Best Mahi Mahi Tacos
Servings: 3 - 4 serving(s)

FOR THE PINEAPPLE SALSA:
2 cups pineapple, chopped
1/2 medium white onion, thinly sliced
1 jalapeño, thinly sliced
1 Tbsp. fresh cilantro, finely chopped
1/4 cup apple cider vinegar
2 Tbsp. extra-virgin olive oil

FOR THE MAHI MAHI TACOS:
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. freshly ground black pepper
1/4 tsp. cumin
Pinch cayenne (optional)
1 Tbsp. mayonnaise
1 lb. mahi mahi fillets, sliced into 6 taco-size portions
Corn tortillas
Fresh cilantro, for serving
Lime wedges, for serving

Make the pineapple salsa: In a large bowl, combine pineapple, onion, jalapeño, cilantro, vinegar, and oil. Toss to coat, cover with plastic wrap and refrigerate for 30 minutes, or up to 2 hours.
In a small bowl, combine paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.

Pat mahi mahi dry and transfer to a large bowl. Spoon over mayo and sprinkle with the spice mixture. Toss fish until completely coated and refrigerate for at least 20 minutes, or up to 1 hour.

Preheat grill to medium high for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.

In the last minute of cooking, add tortillas to the grill until pliable and slightly charred on both sides. Assemble tacos with a piece of fish, a bit of pineapple salsa, a sprinkle of cilantro, and some lime wedges.