Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce

Grilled mahi mahi tacos served with a zesty chipotle slaw and sweet-spicy roasted pineapple sauce. The fish is seasoned with paprika and cayenne, topped with a fresh cabbage slaw, and served in warm tortillas for a perfect blend of flavors and textures.

4 servings

49 min

Published October 4, 2025

Ingredients

•2 cups chopped peeled and cored fresh pineapple
•½ whole yellow bell pepper
•1 whole fresh red jalapeño
•1 whole lime juice
•1 to taste salt and pepper
•½ head white cabbage
•½ head red cabbage
•1 bunch red radishes
•1 bunch cilantro
•1 cup mayonnaise
•1 cup sour cream
•3 whole chipotles in adobo
•1 teaspoon garlic powder
•1 to taste salt and pepper
•1 pound mahi mahi fillet
•1 tablespoon sweet paprika
•1 tablespoon cayenne pepper
•1 to taste salt and pepper
•8 whole tortillas
•1 to taste cilantro sprigs

Cooking Instructions

1.
In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
10 min
2.
In a large bowl toss together the cabbages, the radishes, and the cilantro.
5 min
3.
In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
5 min
4.
Prepare a grill for moderately high heat.
10 min
5.
While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
5 min
6.
Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
3 min
7.
Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
6 min
8.
Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.
5 min

Ingredients

•2 cups chopped peeled and cored fresh pineapple

•½ whole yellow bell pepper

•1 whole fresh red jalapeño

•1 whole lime juice

•1 to taste salt and pepper

•½ head white cabbage

•½ head red cabbage

•1 bunch red radishes

•1 bunch cilantro

•1 cup mayonnaise

•1 cup sour cream

•3 whole chipotles in adobo

•1 teaspoon garlic powder

•1 to taste salt and pepper

•1 pound mahi mahi fillet

•1 tablespoon sweet paprika

•1 tablespoon cayenne pepper

•1 to taste salt and pepper

•8 whole tortillas

•1 to taste cilantro sprigs

Cooking Instructions

In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.

10 min

In a large bowl toss together the cabbages, the radishes, and the cilantro.

5 min

In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.

5 min

Prepare a grill for moderately high heat.

10 min

While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.

5 min

Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.

3 min

Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.

6 min

Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.

5 min