Mahi-mahi makes a perfect fish taco, and we wanted to share a fish taco recipe that reminds us of being in the Caribbean. The warm Caribbean spices combined with the pineapple salsa makes these Mahi-Mahi Fish Tacos a great option for a delicious taco feast or your next Taco Tuesday!
Mahi-Mahi
Mahi-mahi is one of our favorite types of white fish as it has a nice mild flavor that is slightly sweet with a somewhat firm texture. It is quite popular in North America, the Caribbean, and many other places around the world, but it is extremely popular in Hawaii (where the name originates). This fish is also known as mahi, dorado, and dolphinfish. We find it fairly easily at the grocery store, either fresh fish or flash frozen. It is a great fish that you should try if you haven’t had it before.
If you love mahi-mahi like we do, check out our recipe for Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce.
Caribbean Flavors
The homemade West Indies 5-spice seasoning mix we used in this recipe has the spice ratio we think works the best for a variety of meats. However, on fish, and especially mahi-mahi, it works perfectly! The warm flavors of these dried spices on the mahi mahi fish tacos are incredible and we are sure you’ll love them as well.
You’ll have extra seasoning, so try it on chicken or pork for an exotic island taste. Find this seasoning blend on the recipe card below.
Pineapple Salsa
We are big fans of fruit salsas, especially on fish tacos, and this one is exactly what we were shooting for. Sometimes fruit salsas can be way too sweet, and that is what we tried to avoid in this recipe.
The pineapple can certainly be substituted with your favorite tropical fruit, like mango or papaya, but we prefer the taste and texture of pineapple the best here. Mango salsa is a close second. The jicama gives a bit of crunch, and the serrano peppers have the right amount of heat. Altogether, these ingredients add a great flavor to the tacos.
Cilantro is a must for overall flavor and the apple cider vinegar brings everything together to make a perfect fish taco, and these are especially nice on these mahi mahi tacos.
Tortillas
Our favorite tortilla for this mahi-mahi tacos recipe is a small “street taco” size flour tortilla. But use corn tortillas or a different variety if you prefer. Or if you are a sourdough baker, try our Sourdough Tortillas.
Right before we are about to serve the tacos while the fish cooks, we put the tortillas directly on the gas burner of our stove with an open flame and flip them back and forth until we get a few charred spots, and the tortilla is warmed. The flavor is enhanced, and the taco with a warmed tortilla is just better this way!
Enjoy!
We hope that you enjoy this recipe for Mahi-Mahi Fish Tacos with Pineapple Salsa for a Caribbean twist on your next Taco Night. If you are looking for easy dinner recipes, that are incredibly delicious, these healthy fish tacos are for you! If you give this recipe a try and like it, leave us a 5 star rating and comment below, or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Marinated Skirt Steak Street Tacos
- Blackened Garlic Shrimp Tacos with Cilantro Cream Sauce
- Polynesian Pulled Pork Tacos
- Teriyaki Steak Tacos
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Mahi-Mahi Fish Tacos with Pineapple Salsa
Course: DinnerCuisine: Caribbean-Inspired, Mexican-FusionDifficulty: Easy4
servings30
minutes8
minutes38
minutesIngredients
- For the West Indies 5-spice (makes 1 cup)
¼ cup Turmeric – ground
¼ cup Ginger – ground
¼ cup Cumin – ground
3 Tbsp 3 Chile Powder
3 Tbsp 3 Cinnamon – ground
- For the Fish
1.5 1.5 lbs (24oz or 680g) mahi-mahi fillets – skin off
1 Tbsp 1 West Indies 5-spice
1 tsp 1 kosher salt
4 Tbsp 4 extra virgin olive oil – divided
¾ cup flour
- For the Salsa
1 1 ¾ cups diced pineapple
1 cup 1 loosely packed cilantro
½ cup jicama – small dice
¾ cup red onion – small dice
2 2 serrano peppers
2 Tbsp 2 apple cider vinegar
2 Tbsp 2 lemon juice
1 tsp 1 kosher salt
2 Tbsp 2 extra virgin olive oil
- Additional Ingredients
Flour tortillas for serving
Your favorite hot sauce for serving if desired
Cilantro for garnish
Directions
- Prepare the Fish and Spice
- Combine all the ingredients for the West Indies 5-spice and set aside. The recipe makes more than you will need for this recipe. Remove 1 Tbsp of the 5-spice for marinating the fish.
- Cut the mahi-mahi into roughly 1/2” cubes, slightly smaller than bite-size. Put the fish in a bowl or zip-top plastic bag. Add the ¼ cup of West Indies 5-spice, salt, and 2 Tbsp of the olive oil. Coat the fish with the seasoning completely. Cover and put the fish in the fridge for at least 20 minutes and up to an hour.
- Prepare the Salsa
- Combine all ingredients in a bowl and mix thoroughly. Place the salsa in the fridge for at least 30 minutes and up to an hour.
- Cook the Fish
- Heat a large nonstick skillet on medium heat with the remaining 2 Tbsp of olive oil. Dust the fish with the flour, without letting it clump. You just want a thin layer of flour. We use a zip top bag or a large bowl to accomplish this. Add the fish and cook, until they are done, turning gently with tongs as needed to brown all sides. This should only take about 6-7 minutes in total (test a piece for doneness after 5 minutes).
- Heat the tortillas, either in an oven or directly over a gas burner. Serve the fish tacos with salsa on top and some hot sauce if desired.
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