Grilled Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Crema

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

Light and fresh grilled mahi-mahi fish tacos topped with a vibrant pineapple salsa and a cooling cilantro-lime crema. This mexican-inspired seafood ready in about 25 minutes blends olive oil, chili powder, ground cumin 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

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Instructions

  1. Step 1: In a bowl, toss 1 lb mahi-mahi strips with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the mahi-mahi strips for 3 minutes per side until opaque and grill marks form.
  3. Step 3: In another bowl, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, and 2 tbsp fresh lime juice. Mix gently to create pineapple salsa.
  4. Step 4: In a small bowl, whisk together 1/2 cup sour cream, 1 tbsp lime juice, and 1/4 tsp salt to make cilantro-lime crema.
  5. Step 5: Warm 8 corn tortillas on the grill for 30 seconds each side.
  6. Step 6: Assemble tacos by placing grilled mahi-mahi strips on tortillas, topping with pineapple salsa, and drizzling with cilantro-lime crema before serving.

Frequently asked questions

How long does Grilled Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Crema 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 Grilled Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Crema?

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 Grilled Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Crema?

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 Grilled Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Crema 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 Grilled Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Crema?

Mexican seafood 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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