Mahi-Mahi Tacos

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Ingredients

Pineapple Salsa

  • 1 medium pineapple, diced (~3 cups)
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 1 jalapeño, ribs/seeds removed, finely diced
  • 3 tbsp lime juice (1–2 limes)
  • 1/4 tsp sea salt

Spicy Lime Drizzle

  • 1/2 cup plain non-fat Greek yogurt
  • Zest + juice of 1 lime
  • 3/4 tsp sriracha
  • Pinch of salt & garlic powder

Tacos

  • 1 lbs mahi-mahi (4 fillets)
  • Street taco-sized white corn tortillas

Seasoning Rub

  • 1/2 tbsp paprika
  • 1/2 tsp each: onion powder, salt, garlic powder, oregano, black pepper
  • Pinch of cayenne

Directions

  • Finely dice pineapple, bell pepper, red onion, jalapeno and mix together.
  • Add lime juice and sea salt. Mix.
  • Place in the fridge for 1 hour or overnight to allow flavors to blend before making and assembling tacos.
  • Place oven rack in the middle of oven. Preheat the oven to broil.
  • Mix together all ingredients for seasoning rub.
  • Pat mahi fillets dry. Sprinkle seasoning rub on both sides of fish fillets, dividing rub between the 4 fillets. Do not add fat to the fish.
  • Place fish fillets on ungreased nonstick baking pan or broiler pan.
  • Broil fish on high for 8-10 minutes or until mahi reaches an internal temp of 145 degrees Fahrenheit and flakes easily.
  • Mix together all ingredients for Spicy Lime Drizzle. Set aside.
  • Heat tortillas in a cast iron skillet until lightly toasted and pliable.
  • Flake fish and divide amongst warmed corn tortillas. Top with sauce and pineapple salsa. Enjoy!
A photo of the finished tacos

Serving Size

3 tacos

Yield

12 tacos

The Foundation would like to thank Arrowhead & Ionis for their charitable contribution to create this resource.