Mahi-Mahi Tacos with Pineapple Salsa
Comments: The firm, tasty flesh of the mahi-mahi fish is excellent for tacos. In this recipe, the spicy pineapple salsa is an interesting surprise.
Total Time: 60 minutes
Yield: 12 Tacos
Serving Size: 4
- 12 MexAmerica Corn Tortillas
- 4 4oz. mahi-mahi filets
- 2 teaspoons corn or salad oil
- 1/2 head lettuce, iceberg or green
- For the salsa:
- 1 cup canned or fresh pineapple 20 ounce can
- 2 tablespoons orange juice
- 2 teaspoons dark brown sugar
- 2 teaspoons rice wine or champagne vinegar
- 1/2 cup red bell pepper, diced small
- 3 spring garden onion cut thinly on an angle
- 1 chipotle pepper, minced small
- 1/2 teaspoon hot sauce
- Juice of one fresh lime
- 1/4 cup fresh cilantro leaves, chopped very thinly and double rinsed
- Salt and freshly ground white pepper
- First, in a non-reactive serving bowl, mix the first ten salsa ingredients together. Sprinkle with salt and freshly ground white pepper and mix again. (You can do this in the morning and let it marinate all day if you like.)
- Wash and shred the lettuce and place it in a serving bowl.
- Very lightly brush the mahi-mahi filets with the oil. Broil at least 6" from the heat until they just begin to flake when lightly raked with the tines of a fork. Get it off the heat at that point. The biggest mistake people make when cooking fish is over-doing it.
- Remove from the heat and rake the fish into a serving bowl to shred it.
- Place the tortillas (6 at a time) between two paper kitchen towels and microwave for 30 seconds. Place in a covered serving dish.
- Put everything on the table and let each person build their own tacos in whatever order they like!
Chef Lynn’s Tips:
- In my area, I have trouble finding fresh chipotle peppers, so I simply use canned ones. You can leave out the pepper if you like and increase the hot sauce to taste.
- If you don’t have dark brown sugar, just use light brown sugar. This is not critical.
- Another option is to deep fry the tortillas in the shape of a taco. Make sure your corn or peanut oil is 325 degrees F. Then, (using two hands) hold the bottom of the taco in the oil until it holds its shape, about 15 seconds. Then drop the taco into the oil to finish frying. Fry until just golden brown. Remember that it will continue to brown a little more after it’s removed from the hot oil.
- If you like your salsa mild, omit the chipotle pepper and the Tabasco. You can always taste it and add in a little if it’s too mild, but once you put it in, you can’t take it out!