Seared Mahi-Mahi Tacos with Pineapple Salsa and Cilantro-Lime Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Pan-seared mahi-mahi fillets nestled in warm corn tortillas topped with a vibrant pineapple salsa and a zesty cilantro-lime slaw. This mexican-inspired seafood ready in about 30 minutes blends cut into 4 portions mahi-mahi fillets, small corn tortillas, fresh pineapple chunks 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.

Ingredients

• 1 lb, cut into 4 portions mahi-mahi fillets
• 8 small corn tortillas
• 1 cup, fresh pineapple chunks
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup, chopped fresh cilantro
• 3 tbsp, divided lime juice
• 2 cups, shredded green cabbage
• 1/4 cup mayonnaise
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: In a medium bowl, combine 1 cup fresh pineapple chunks, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 minced small jalapeño, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice. Toss gently and set aside to let flavors meld.
2. Step 2: In another bowl, whisk together 2 cups shredded green cabbage, 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper until the slaw is evenly coated and creamy.
3. Step 3: Pat dry 1 lb mahi-mahi fillets cut into 4 portions. Mix 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then rub evenly onto both sides of the fish.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mahi-mahi fillets and sear for 3-4 minutes per side until golden brown and cooked through, with an internal temperature of 145°F.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
6. Step 6: Assemble tacos by placing a seared mahi-mahi portion on each tortilla, topping with 2 tbsp pineapple salsa and 2 tbsp cilantro-lime slaw. Serve immediately with lime wedges on the side.