Grilled mahi mahi and pineapple tacos
(BBQ) grilled fish, pineapple, corn and red onion in a charred flour tortilla topped with fresh coriander, avocado, a yogurt lime dressing and roasted tomato salsa. What is there not to like!?
Cook Time 10 minutes mins
Heating up the grill+prep time 20 minutes mins
Total Time 30 minutes mins
Course lunch, Main Course
Cuisine Mexican
Servings 4 people
Calories 519 kcal
- 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*****)
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.