Blackened Mahi Mahi Tacos with Pineapple Salsa
A delicious and quick recipe for tacos filled with blackened Mahi Mahi and refreshing pineapple salsa, perfect for summer evenings.
Ingredients
For the Tacos
- 4 pieces Mahi Mahi fillets Can substitute with tilapia or snapper.
- 1 tablespoon Blackening Spice A mix of paprika, cayenne, garlic powder, and herbs.
- 8 pieces Corn Tortillas Whole wheat or flour tortillas can be used as gluten-free options.
- 1 cup Fresh Pineapple Can use canned unsweetened pineapple if fresh is unavailable.
- 1/2 cup Red Onion, chopped Adds color and flavor to the salsa.
- 1/4 cup Fresh Cilantro, chopped For garnish and flavor.
- 2 tablespoons Lime Juice Can substitute with lemon juice if needed.
- 1 optional Avocado, sliced For a richer flavor.
Instructions
Preparation
- In a small bowl, mix together the blackening spices: paprika, cayenne, garlic powder, and dried herbs.
- Pat the mahi mahi fillets dry with paper towels and rub each fillet generously with the blackening spice mixture.
Cooking
- In a large skillet, pour in a couple of tablespoons of oil and heat over medium-high heat.
- Once the skillet is hot, carefully place the seasoned fish into the skillet and cook for about 3-4 minutes on each side until blackened and cooked through.
Salsa Preparation
- Chop the pineapple, red onion, and cilantro, then combine in a medium bowl with lime juice and a pinch of salt.
- Stir gently and taste the salsa.
Assemble the Tacos
- Warm the corn tortillas in a separate small skillet for about 30 seconds on each side.
- Flake the blackened mahi mahi with a fork and place into each tortilla.
- Top each taco with pineapple salsa and sliced avocado if desired.
Serve
- Enjoy the tacos with family and friends.
Notes
For added heat, include diced jalapeños in the salsa. Consider preparing the salsa in advance to enhance flavors.