For a tangy twist on taco night, try Mahi Mahi Tacos topped with homemade pineapple salsa! Flaky white fish and fresh, vibrant toppings come together for the perfect balance of zesty and sweet flavors. These simple fish tacos are a healthy, delicious summer meal option, ready in 30 minutes or less!
Recipe Snapshot
PREP + COOK TIME: 23 minutes
METHOD: Skillet
OTHER TOOLS: bowl, knife and cutting board
TOTAL INGREDIENTS: 12
What’s To Love About This Recipe
- It doesn’t get any more zesty, fresh, and flavorful than this recipe! Mahi mahi tacos are light yet filling, and the pineapple salsa adds the tangiest bite.
- Mahi mahi is one of my favorite fish choices for tacos because it has a mild flavor that isn’t overly “fishy” and holds together well after cooking.
- It’s also a great fish choice for family and friends who say they don’t like fish because it is a good entry point with mild flavor and nice texture. Plus, who doesn’t like fresh, delicious tacos?
- This simple meal can be prepared start to finish in under 30 minutes. It’s a great choice for summer evenings when you don’t want to heat up multiple appliances.
- All together with the bright and tangy salsa, these flaky white fish tacos are low-calorie, high in protein, and naturally gluten-free and dairy-free!
Ingredients Needed
For the Mahi Mahi
- Mahi mahi fillets – Mahi mahi (also called dolphinfish) is a lean white fish with a slight sweetness. It works well for tacos because it’s a firmer fish that doesn’t fall apart as easily as some other varieties. Look for a wild-caught variety, either fresh or frozen.
- Olive oil – Use olive oil to help the seasonings adhere to the fillets and sear in the pan, adding a lightly golden browning.
- Homemade Cajun seasoning – I like using my homemade Cajun seasoning for this taco recipe because the slightly smoky heat pairs really well with the sweetness of the pineapple salsa, and it’s very simple to make! Other similar seasonings would work well too.
- Lime juice – Add the juice of 1 lime to the fillets along with the olive oil to add a slight tanginess to the fish before cooking.
For the Pineapple Salsa
- Fresh pineapple – Fresh pineapple gives the best flavor and texture to the salsa. Canned pineapple tends to be softer and sweeter. Remove the rind and dice it finely.
- Red bell pepper – This adds a nice burst of flavor and color! Remove the ribs and seeds, then finely dice the pepper.
- Red onion – Red onion adds a sharper flavor and makes a colorful combination with the pepper and pineapple. Dice this finely to stay consistent in size with the other ingredients.
- Jalapeño – Remove the ribs and seeds, then finely mince the pepper to add just the right amount of heat to the salsa.
- Fresh cilantro – Cilantro adds a bright, fresh flavor and complements the other flavors beautifully. Finely chop the fresh cilantro and add it to the mix.
- Lime juice – Add the juice from another lime to the salsa to brighten the flavors and help balance the sweetness of the pineapple salsa. The juice is best added to the salsa right before serving to maintain the sharpest flavors.
- Salt – Finish off the salsa with just a pinch of salt to enhance everything.
For Serving
- Corn or flour tortillas – I like using corn tortillas, but either corn or flour works well. Take a minute to warm or lightly char the tortillas to make them pliable and ready for assembly.
- Avocado – Dice an avocado and top off the tacos with this creamy element that balances the Cajun seasoning and fresh salsa.
- Fresh cilantro – Add a sprinkle on top for a fresh garnish!
- Lime wedges – Serve lime wedges to add an extra bright, tangy element to the plated tacos.
How To Make Mahi Mahi Tacos
- Pat the mahi mahi dry and place on a plate or baking sheet.
- Drizzle with 1 tablespoon of the olive oil and lime juice, then season evenly with Cajun seasoning.
- In a medium bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir well and set aside while the fish cooks.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the mahi mahi for 3-4 minutes per side, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145℉. (Ours was about ½ inch thick and took about 3 minutes per side.)
- Transfer the fish to a plate and break the fillets into large chunks.
- Warm the tortillas in a dry skillet or directly over a gas flame until lightly charred.
- Fill each tortilla with mahi mahi, top with pineapple salsa, diced avocado, and fresh cilantro. Serve immediately with lime wedges.
Pro Tips
- You can use either fresh or frozen mahi mahi fillets. If you use frozen fillets, thaw them completely according to package directions and pat them very dry before seasoning and cooking.
- Most mahi mahi that I buy comes with the skin removed. If the fish has the skin intact, I typically leave it on while cooking because it will easily separate from the fish once cooked.
- Mahi mahi is done when it flakes easily with a fork and reaches 145℉. It should look opaque throughout rather than translucent.
- I make the pineapple salsa while the fish cooks (rather than at the end) so the flavors have a few minutes to come together before serving.
- Use a mini-chopper to quickly and evenly dice ingredients for the pineapple salsa.
- Fish cooks much faster than most people might expect. I start checking for doneness early because overcooked mahi mahi becomes dry very quickly.
- I prefer breaking the cooked fish into large chunks rather than shredding it, so the tacos have more texture.
- Warming the tortillas is worth the extra few minutes at the end. Warm tortillas are softer, more flexible, and less likely to tear when filled.
- These tacos are best assembled just before serving so the tortillas don’t become soggy from the fish and salsa.
Recipe Substitutions and Variations
- If I can’t find mahi mahi, cod, halibut, grouper, or even tilapia can work as a substitute.
- To adjust the recipe for more spice, you can include some jalapeño seeds in the salsa, increase the amount of Cajun seasoning, add a dash of cayenne pepper to the seasoning, or drizzle the tacos with hot sauce when serving.
- For less spice, feel free to omit jalapeño peppers from the salsa or reduce the amount of Cajun seasoning.
- Other tasty seasoning options for mahi mahi include blackening seasoning, lemon pepper, or a simple salt, pepper, and garlic blend.
- Want to try cooking mahi mahi with a different method? Air fryer mahi mahi takes just 10 minutes!
How To Serve Mahi Mahi Tacos
Mahi mahi tacos are the perfect quick, easy dinner when you want something light but absolutely delicious. These tacos are amazing for spring and summer meals when fresh pineapple is in season, and you don’t want to heat up the kitchen.
For a fuller meal, serve the tacos with a crunchy, creamy coleslaw or with a side of Instant Pot pinto beans. Add a fresh fruit salsa for dessert and enjoy every bite of your flavor-packed meal!
If you have leftover mahi mahi, make easy fish taco bowls for the next day or as a variation on tacos.
Toppings For Mahi Mahi Tacos
For taco toppings, I like keeping these simple with avocado, cilantro, and lime so the fish and pineapple salsa remain the star of the meal.
The pineapple salsa provides most of the flavor and moisture, so I usually don’t feel like these need an additional sauce, though a lime crema or chipotle lime mayo would also be amazing. Fresh mango salsa is another topping option in place of pineapple salsa.
Don’t forget to add a squeeze of fresh lime juice before taking your first bite!
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover mahi mahi in a sealed container in the fridge for up to 2 days. Store pineapple salsa, tortillas, and any other topping separately from the fish to maintain freshness. (I don’t typically freeze leftover cooked fish tacos because the texture isn’t nearly as good after thawing.)
How To Best Reheat Leftovers
Leftover fish reheats best on low heat in a skillet or air fryer. Microwaving tends to dry it out quickly.
What does mahi mahi taste like?
Mahi mahi has a neutral, slightly sweet flavor that won’t leave a “fishy” taste at all. The meat is lean, and the texture is on the firmer side which works well in tacos and a variety of serving options.
Is mahi mahi healthy?
Mahi mahi is a healthy option because it contains omega-3 fatty acids, is low in calories, and has a high protein content per serving. When reliably sourced (usually this means wild-caught and packaged by quality brands or retailers), it can be a wonderful addition to a healthy diet.
Frequently Asked Questions
Can I use frozen mahi mahi for tacos?
Yes, you can use frozen mahi mahi for this taco recipe. If you use frozen mahi mahi, thaw it completely and pat it very dry before seasoning and cooking.
What’s the best seasoning for mahi mahi?
I like using a smoky Cajun seasoning to balance the sweetness of the pineapple salsa. However, there are plenty of seasoning options that would work well, including a citrusy-garlic blend or an herb-and-garlic blend.
Which tortillas are best for mahi mahi tacos?
Corn tortillas are my first choice for fish tacos, but flour tortillas work well if that’s what your family prefers.
Can I make these dairy-free or gluten-free?
With corn tortillas, this recipe is naturally gluten-free and dairy-free! It’s a great menu item to serve when you need to accommodate a variety of dietary needs.
Mahi Mahi Tacos (With Fresh Pineapple Salsa!)
Equipment
- Skillet
- Bowl
Ingredients
For the Mahi Mahi
- 1½ pounds mahi mahi fillets
- 2 tablespoons olive oil
- 1½ tablespoons Homemade Cajun Seasoning
- Juice of 1 lime
For the Pineapple Salsa
- 2 cups fresh pineapple diced
- ½ red bell pepper finely diced
- ¼ cup red onion finely diced
- 1 jalapeño seeded and minced
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
For Serving
- 8-10 corn or flour tortillas
- 1 avocado diced
- Fresh cilantro
- Lime wedges
Instructions
- Pat mahi mahi dry and place on a plate or baking sheet.
- Drizzle with 1 tablespoon of olive oil and lime juice, then season evenly with Cajun seasoning.
- In a medium bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir well and set aside while fish cooks.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook mahi mahi for 3-4 minutes per side, depending on thickness, until fish flakes easily with a fork and reaches an internal temperature of 145℉.
- Transfer fish to a plate and break fillets into large chunks.
- Warm tortillas in a dry skillet or directly over a gas flame until lightly charred.
- Fill each tortilla with mahi mahi, top with pineapple salsa, diced avocado, and fresh cilantro. Serve immediately with lime wedges.
Notes
- Store leftover mahi mahi in a sealed container in the fridge for up to 2 days, storing the salsa, tortillas, and other toppings separately to maintain freshness.
- Reheat leftover fish on low heat in a skillet or air fryer rather than the microwave, which tends to dry it out quickly.
- If using frozen mahi mahi fillets, thaw them completely according to package directions and pat them very dry before seasoning and cooking.
- Most mahi mahi comes with the skin already removed, but if the skin is intact, it’s fine to leave it on while cooking since it separates easily once done.
- Mahi mahi is cooked through when it flakes easily with a fork, looks opaque throughout, and reaches 145℉.
- Fish generally cooks faster than expected, so start checking for doneness early to avoid drying it out.
- Make the pineapple salsa while the fish cooks so the flavors have time to meld before serving.
- Warmed tortillas are softer, more flexible, and less likely to tear during assembly.
- Assemble the tacos just before serving so the tortillas don’t get soggy from the fish and salsa.
