Mahi Mahi Tacos

• 份量: 3 servings
• 准备时间: 10 minutes
• 总时间: 1 hour

配料

2 c. pineapple, chopped

1/2 medium white onion, thinly sliced

1 jalapeño, thinly sliced

1 tbsp. fresh cilantro, finely chopped

1/4 c. apple cider vinegar

2 tbsp. extra-virgin olive oil

1 tsp. smoked paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. kosher salt

1/4 tsp. oregano

1/4 tsp. freshly ground black pepper

1/4 tsp. cumin

Pinch cayenne (optional)

1 tbsp. mayonnaise

1 lb. mahi mahi fillets, sliced into 6 taco-size portions

Corn tortillas

Fresh cilantro, for serving

Lime wedges, for serving

步骤

Make the pineapple salsa: In a large bowl, combine pineapple, onion, jalapeño, cilantro, vinegar, and oil. Toss to coat, cover with plastic wrap and refrigerate for 30 minutes, or up to 2 hours.

In a small bowl, combine paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.

Pat mahi mahi dry and transfer to a large bowl. Spoon over mayo and sprinkle with the spice mixture. Toss fish until completely coated and refrigerate for at least 20 minutes, or up to 1 hour.

Preheat grill to medium high for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.

In the last minute of cooking, add tortillas to the grill until pliable and slightly charred on both sides. Assemble tacos with a piece of fish, a bit of pineapple salsa, a sprinkle of cilantro, and some lime wedges.