In the spirit of Taco Tuesday and with the temperatures beginning to warm up, it felt like the perfect opportunity to fire up the grill and prepare a delicious meal of mahi mahi fish tacos with a jalapeño pineapple salsa.
With winter behind us, it seems natural to crave a lighter, healthier meal that takes advantage of the fruit and vegetables readily available this time of year. This jalapeño pineapple salsa does just that with a tropical and sweet taste of the fruit and honey and a dash of heat from the pepper. It’s one of my favorite side dishes to make throughout spring and summer. Since you’ll likely have some leftover after eating the tacos be sure to have some tortillas chips on hand!
Mahi Mahi Fish Tacos | Serves 4
- 1 lb Mahi Mahi filet
- 1 tbsp Sweet Paprika
- ½ tbsp Cayenne Pepper
- ½ White Cabbage, thinly sliced
- ½ Red Cabbage, thinly sliced
- Salt and Pepper, to taste
- Corn Tortillas
- Warm grill to medium-high heat.
- Slice the mahi mahi filet into 1 inch strips. In a bowl, mix together the paprika, cayenne pepper, salt and pepper. Apply the seasoning mix to the strips of fish.
- On well oiled racks, grill the fish, covered, until it’s opaque and cooked through turning only only. Approximately 6 minutes. Remove and keep warm.
- While fish is on the grill, place a stack of tortillas wrapped in foil on the grill. Warm for 3 minutes, turning once.
Jalapeño Pineapple Salsa
- 1 (14oz) can sliced pineapple in juice, drained and juices reserved -or- fresh pineapple
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp extra-virgin olive oil
- 1 small jalapeño, seeds removed and diced (add more if you like it spicy)
- 1/3 of a medium size red onion, finely chopped
- 2 avocados, halved, pitted and cubed
- 2 tbsp minced cilantro leaves
- salt and ground pepper, for taste
- Cut pineapple into small bite size pieces
- Cut avocado into small cubes
- In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with lime juice, honey, oil and jalapeño. Season with salt and pepper, to taste.
- Add pineapple and onion to the bowl
- Gently fold in avocado and cilantro 6. Let the flavors marinate at least 15 minutes prior to serving
Assemble the tacos as follows; on warm corn tortilla place 3-4 strips of fish followed by a pinch of cabbage slaw and topped with a few spoonfuls of salsa.
Mahi mahi recipes tend to be wine-friendly, but we want to be sure to not overpower the complex array of flavors already in the dish. We paired ours with Cambria’s Benchbreak Chardonnay due to its rich fruit flavors and aromas, including pineapple. It also provided a nice, refreshing balance to the meal and complimented the warm afternoon spent on the patio.
Cheers to a great spring ahead full of delicious wines and fresh recipes!
Written By: Kristin Mansky