I love tacos. I eat them probably once a week whether at home or at a restaurant (sometimes both). The great thing about tacos is that the limits are pretty endless. Almost anything and any type of meal can be put inside that delicious tortilla.
My go-to is usually steak or ground chicken tacos (which I promise to share my recipes for later!) but tonight I decided to mix it up a little with a play off of fish tacos. I pulled the idea for this recipe from the book ingeniously called “Tacos” by Mark Miller.
Hawaiian Fish Tacos
- ~ 10 oz Mahi Mahi (I bought the frozen pre-packaged pieces from Publix)
- 4 small tortillas (you can use corn or flour – I used flour)
- 1/4 cup of oil (I used olive oil)
- 2 TBSP lime juice
- Salt & Pepper to taste
- Pineapple (I bought pre-sliced wedges)
- Hot sauce (to taste)
I defrosted the mahi and chopped it up into cubes and let it marinate in the oil, lime juice, salt and pepper for about 10 minutes.
While that was marinating, I tossed the pineapple in a bit of hot sauce and threw it on my grill pan. Obviously the more hot sauce you add the spicier it is. I just did a light drizzle over mine as I was going for a little “spicy and sweet” taste.
Side note: I LOVE grilled pineapple. Almost as much as I love tacos. Grilling the pineapple makes it softer and sweeter than eating it raw and is delicious all on its own. The recipe certainly doesn’t require the hot sauce, but if you nix it – you may want to add some sort of additional spice (whether cayenne, creole, garlic, paprika, lemon pepper) to the fish while it marinates – to give the fish itself a little oomph).
After the pineapple had some nice grill marks on both sides I pulled it off and chopped it up.
Then I threw the mahi on the grill. Since the pineapple was already on it, it was nice and hot and the oil helped it not stick to the pan.
Grill this until cooked and get some nice marks on it as well.
Then assemble your taco and enjoy!
Fish tacos are pretty versatile so feel free to add whatever toppings you’d like! The main recipe called for avocado which would have added some nice creaminess to go along with the heat, but mine wasn’t ripe yet so I went for a little dollop of sour cream.
Additional topping ideas
- Avocado slices
- Sour cream