Flaky, seasoned mahi-mahi tucked into warm corn tortillas with a crunchy slaw and a zesty chipotle cream sauce. A taste of California sunshine, this fresh and vibrant meal is perfect for a quick weeknight dinner.
A vibrant, tropical salsa bursting with sweet pineapple, spicy jalapeño, and fresh cilantro. This refreshing dip is perfect with grilled fish, chicken tacos, or simply with tortilla chips.
A classic American side dish perfect for picnics and barbecues. Creamy, tangy, and loaded with crunchy vegetables and tender macaroni, this salad is always a crowd-pleaser and comes together in no time.
About Mahi-Mahi Fish Tacos, Pineapple Salsa and Macaroni Salad
Crispy Mahi-Mahi fish tacos with tangy pineapple salsa – a fresh, vibrant, and delicious meal!
This hawaiian dish is perfect for lunch. With 1089.0900000000001 calories and 50.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
(finely shredded)
0.25 cup Cilantro (freshly chopped)
0.25 cup Red Onion (thinly sliced)
3 tbsp Lime Juice (freshly squeezed, from about 2 limes, divided)
0.5 cup Sour Cream (or Greek yogurt)
2 pcs Chipotle Peppers in Adobo (minced)
1 tbsp Adobo Sauce (from the can of chipotles)
8 pcs Corn Tortillas (6-inch size)
1 pcs Avocado (pitted and sliced)
4 pcs Lime Wedges (for serving)
Instructions
1
Prepare the Crunchy Slaw
In a medium bowl, combine the shredded green cabbage, red cabbage, chopped cilantro, and thinly sliced red onion.
Drizzle with 2 tablespoons of fresh lime juice and sprinkle with 1/4 teaspoon of salt.
Toss everything together until well combined. Set aside for at least 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
2
Make the Chipotle Crema
In a small bowl or food processor, combine the sour cream, minced chipotle peppers, adobo sauce, and the remaining 1 tablespoon of lime juice.
Season with 1/4 teaspoon of salt. Whisk or blend until the sauce is smooth and creamy.
Taste and adjust seasoning if needed. Set aside. This can be made up to 2 days in advance and stored in the refrigerator.
3
Season and Cook the Mahi-Mahi
Thoroughly pat the mahi-mahi fillets dry with paper towels. This is key for a good sear.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, the remaining 1/2 teaspoon of salt, and black pepper.
Rub this spice mixture evenly over all sides of the fish fillets.
Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
Carefully place the seasoned fillets in the hot pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Transfer the cooked fish to a plate and let it rest for 2-3 minutes before gently flaking it into bite-sized pieces.
4
Warm the Tortillas
While the fish rests, warm the corn tortillas. You can do this by heating them one at a time in a dry skillet for 30-45 seconds per side until soft and lightly toasted.
Alternatively, for a slight char, carefully warm them directly over a low gas flame for a few seconds per side using tongs.
Keep the warmed tortillas wrapped in a clean kitchen towel to stay warm and pliable.
5
Assemble and Serve
Lay out the warm tortillas on a clean surface.
Divide the flaked mahi-mahi evenly among the tortillas.
Top each with a generous spoonful of the crunchy slaw.
Drizzle with the chipotle crema and garnish with a few slices of fresh avocado.
Serve immediately with extra lime wedges on the side for squeezing.
49cal
1gprotein
12gcarbs
0gfat
Ingredients
1.5 cup fresh pineapple (diced into 1/4-inch pieces)
0.5 cup red onion (finely diced)
0.5 cup red bell pepper (finely diced)
1 pcs jalapeño (finely diced, seeds and ribs removed for less heat)
0.25 cup cilantro (freshly chopped)
2 tbsp lime juice (from about 1 lime, freshly squeezed)
0.5 tsp salt (or to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Prepare the Ingredients
Dice the fresh pineapple, red onion, and red bell pepper into small, uniform 1/4-inch pieces. This ensures a balanced flavor in every bite.
Finely dice the jalapeño. For a milder salsa, make sure to remove all seeds and the white ribs from the inside.
Roughly chop the fresh cilantro.
2
Combine and Season
In a medium-sized mixing bowl, combine the diced pineapple, red onion, red bell pepper, and jalapeño.
Add the chopped cilantro and pour the fresh lime juice over the mixture.
Season with salt and freshly ground black pepper.
Gently stir everything together until all the ingredients are evenly distributed.
3
Chill and Serve
For the best flavor, cover the bowl and refrigerate the salsa for at least 15-30 minutes. This allows the flavors to meld and develop.
Give the salsa a final stir before serving. Taste and adjust seasoning if necessary.
Serve chilled with tortilla chips, or as a topping for grilled chicken, fish tacos, or pork.
1.5 cup mayonnaise (Use full-fat for the best creamy texture)
3 stalks celery (Finely chopped)
1 medium red onion (Finely diced)
1 medium red bell pepper (Finely diced)
4 large hard-boiled eggs (Peeled and chopped)
3 tbsp white vinegar (Apple cider vinegar can also be used)
2 tbsp dijon mustard
1 tbsp granulated sugar (Balances the acidity)
0.5 tsp black pepper (Freshly ground is best)
0.5 tsp paprika (For garnish)
Instructions
1
Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.
2
Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.
3
Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.
4
Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.
5
Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.
