Mahi Mahi Tacos with Pineapple Salsa and Coconut Lime Slaw

So. Much. Flavor.

These Mahi Mahi tacos with Pineapple Salsa and Coconut Lime Slaw is like a luau-fiesta in your mouth. The fresh, juicy Mahi Mahi combined with the bright flavors of the salsa will leave you craving these tacos every single day.

Ingredients

• (4) 4-6 oz. Mahi Mahi filets

• Garlic powder

• Cumin

• Salt

• 4-8 flour tortillas, depending on size

• Coconut oil

For the Coconut Lime Slaw

• 1 lb coleslaw mix

• 1 cup shredded coconut

• Juice from 2 limes

• 1/2 to 1 tbsp. honey

For the Pineapple Salsa

• 1 bell pepper, diced

• 1/2 cup diced pineapple

• 1 roma tomato, diced

• 1 jalapeno, finely diced

• 1/4 cup sweet corn kernels

• 1/2 cup diced red onion

• 1/4 cup cilantro leaves

• Juice from 1 lime

• Cumin, to taste

• Garlic powder, to taste

• Salt, to taste

For the Aioli

• 1/2 cup sour cream

• 2 tbsp. mayo

• Juice from 1/2 lime

• 1 tbsp. sriracha

• 1/4 tsp. garlic powder

• 1/4 tsp. cumin

More Toppings

• Cotija cheese

• Lime wedges

• Cilantro

• Avocado slices

Instructions

For the Coconut Lime Slaw

• In a large bowl, combine the cabbage-coleslaw mix, shredded coconut, lime juice, and honey. Stir until cabbage is evenly coated with the lime juice and honey. Cover and refrigerate until ready to serve.

For the Pineapple Salsa

• To a bowl, add the diced bell pepper, pineapple, roma tomato, jalapeno, red onion, sweet corn kernels, cilantro leaves, lime juice, cumin, garlic powder, and salt. Stir to evenly combine. Cover and refrigerate until ready to serve.

For the Aioli

• In a small bowl, combine the sour cream, mayo, lime juice, sriracha, garlic powder, and cumin. Stir to evenly combine. Cover and refrigerate until ready to serve.

For the Mahi Mahi & Tortillas

• Drizzle liquified coconut oil on the Mahi Mahi and rub each filet so that all sides are evenly coated. This helps prevent sticking to the grill grates. Season both sides of the Mahi Mahi filets with garlic powder, cumin, and salt.

  • Note, I used a special Hawaiian Salt Blend that we bought at a farm stand on the Road to Hana in Maui. But if you don’t happen to have that…lol…garlic powder, cumin, and salt is the seasoning I’ve used when making these tacos in the past.

• To a frying pan, add a small dollop of coconut oil. Fry flour tortilla in the coconut oil over medium-high heat, flipping the tortilla after 15-30 seconds. Remove tortilla from pan and set aside. Repeat this process with remaining tortillas.

• Preheat your grill to medium heat. Grill Mahi Mahi filets approximately 2-3 minutes per side. Remove from grill, wrap in foil, and let rest for 5 minutes. Then gently cut your Mahi filets into smaller pieces (I quartered each filet) for the tacos.

Assembly

• To assemble your tacos, lay a couple of Mahi pieces down onto your tortilla. Top with the coconut lime slaw, pineapple salsa, drizzle of aioli, and, if desired, more toppings such as cotija cheese, cilantro leaves, avocado slices, and lime juice.

Mahi Mahi Tacos w/ Pineapple Salsa & Coconut Lime Slaw

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Yield: 6-8 tacos

Author: Crystal Magiera

Prep time: 30 MinCook time: 10 Mininactive time: 5 MinTotal time: 45 Min

Ingredients

• (4) 4-6 oz. Mahi Mahi filets
• Garlic powder
• Cumin
• Salt
• 8 flour tortillas, depending on size
• Coconut oil

For the Coconut Lime Slaw

• 1 lb coleslaw mix
• 1 cup shredded coconut
• Juice from 2 limes
• 1/2 to 1 tbsp. honey

For the Pineapple Salsa

• 1 bell pepper, diced
• 1/2 cup diced pineapple
• 1 roma tomato, diced
• 1 jalapeno, finely diced
• 1/4 cup sweet corn kernels
• 1/2 cup diced red onion
• 1/4 cup cilantro leaves
• Juice from 1 lime
• Cumin, to taste
• Garlic powder, to taste
• Salt, to taste

For the Aioli

• 1/2 cup sour cream
• 2 tbsp. mayo
• Juice from 1/2 lime
• 1 tbsp. sriracha
• 1/4 tsp. garlic powder
• 1/4 tsp. cumin

More Toppings

• Cotija cheese
• Lime wedges
• Cilantro
• Avocado slices

Instructions

For the Coconut Lime Slaw

1. In a large bowl, combine the cabbage-coleslaw mix, shredded coconut, lime juice, and honey. Stir until cabbage is evenly coated with the lime juice and honey. Cover and refrigerate until ready to serve.

For the Pineapple Salsa

1. To a bowl, add the diced bell pepper, pineapple, roma tomato, jalapeno, red onion, sweet corn kernels, cilantro leaves, lime juice, cumin, garlic powder, and salt. Stir to evenly combine. Cover and refrigerate until ready to serve.

For the Aioli

1. In a small bowl, combine the sour cream, mayo, lime juice, sriracha, garlic powder, and cumin. Stir to evenly combine. Cover and refrigerate until ready to serve.

For the Mahi Mahi & Tortillas

1. Drizzle liquified coconut oil on the Mahi Mahi and rub each filet so that all sides are evenly coated. This helps prevent sticking to the grill grates. Season both sides of the Mahi Mahi filets with garlic powder, cumin, and salt.
2. To a frying pan, add a small dollop of coconut oil. Fry flour tortilla in the coconut oil over medium-high heat, flipping the tortilla after 15-30 seconds. Remove tortilla from pan and set aside. Repeat this process with remaining tortillas.
3. Preheat your grill to medium heat. Grill Mahi Mahi filets approximately 2-3 minutes per side. Remove from grill, wrap in foil, and let rest for 5 minutes. Then gently cut your Mahi filets into smaller pieces (I quartered each filet) for the tacos.

Assembly

1. To assemble your tacos, lay a couple of Mahi pieces down onto your tortilla. Top with the coconut lime slaw, pineapple salsa, drizzle of aioli, and, if desired, more toppings such as cotija cheese, cilantro leaves, avocado slices, and lime juice.

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