Description
Delicious fish tacos featuring grilled mahi mahi and a vibrant grilled pineapple salsa, perfect for a gluten-free meal.
Ingredients
Scale
- 4 guajillo chiles, dried
- 2 morita chiles, dried
- 2 tablespoons olive oil, extra virgin
- 4 cloves garlic, peeled and smashed
- 1 tablespoon oregano, preferably Mexican
- 1 tablespoon cumin, ground
- 21/2 teaspoons achiote powder
- 11/2 teaspoon paprika
- 3/4 cup pineapple juice, 100%
- 1/2 cup orange juice, freshly squeezed
- 1 onion, chopped
- 1 1/2 tablespoons honey
- 1 1/21/2 teaspoons salt
- 11/2 teaspoon black ground pepper
- 2 lbs mahi mahi, cut into 1-inch strips
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons honey, divided
- 3 pineapple slices, 1/2-inch thick
- 1 small red onion, cut horizontally into 1/2-inch whole slices
- 2 ears corn, husked
- 1/4 cup cilantro, chopped
- 1 jalapeño, minced
- 1 lime, juice and zest
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 12 corn or flour tortillas, grilled or warmed
- Grilled Pineapple Salsa
- Cotija cheese, grated
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Instructions
- Prepare the Marinade: Start by whisking together the guajillo chiles, morita chiles, olive oil, garlic, oregano, cumin, achiote powder, paprika, pineapple juice, orange juice, chopped onion, honey, salt, and black pepper. Ensure the marinade is well mixed, noticing the bright colors and zesty aroma.
- Marinate the Salmon: Place the mahi mahi strips in a dish and pour the marinade over them. Make sure every piece is coated and let it marinate for about 30 minutes. Monitor the marinating time as prolonged exposure to acidity may cook the fish and alter its texture.
- Grill the Pineapple: Preheat your grill, then place the pineapple slices on it. Listen for the sizzling sound as they make contact with the hot grates. Grill the pineapple for about 2-3 minutes per side, until they caramelize and turn golden. Keep an eye on them to prevent burning.
- Grill the Salmon: On the preheated grill, lay the marinated mahi mahi strips, ensuring not to overcrowd the grates. Grill for approximately 3-4 minutes per side or until the fish is flaky and holds grill marks. If it starts sticking, allow it a minute longer before attempting to flip.
- Make the Salsa: Once the pineapple is grilled, chop it into small chunks and combine it in a bowl with the chopped cilantro, minced jalapeño, lime juice, and lime zest. Mix well and taste; if the salsa seems bland, add additional lime juice and salt to taste.
- Warm the Tortillas: Take your sturdy tortillas and warm them on the grill or stovetop for about 1-2 minutes until they are pliable. It is crucial to properly warm them to prevent tearing during assembly.
- Assemble the Tacos: Layer a piece of grilled mahi mahi on each tortilla, followed by a generous spoonful of the fresh pineapple salsa. Aim for a balanced assembly by not overloading the tacos, ensuring they stay intact while serving.
Notes
- Storage Tips: Grilled salsa can be prepared 4-6 hours ahead of time; cover and chill until ready to serve.
- Expert Tips: Use a cast iron griddle to prevent fish from falling through the grill grates. Ensure the grill grates are clean and well-oiled before grilling the fish.
- Reheating Instructions: If needed, reheat the assembled tacos in a preheated oven at 350 degrees F for 5-10 minutes until warm.
- Serving Suggestions: Serve with lime wedges for squeezing over tacos. Pair with a light Mexican beer or margarita. Consider adding pickled onions and avocado for extra flavor.
- Recipe Variations: Substitute grilled shrimp for the fish for a seafood variation. Add mango to the salsa for a tropical twist. Use corn tortillas for a gluten-free option.
- Ingredient Notes: When selecting guajillo chiles, look for dried versions at Latin markets. If you cannot find morita chiles, chipotle chiles in adobo can work as an alternative. For the best flavor, opt for fresh lime juice and juices for your marinade. Fresh cilantro ties the dish together with a bright touch, but parsley can be used if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 199
- Sugar: 9g
- Sodium: 378mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg