Paradise Island Mahi-Mahi Tacos with Tropical Salsa
Escape to the Caribbean with these delectable Mahi-Mahi Tacos, featuring succulent, buttery fish perfectly seasoned with our homemade Caribbean jerk blend. Each taco is a tropical delight, adorned with a vibrant, fresh Tropical Fruit Salsa made from juicy pineapples, mangoes, and papayas, brightened with cilantro and a splash of rum. The dish is elevated with creamy avocado slices, crisp shredded cabbage, and crunchy jicama, all nestled in warm flour or corn tortillas. Drizzled with a zesty lime sour cream, these tacos capture the essence of island flavors and are perfect for any gathering. Serve them up with a refreshing rum cocktail for the ultimate tropical experience!
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
mahi mahi fillets
4 (8-ounce pieces)
canola oil
2 tablespoons (for brushing)
Caribbean jerk seasoning
to taste (preferably homemade)
fresh pineapple
1 cup (diced)
fresh mango
1 cup (diced)
fresh papaya
1 cup (diced)
cilantro
1/4 cup (finely chopped)
grapefruit juice
1 tablespoon (or lime juice)
white rum
1 tablespoon (optional)
scotch bonnet pepper
1 (or habanero for heat)
red onion
1/4 cup (finely chopped)
honey
1-2 teaspoons (to taste)
garlic clove
1 (finely minced)
salt and pepper
to taste (for seasoning)
soft flour tortillas
8 (or corn tortillas)
avocados
2 (thinly sliced)
lime
1/2 (juice of)
red cabbage
2 cups (finely shredded)
jicama
1 cup (finely julienned)
sour cream
2 cups (for lime sour cream)
fresh lime juice
1 teaspoon (for sour cream)
fresh lime zest
1 teaspoon (for sour cream)
cilantro
to garnish (optional)
Instructions
1
Preheat your grill to medium-high heat.
2
Brush both sides of the mahi-mahi fillets with canola oil. Evenly sprinkle the Caribbean jerk seasoning on both sides, using about 1 teaspoon per side. Ensure the fish is well coated with the seasoning.
3
Place the seasoned fillets on the hot grill. Grill the fish for 3-5 minutes on each side, or until the fillets are cooked through and flake easily with a fork.
4
While the fish cooks, warm the tortillas on a clean section of the grill for about 30 seconds on each side until pliable.
5
Once cooked, remove the fish from the grill and allow it to rest for a minute. Cut the fillets into bite-sized chunks or use a fork to shred the fish coarsely.
6
Divide the grilled mahi-mahi evenly among the 8 warm tortillas.
7
Top each taco with a generous spoonful of Tropical Fruit Salsa, a slice of avocado tossed with lime juice, a handful of shredded cabbage, jicama, and a dollop of lime-infused sour cream.
8
To make the lime sour cream, mix the sour cream with fresh lime juice and zest in a small bowl until combined.
9
Garnish the tacos with additional cilantro if desired and serve immediately, accompanied by your favorite beverage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Paradise Island Tacos?
The primary protein used is four 8-ounce mahi-mahi fillets.
What seasoning is used for the fish?
The fish is seasoned with a Caribbean jerk blend, preferably homemade.
What fruits are included in the Tropical Fruit Salsa?
The salsa features fresh pineapple, mango, and papaya.
How should the mahi-mahi be cooked?
The fish should be grilled on medium-high heat for 3-5 minutes per side until it flakes easily.
What is in the lime sour cream?
The lime sour cream is a mixture of sour cream, fresh lime juice, and lime zest.
What kind of tortillas are recommended?
The recipe suggests using either 8 soft flour tortillas or corn tortillas.
What provides the crunch in the taco toppings?
Finely shredded red cabbage and julienned jicama provide a crunchy texture.
Is there alcohol in the recipe?
Yes, one tablespoon of white rum is an optional ingredient in the tropical salsa.
How do you prepare the avocado for the tacos?
Two avocados are thinly sliced and tossed with the juice of half a lime.
What type of pepper adds heat to the salsa?
A scotch bonnet or habanero pepper is used for heat.
What oil is used to brush the mahi-mahi?
Two tablespoons of canola oil are used for brushing the fish.
How should the fish be prepared after grilling?
The grilled fish should be cut into bite-sized chunks or coarsely shredded with a fork.
Can I substitute the grapefruit juice in the salsa?
Yes, lime juice is a suitable substitute for grapefruit juice.
How long should the tortillas be warmed?
Warm the tortillas on the grill for about 30 seconds on each side.
What sweetener is used in the salsa?
One to two teaspoons of honey are added to the salsa to taste.
Does the fish need to rest?
Yes, you should allow the fish to rest for one minute after removing it from the grill.
How much jerk seasoning should I use?
Use about 1 teaspoon of seasoning per side of each fillet.
What garnish is suggested for these tacos?
Additional fresh cilantro is recommended as a garnish.
Is there garlic in the salsa?
Yes, the salsa includes one finely minced garlic clove.
What kind of onion is used in the salsa?
The recipe calls for 1/4 cup of finely chopped red onion.
How many ingredients are in this recipe?
There are 23 total ingredients listed in the recipe.
How is the jicama prepared?
The jicama is finely julienned for a crunchy consistency.
What color cabbage is used?
The recipe uses 2 cups of finely shredded red cabbage.
How much cilantro goes into the salsa?
The salsa contains 1/4 cup of finely chopped cilantro.
What drink is recommended to serve with the tacos?
The recipe suggests serving the tacos with a refreshing rum cocktail.
What is the grill temperature setting?
The grill should be preheated to medium-high heat.
How much salsa is put on each taco?
The recipe recommends a generous spoonful of Tropical Fruit Salsa per taco.
Is the jerk seasoning store-bought?
The recipe mentions it is preferably homemade.
How is the salsa seasoned?
It is seasoned with salt and pepper to taste.
How many tortillas does this recipe serve?
The ingredients are portioned for 8 tortillas.