Taco Tuesday just got a tropical upgrade, my friend! These Blackened Mahi Mahi Tacos with Pineapple Salsa are the kind of dish that makes dinner feel like a mini vacation. We’re talking tender, spicy fish topped with a juicy, zesty salsa that’s basically sunshine in a bowl. Whether you’re feeding the family or hosting friends, this recipe brings the flavor fast—with chef-worthy results and zero stress.
Why You’ll Love This Recipe
One summer evening, after a long day of swim lessons and soccer practice, I whipped up these tacos on a whim with what I had on hand. That first bite? Instant crowd-pleaser. It’s now on our regular rotation—and I bet it’ll be on yours too!
- Quick and easy for busy weeknights
- Packed with bold, smoky, and sweet flavors
- Light, fresh, and wonderfully satisfying
- Perfect for warm weather dinners or backyard entertaining
- Gluten-free friendly and easy to customize
Ingredients Breakdown
Essentials
- 1 lb mahi mahi fillets, skin removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
Pro Tips
- Use fresh mahi mahi when possible—it holds up beautifully on the skillet or grill.
- Preheat your pan to get that gorgeous blackened crust!
- If mahi mahi is unavailable, try cod or tilapia as a substitute.
- Lightly toast your tortillas directly over the burner for an extra layer of flavor.
Step-by-Step Instructions
- In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper.
- Pat mahi mahi fillets dry and rub them all over with olive oil. Coat both sides generously with the spice mixture.
- Heat a cast-iron skillet or grill pan over medium-high heat until hot.
- Add fish and cook for 3–4 minutes per side, or until blackened on the outside and opaque and flaky inside. Set aside to rest, then flake into large chunks.
- While fish cooks, make the pineapple salsa: combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup chopped red onion, 1 jalapeño (minced), juice of 1 lime, and 2 tbsp chopped cilantro in a mixing bowl. Toss well and season to taste.
- Warm tortillas in a dry skillet or over a gas flame.
- Assemble tacos with flaked mahi mahi, a generous spoonful of pineapple salsa, and optional toppings like avocado or a drizzle of crema.
Chef’s Tips and Tricks
- Don’t move the fish too soon—let it sear to get that nice crust.
- Make the pineapple salsa in advance; it gets even tastier as it sits.
- If you’re making a large batch, keep cooked fish warm in a 200°F oven until ready to serve.
- Use a fish spatula to flip the mahi mahi—it makes things so much easier.
Recipe Variations and Serving Suggestions
- Serve over rice or quinoa bowls instead of tortillas for a grain bowl twist.
- Swap pineapple for mango or peach in the salsa.
- Top with shredded cabbage or pickled onions for crunch and zing.
- Make it dairy-free by skipping crema or using a plant-based version.
- Great with a side of black beans or corn on the cob for a full meal.
FAQs
Can I use frozen mahi mahi?
Absolutely! Just make sure to thaw it fully and pat it dry before seasoning.
How spicy is the blackened seasoning?
It has a gentle heat, but you can dial the cayenne up or down to your preference.
How long will the pineapple salsa last?
It keeps well in the fridge for up to 3 days—just drain excess liquid before serving again.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb mahi mahi fillets, skin removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1 jalapeño, minced
- Juice of 1 lime
- 2 tbsp chopped cilantro
Instructions:
- Combine blackened seasoning spices and coat mahi mahi in the mixture after brushing with olive oil.
- Cook mahi mahi in a hot skillet for 3–4 minutes per side until blackened and flaky.
- Mix together pineapple salsa ingredients in a bowl and set aside.
- Warm tortillas, then assemble tacos with fish, salsa, and desired toppings.
Nutrition: 295 calories per serving
If you make these tacos, I’d love to hear how they turned out! Leave a comment below, snap a photo, and tag me @thekitchensaid on Instagram—let’s taco ‘bout it together!
