919 Backyard BBQ; Blackened Mahi Mahi Tacos with Mango-Pineapple Salsa

This month, I wanted to share a very popular recipe with a different protein than our typical beef, chicken and pork – mahi mahi! I’ve always loved this fish cooked blackened on the blackstone or cast iron and served with a sweet and spicy mango pineapple salsa. It is great on a taco, is healthy and will definitely be a crowd pleaser!

Ingredients:

  • Desired amount of mahi (1.5-2 lbs can easily feed four people)
  • Blackening seasoning 
  • Taco shells (flour or corn, I prefer flour for these)
  • Olive oil

Mango Pineapple Salsa Ingredients:

  • 1 fresh pineapple
  • 2 ripe mangos
  • 1 red bell pepper
  • 1 jalapeno (de-seeded)
  • ½ cup cilantro
  • Half (or whole) red onion
  • Juice of 2 limes
  • Salt (to taste)

Instructions:

  • Slice mahi (if whole) into filets or desired size. I usually get the mid section of the fish and cut into smaller tender shapes to cook quickly.
  • Season mahi with blackening seasoning. 
  • Let the seasoning sit in for a bit while you prep the salsa.
  • Chop all fruits, veggies and cilantro.
  • Combine in a large bowl, then add salt and lime juice.
  • Stir it up and store in the fridge. 
  • Preheat the skillet or griddle to medium-high heat.
  • Add olive oil.
  • Place mahi down skin side up and let cook for 3-4 minutes.
  • (Optional) While the fish is cooking, I like to char the tortillas over the gas stove directly or on the griddle.
  • Flip over and cook for an additional 2-4 minutes. It should be nice and charred from the seasoning and flake off easily with a spoon – internal temp I look for is 137-140°.
  • Take the fish off and slice it up or pull it off with a fork – assemble tacos with the mango pineapple salsa and whatever other taco toppings you like!
  • I like to add some more chopped cilantro, avocado and some cholula hot sauce. 
  • Enjoy!

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by VERONICA DOYLE Mbuji Mayi, 1984. A young

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