Best Mahi Mahi Taco – How to Make Mahi Mahi Taco

Photo: Andrew Boye; Food curator: Spencer Richards

The mahi mahi is a fish native to a number of regions including the Indian Ocean, the Gulf of Mexico, and the waters around Hawaii (hence the name Hawaiian, meaning “very strong”). Mahi Mahis is a strangely gorgeous fish with almost short heads and striking green-yellow ombré scales. And luckily for us, mahi mahi tastes better than it looks, and is the perfect ingredient to use in grilled tacos.

Tender and tasty, mahi mahi stands up well on the grill and is even better when marinated. You can use a traditional citrus oil mixture. But here we used a marinade of mayonnaise that adds some richness and a lot of flavor that makes it similar to the black fish you might find in the South. Toss the fish on a tortilla with some spicy pineapple jalapeno sauce and you’ve got a great summer night for tacos. Although you may also want to make some frozen pineapple margaritas.

Made this recipe? Let us know how it turned out in the comments below!

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yields:

3-4


quotas

Preparation time:

0

hours

10

minute

total time:

1

hour

0

minute

pineapple sauce

1/2


medium white onion, thinly sliced

1


Jalapenos, thinly sliced

1 tbsp.

Fresh coriander, finely chopped

1/4 c.

apple cider vinegar

2 tbsp.

Extra virgin olive oil

For Mahi Mahi Taco

1/4 tsp.

Freshly ground black pepper

pinch cayenne (optional)

1 lb.

Mahi-mahi slices, cut into 6 taco-sized portions

Fresh coriander for serving

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  1. Make pineapple sauceaIn a large bowl, combine the pineapple, onion, jalapeno, cilantro, vinegar, and oil. Flip until covered, cover with plastic wrap, and refrigerate for 30 minutes or up to 2 hours.
  2. In a small bowl, combine the paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.
  3. Dry the mahi mahi patty and transfer it to a large bowl. Pour mayonnaise and sprinkle with the seasoning mixture. Flip the fish until completely covered and refrigerate for at least 20 minutes, or up to 1 hour.
  4. Heat the grill on medium heat for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.
  5. In the last minute of cooking, add the tortillas to the grill until tender and slightly charred on both sides. Top the tacos with a piece of fish, a bit of pineapple salsa, a pinch of cilantro, and some lemon wedges.

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What are tacos with pineapple slaw

Photo: Andrew Boye; Food curator: Spencer Richards

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