- Marinate the fresh mahi mahi filets in an airtight container with 1½ cups of teriyaki sauce. Set aside in the fridge. Reserve ½ cup to brush on the mahi mahi while grilling.
- While the mahi mahi marinates, prepare the taco toppings. Chop your pineapple, tomato, jalapeño, red onion and cilantro. Combine all in a bowl with the lime juice, salt, and pepper to make a pineapple salsa. Slice the avocados and crumble the queso fresco. Set everything aside in the fridge.
- Start a fire in a charcoal grill.
- Grill the mahi mahi for about 2 minutes on each side, or until fully cooked through. Brush each side with teriyaki while on the grill.
- Once the mahi mahi is done, remove from the grill. Toast the tortillas on the grill.
- Assemble the tacos with sliced avocado, half of a mahi mahi filet, sour cream, pineapple salsa, and queso fresco on top.
Recipe created in partnership with Jack Mancuso at @chefcuso.
