Blackened Mahi Mahi Tacos with Pineapple Salsa: A Flavorful Fiesta in Every Bite!
Welcome to a tantalizing recipe that will transport your taste buds to a tropical paradise with every bite — Blackened Mahi Mahi Tacos with Pineapple Salsa. Perfect for a summer cookout, a casual family dinner, or even a special gathering, these tacos promise a delicious blend of spicy, sweet, and savory flavors.
Why Choose Mahi Mahi for Your Tacos?
Mahi Mahi, known for its firm texture and mildly sweet flavor, is an excellent choice for creating flavorful tacos. When blackened with a medley of spices, it develops a gorgeous crust that’s aromatic and bursting with taste. Moreover, Mahi Mahi is a sustainable fish option, rich in nutrients such as protein, vitamins, and Omega-3 fatty acids.
Ingredients You’ll Need
For the Blackened Mahi Mahi:
- 4 Mahi Mahi fillets (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to heat preference)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pineapple Salsa:
- 1 cup diced pineapple
- ½ cup diced red bell pepper
- ¼ cup finely chopped red onion
- ¼ cup freshly chopped cilantro
- Juice of 1 lime
- Salt to taste
Additional Ingredients:
- 8 small corn tortillas
- 1 avocado, sliced
- 1 cup shredded purple cabbage
- 1 lime, cut into wedges for serving
- Fresh cilantro leaves for garnish
Step-by-Step Cooking Instructions
1. Prepare the Blackening Seasoning
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well to blend the spices.
2. Season the Mahi Mahi
Pat the Mahi Mahi fillets dry with paper towels. Rub each fillet with olive oil and coat evenly with the blackening seasoning. Press the seasoning gently into the fish to adhere.
3. Cook the Mahi Mahi
Preheat a large skillet over medium-high heat. Add the seasoned Mahi Mahi fillets. Cook for 3-4 minutes on each side until the fish is opaque and charred on the outside. Remove and let the fillets rest before flaking them with a fork into large pieces.
4. Make the Pineapple Salsa
In a medium bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, and lime juice. Toss gently but thoroughly and season with salt to taste. Set aside to let the flavors mingle.
5. Warm the Tortillas
Heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side or until they are pliable and slightly charred. Keep them wrapped in a clean cloth to stay warm.
6. Assemble the Tacos
Place some flaked Mahi Mahi onto each tortilla. Top with shredded purple cabbage, a few slices of avocado, and generous spoonfuls of the pineapple salsa. Garnish with fresh cilantro leaves.
7. Serve with a Squeeze of Lime
Serve the tacos immediately with lime wedges on the side. Encourage guests to squeeze the lime over their tacos for an added zesty kick.
