I love tacos! And I find it is a great meal for kids as well. I have covered the basics in my Taco Tuesday post already. Now I think it is time for a special taco series. I’ll be posting a special taco recipe each month and I am starting with this grilled mahi mahi and pineapple taco. Actually almost everything in this taco is grilled (super easy; just put everything on the grill and assemble your taco!).
You can assemble the tacos before serving like in the picture above or set the table with all the different components on small plates so that everyone can fill their own tortilla. I know this works best for my kids. Somehow they feel empowered; ‘I can decide what to eat myself’, eat more and without complaining. So I usually end up serving ‘deconstructed grilled mahi mahi and pineapple tacos’:
What is in these tacos?
Well, the main components of course are fish and pineapple. Here is a complete list of everything:
To be grilled on the bbq (or grill pan or skillet if you don’t have a grill (or don’t want to use it))
- homemade whole wheat tortillas
- fresh mahi mahi
- golden pineapple
- corn on the cob rubbed with a bit of (vegan) butter
- red onion
Sides/garnishing:
- fresh coriander leaves
- homemade roasted tomato salsa or other salsa
- guacamole or cubed avocado
- yogurt/lime/garlic dressing (super simple; whisk together some yogurt, lime juice and minced garlic)
How I make these grilled mahi mahi and pineapple tacos?
I light up our charcoal bbq (I think a charcoal bbq gives the best taste to food, but a gas bbq or a grill pan definitely work as well). I allow the coals to light and burn for at least 20 minutes to make sure they are hot and glowing before I start grilling. There should be no flames, no smoke and the coals should have an ash-gray color. That is the indication they are ready for cooking.
In the meantime I prepare the food that goes on the grill:
- You can use both fish filets or a whole fish. Usually I go for a whole fish. I place the fish on a piece of aluminum foil and rub it with salt, pepper, my homemade taco seasoning and a few slices of garlic on top and underneath the fish. I finish it off with a squeeze of lime juice. The fish is ready to go on the grill after closing the aluminum foil;
- I clean the pineapple; cut off the outside and the core like this. This will leave you with 4 long strips, then cut again lengthwise so you’ll have 8 pieces to grill;
- I rub some (vegan) butter on the corn and I sprinkle it with taco seasoning (optional);
- I cut the red onion in half (grill it flat part down);
- Tortillas (they just go on like that).
And I whisk together lime, yogurt and garlic for the dressing. I prepare the guacamole and salsa as well if I don’t have any leftovers before I start to grill.
Hit the grill!
Once the grill is ready I place everything on the grill (fish in the center, tortillas on the outside). Grilling a whole fish will take more time than filets. If you opt for whole fish place it in the center of the bbq first. 5 minutes later you can add the rest. If you use filets, everything takes more or less the same amount of time to prepare. Just flip it half way (except for the fish). If one thing goes too quick I move it to the side of the grill where it is less hot.
Prepare your tacos!
Once everything is done, I take it all to the kitchen to cut up; fish in long strips, pineapple and red onion in small chunks, corn cut off from the cob. I cube some avocado and chop some coriander leaves for garnishing. I either assemble the tacos there or put everything out on the table and dinner is ready.
We all love tacos here in this household! And this grilled fish and pineapple is one of my favorites. I hope you will like them as well. They are
flavorful – wholesome – totally adaptable – a kid’s favorite – & oh so delicious
Stay tuned for the next special Taco Series! If you love tacos, check out my guacamole 2.0 and roasted tomato salsa or just click here to go to my Taco Tuesday post and you will find everything taco related!
Grilled mahi mahi and pineapple tacos
Equipment
- (Charcoal) barbecue or grill pan
Ingredients
- 2-4 lbs mahi mahi (or other type of white fish)(2 lbs of fish filet or 3-4 lbs for whole fish, I prefer whole fish because there is less chance of the fish drying out during grilling)
- 2-3 tsp taco seasoning (homemade*** or store bought)
- salt and pepper (to taste)
- 2 cloves garlic (sliced to put on top/underneath the fish)
- 1 lime (juice, to drizzle on the fish before grilling and some for on the avocado as well)
- 1 golden pineapple (golden pineapple is extra sweet, white pineapple is tart but works as well)
- 2 medium size red onion (cut in half)
- 1 large cob of corn (husk removed)
- 1 tbsp (vegan) butter (to rub on the corn before grilling)
- 8 (whole wheat) tortillas (homemade**** or store bought)
Toppings:
- 1 handful coriander leaves
- ½ cup yogurt-lime-garlic dressing*
- ½ cup roasted tomato salsa** (homemade** or other type of store bought salsa)
- 1 small avocado (cubed or sub guacamole*****)
Instructions
- If you are using a bbq: Light up the (charcoal or gas) bbq . For charcoal: Allow the coals to light and burn for at least 20 minutes to make sure the coals are hot and glowing before grilling.
- In the meantime:Place the fish on a piece of aluminum foil and rub it with salt, pepper, (homemade) taco seasoning, a few slices of garlic underneath and on top of the fish and squeeze some lime juice on it. Close the aluminum foil tightly. The fish is ready to be put on the grill.Clean the pineapple (cut off the outside and the core like this). This will leave you with 4 long strips. Cut them again lengthwise so you'll have 8 pieces to grill. Pineapple is ready to be put on the grill.Rub (vegan) butter on the corn and sprinkle it with taco seasoning (optional). Corn is ready for the grill. Set aside.Cut the red onion in half to grill flat part down.Whisk together lime, yogurt and garlic for the dressing (see recipe below in notes). Prepare tomato salsa if you are making it yourself**
- Once the grill is ready, place everything on the grill (fish in the center, tortillas on the outside). Grilling a whole fish will take more time than filets. If you opt for whole fish start with just the fish, 5 minutes later you can add the rest. If you use filets, everything takes more or less the same amount of time to prepare. Except for the fish and the avocado with skin, flip everything half way. If one thing goes too quick, move it to the side of the grill where it is less hot.If you are using a grill pan you do the same (if it is a big pan) or you work in batches. You can opt to grill fish filets on the grill pan without foil to get a nice charred look.
- Once everything is grilled, take everything to the kitchen to cut up; fish in long strips, pineapple and red onion in small chunks, corn cut off from the cob and avocado scooped out of its skin and sliced. Either assemble the tacos and plate in the kitchen or put everything out on the table on serving plates and bowls.
Notes
DID YOU MAKE THIS RECIPE?
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