado, sliced
- fresh cilantro leaves
- lime wedges
- flaky sea salt
Instructions
- Combine pineapple, jalapeño, red onion, red bell pepper, cilantro, lime zest, lime juice, and salt in a bowl. Mix gently and set aside.
- Whisk together sour cream, chipotle peppers, adobo sauce, lime juice, and salt until smooth. Refrigerate until needed.
- Mix all blackening spices in a bowl until fully combined.
- Pat mahi-mahi dry, coat with oil, and press spice blend firmly onto both sides to form a thick crust.
- Preheat grill to very high heat (450–500°F) and oil the grates well.
- Place fish on the grill and cook undisturbed for 3–4 minutes until a dark crust forms.
- Flip and cook another 3–4 minutes until fish is cooked through and blackened.
- Rest fish briefly, then flake into large chunks.
- Grill tortillas for 20–30 seconds per side until lightly charred and warm.
- Assemble tacos with cabbage, fish, pineapple salsa, avocado, and chipotle crema. Garnish and serve immediately.
Notes
For best results, use thick mahi-mahi fillets and very high heat to achieve proper blackening without overcooking. Char tortillas directly on the grill for added flavor. Adjust cayenne and chipotle levels to control heat.