Golden Ticket Tacos

By ALICJA

Creamy taco sauces are often a diet-killer. Instead, Chef Aaron Sanchez created a zesty and flavorful chipotle and chile sauce made with agave nectar. The sauce not only goes well with the fish tacos, but the heat packs a metabolism-boosting punch. You won’t miss creamy sauce with this recipe!

Ingredients

• Tacos
• 8 corn tortillas, softened
• 8 oz mahi mahi (2 oz per serving)
• Pinch of kosher salt
• 1 large avocado, sliced
• 1 cup arugula
• Chipotle Agave Glaze
• 1/2 cup olive oil
• 3 cup garlic cloves, peeled
• 3 cans chipotle chiles in adobo sauce, canned
• 3 bunches, cilantro, chopped
• 1 limes, zested
• 1 tbsp agave nectar
• Pinch of kosher salt
• Mango Salsa, optional
• 1 mango, diced
• 1/2 jalapeno, minced small
• 2 oz red bell pepper, diced
• 1 oz red onion, diced
• Pinch of kosher salt
• 1 tbsp lime juice, fresh squeezed
• 1/4 cup mango puree
• 1/8 cup cilantro, finely chopped

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

To prepare the mango salsa, combine all ingredients in mixing bowl.

Put garlic cloves in 2-inch hotel pan, pour in the oil. Cover the pan with foil, put in the oven at 350°F and cook until garlic turns a nutty brown color, and very soft, approximately 20-30 minutes. Remove from oven and let the garlic and oil cool. Put garlic and oil along with the rest of the ingredients in food processor and blend until smooth.

To prepare chipotle agave glaze, combine all ingredients in a mixing bowl and whisk until smooth.

To prepare tacos, prep mahi mahi with pinch of kosher salt. Sear mahi mahi on grill. Brush mahi mahi with chipotle agava glaze until caramelized. Divide into four servings, approximately 2 oz per taco. Put mahi mahi in tortilla, topping with 2-3 sliced of avocado, and ¼ cup of arugula. Top with mango salsa.

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