Grilled Mahi Tacos with Pineapple Mango Salsa. Chop everything and throw it in a bowl. Season it and put it in the fridge. Brush olive oil on your filets and add your seasonings to both sides.

Grilled Mahi Tacos with Pineapple Mango Salsa Prepare of Salt pepper garlic powder and old bay. Ingredients of Grilled Mahi Tacos with Pineapple Mango Salsa. You need of Salt pepper garlic powder and old bay. You can cook Grilled Mahi Tacos with Pineapple Mango Salsa using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Grilled Mahi Tacos with Pineapple Mango Salsa

  1. It’s 1 1/2 lb of mahi mahi filets.
  2. You need of Olive oil.
  3. It’s of Salt pepper garlic powder and old bay.
  4. It’s of Corn tortillas.
  5. Prepare of FOR THE SALSA:.
  6. It’s 1/2 of a fresh pineapple, cleaned and diced small, or you could use canned. I recommend pineapple tidbits.
  7. You need 1/2 of a vidalia onion diced small.
  8. It’s 1 of mango, cleaned and diced small or use canned and dice it small.
  9. Prepare 1 of jalapeño, seeded and diced small.
  10. You need small handful of cilantro, chopped.
  11. You need to taste of Salt pepper and a good dash of old bay.
  12. You need of Juice of 1 lime.
  13. It’s 1 tbsp of sugar.

For the Mango Pineapple Salsa, cut the mango into very small dice and place into a small bowl. Cut the pineapple into small dice as well and add to the bowl. For the salsa: Cut tomatoes in half and remove all the juice and seeds. Cut into a small cubes pineapple, mango, and tomatoes.

Grilled Mahi Tacos with Pineapple Mango Salsa step by step

  1. I made the salsa first. Chop everything and throw it in a bowl. Season it and put it in the fridge..
  2. Brush olive oil on your filets and add your seasonings to both sides. Cook on a hot grill until cooked through. Lightly toast your tortillas on the grill..
  3. Lay your fish on the tortilla and a spoonful of the salsa. I made my Tangy Slaw to put between the fish and the salsa. Dig in!!.

Finely dice jalapeno and red onion. To prepare the salsa, combine the pineapple, diced bell pepper, onion, cilantro, jalapeno, salt & pepper and lime juice in a bowl. To cook the fish, warm a large skillet over medium-high heat and add non-stick spray. Then we gave the corn tortillas a quick turn on the grill to heat them up. We loaded the tortillas with fish, avocado, mango salsa, red cabbage, and cilantro and sat down to enjoy.

source: cookpad.com