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white dinner plate with filled tortillas with 2 lime wedges, bowl of salsa with spoon, and plate with mahi mahi fillets
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Mahi Mahi Tacos (With Fresh Pineapple Salsa!)

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!
Course Main Course
Cuisine American, Cajun
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4
Calories 458kcal
Author Jennifer Draper

Equipment

  • Skillet
  • Bowl

Ingredients

For the Mahi Mahi

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.

Nutrition

Calories: 458kcal | Carbohydrates: 42g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 124mg | Sodium: 181mg | Potassium: 1254mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2239IU | Vitamin C: 68mg | Calcium: 94mg | Iron: 4mg