Recipe courtesy of Mark Ellman

Maui Tacos' Fish Taco with Pineapple Tomato Salsa

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  • Total: 1 day 25 min
  • Prep: 1 day 15 min
  • Cook: 10 min
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1/2 cup pineapple juice

1/2 cup lime juice

1 tablespoon salt

1 tablespoon fresh oregano, chopped

6 garlic cloves, chopped

1 teaspoon fresh ground pepper

1/2 pound fresh Mahi Mahi, tuna or cod

Two 6-inch flour or corn tortillas, warm

1 tablespoon cilantro, chopped

2 tablespoons red onion, chopped

Pineapple Tomato Salsa, recipe follows

Pineapple Tomato Salsa:

1 cup diced pineapple

1/2 cup red tomato, seeded and diced

1/2 cup yellow tomato, seeded and diced

1/2 cup tomatillo, diced

1/2 cup green tomato

2 limes, juiced

3 cloves garlic, chopped

1 tablespoon ginger, chopped

3 tablespoons chopped cilantro

1 tablespoon fresh chopped mint

Jalapeno, diced, to taste

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper


  1. Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.

Pineapple Tomato Salsa:

  1. Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.