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

1/4 cup vegetable oil

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

1 tsp kosher salt

CHIPOTLE AIOLI

1 cup mayonnaise

2 tbsps chipotle chiles, canned

2 tbsps lime juice, freshly squeezed

1 clove garlic

2 tbsps honey

Wine Pairing

Sauvignon Blanc

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

1/4 cup vegetable oil

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

1 tsp kosher salt

CHIPOTLE AIOLI

1 cup mayonnaise

2 tbsps chipotle chiles, canned

2 tbsps lime juice, freshly squeezed

1 clove garlic

2 tbsps honey

Wine Pairing

Sauvignon Blanc

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.