Mahi Mahi Tacos with Pineapple Salsa


Mahi Mahi

4 mahi mahi filets – about 6 ounces each

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon chili powder

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon butter

1 tablespoon olive oil

The juice of 1 lemon

Pineapple salsa

2 cups diced fresh pineapple

¼ cup diced red onion

½ jalapeno, diced

Juice and zest of 1/4 of a lime (or to taste)

½ cup cilantro

1 clove minced garlic (leave out if you're sensitive)

¼ teaspoon sea salt



Mahi Mahi

  1. Blend spices in a small bowl to combine.
  2. Pat mahi mahi filets dry with a paper towel and liberally cover the filets in the spices.
  3. Place a cast iron pan over medium heat and add butter and oil to the pan. Add fish in a single layer in the base of the pan.
  4. Cook for several minutes on each side until golden brown. Try to not move them while they are cooking. After flipping allow them to cook for another 3-4 minutes on the other side and then squeeze fresh lemon juice on top.

Pineapple Salsa

  1. Mix all ingredients and chill until you are ready to use. For better flavor, allow salsa mixture to sit for at least an hour.


Gluten Free

Use gluten-free corn tortillas, verify that spices are gluten free and enjoy!


For extra flavor, add ripe avocado sliced and finely sliced red cabbage.