Grilled Mahi Mahi Tacos

2020x1000_Mahi-Mahi
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Grilled Mahi Mahi Tacos
Baja style grilled mahi mahi with chipotle aioli and cucumber cabbage slaw.
Servings
tacos
Servings
tacos
Ingredients
16 6-inch flour tortillas
2 lbs mahi mahi filet, cut into 2 oz portions, about 4" long by ¾" wide
CUCUMBER CABBAGE SLAW
2 cups green cabage, finely shaved
1 cup European cucumber, cut into thin julienne strips
1/4 cup red onion, cut into thin julienne strips
1 serrano chil, cut into thin rings
2 plum tomatoes, seeds removed and cut into thin julienne
1/4 cup cilantro, chopped
1/4 cup orange juice, freshly squeezed
2 tbsps lime juice, freshly squeezed
2 tbsps grapefruit juice, freshly squeezed
1 1/2 tsps kosher salt
GUACAMOLE
2 large hass avocados
2 tbsps yellow onions, chopped
2 tsps jalapeño, chopped
4 tbsps cilantro, chopped
4 tbsps plum tomato, diced
2 tbsps lime juice, freshly squeezed
CHIPOTLE AIOLI
2 tbsps chipotle chiles, canned
2 tbsps lime juice, freshly squeezed
1 clove garlic
2 tbsps honey
Wine Pairing
Instructions
CHIPOTLE AIOLI
PLACE all ingredients into an electric blender.
PURÉE until smooth. Reserve.
GUACAMOLE
DICE and chop all vegetables, peel and pit avocados and place everything into a medium sized mixing bowl. Add lime juice and salt.
MASH with a fork until chunky smooth. Reserve.
CUCUMBER CABBAGE SLAW
Cut and shave all vegetables and squeeze fresh juices.
MIX everything together and refrigerate for at least one hour. Reserve.
TO FINISH
HEAT a barbecue grill, season each piece of mahi mahi with kosher salt and rub lightly with vegetable oil. Grill on each side for about 2 minutes until cooked to medium well.
HEAT the tortillas on the grill. In the center of each warm tortilla place 1 tablespoon of guacamole and place one piece of fish on top.
GARNISH with 2 tablespoons of cucumber cabbage slaw, 1 teaspoon of guacamole and 1 teaspoon of chipotle aioli. Enjoy.
Ingredients
16 6-inch flour tortillas
2 lbs mahi mahi filet, cut into 2 oz portions, about 4" long by ¾" wide
CUCUMBER CABBAGE SLAW
2 cups green cabage, finely shaved
1 cup European cucumber, cut into thin julienne strips
1/4 cup red onion, cut into thin julienne strips
1 serrano chil, cut into thin rings
2 plum tomatoes, seeds removed and cut into thin julienne
1/4 cup cilantro, chopped
1/4 cup orange juice, freshly squeezed
2 tbsps lime juice, freshly squeezed
2 tbsps grapefruit juice, freshly squeezed
1 1/2 tsps kosher salt
GUACAMOLE
2 large hass avocados
2 tbsps yellow onions, chopped
2 tsps jalapeño, chopped
4 tbsps cilantro, chopped
4 tbsps plum tomato, diced
2 tbsps lime juice, freshly squeezed
CHIPOTLE AIOLI
2 tbsps chipotle chiles, canned
2 tbsps lime juice, freshly squeezed
1 clove garlic
2 tbsps honey
Wine Pairing
Instructions
CHIPOTLE AIOLI
PLACE all ingredients into an electric blender.
PURÉE until smooth. Reserve.
GUACAMOLE
DICE and chop all vegetables, peel and pit avocados and place everything into a medium sized mixing bowl. Add lime juice and salt.
MASH with a fork until chunky smooth. Reserve.
CUCUMBER CABBAGE SLAW
Cut and shave all vegetables and squeeze fresh juices.
MIX everything together and refrigerate for at least one hour. Reserve.
TO FINISH
HEAT a barbecue grill, season each piece of mahi mahi with kosher salt and rub lightly with vegetable oil. Grill on each side for about 2 minutes until cooked to medium well.
HEAT the tortillas on the grill. In the center of each warm tortilla place 1 tablespoon of guacamole and place one piece of fish on top.
GARNISH with 2 tablespoons of cucumber cabbage slaw, 1 teaspoon of guacamole and 1 teaspoon of chipotle aioli. Enjoy.

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