Blackened Mahi-Mahi Tacos with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy blackened mahi-mahi fillets paired with sweet and tangy pineapple salsa for vibrant summer tacos. This mexican-inspired tacos & burritos ready in about 25 minutes blends blackening seasoning, olive oil, diced fresh pineapple into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb mahi-mahi strips with 2 tbsp blackening seasoning until evenly coated. Heat 2 tbsp olive oil in a large skillet over medium-high heat and cook the fish for 3-4 minutes per side until blackened and cooked through.
  2. Step 2: In a bowl, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 2 tbsp lime juice to make the pineapple salsa.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by filling each tortilla with cooked mahi-mahi strips and topping with pineapple salsa. Serve immediately.

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Frequently asked questions

How long does Blackened Mahi-Mahi Tacos with Pineapple Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Blackened Mahi-Mahi Tacos with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Blackened Mahi-Mahi Tacos with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackened Mahi-Mahi Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blackened Mahi-Mahi Tacos with Pineapple Salsa?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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