Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

By á-4044

Ingredients

• Citrus Vinaigrette:
• 4 * 4 (8-ounce) mahi mahi fillets
• 2 * 2 tablespoons canola oil
• * Salt and freshly ground black pepper
• * Citrus Vinaigrette, recipe follows
• 8 * 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
• * Red Cabbage Slaw, recipe follows
• * Tomato and Avocado Salsa, recipe follows
• * Pineapple hot sauce, store bought or recipe follows, for drizzling
• 3/4 * 3/4 cup orange juice
• 1/4 * 1/4 cup lime juice
• 1 * 1 cup fresh basil leaves, chopped
• 1 * 1 cup fresh cilantro leaves
• 1 * 1 teaspoon kosher salt
• 1/4 * 1/4 teaspoon freshly ground black pepper
• 1 * 1 heaping tablespoon honey
• 1/2 * 1/2 cup canola oil
• Combine all ingredients in a blender and blend for 1 minute.
• Red Cabbage Slaw:
• 1/4 * 1/4 cup rice vinegar
• 1 * 1 tablespoon sugar
• 2 * 2 tablespoons canola oil
• 1/4 * 1/4 head red cabbage, finely shredded
• 1 * 1 large carrot, cut into fine julienne
• 1/4 * 1/4 cup chopped cilantro leaves
• * Salt and pepper
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Charred Pineapple-Habanero Hot Sauce:
• 1 * 1 ripe pineapple, preferably Golden pineapple
• 2 * 2 tablespoons canola oil
• 1 * 1 large Spanish onion, coarsely chopped
• 1 * 1 container frozen pineapple puree, thawed
• 2 * 2 habanero chiles, chopped
• 1 * 1 cup rice wine vinegar
• * Salt and pepper
• * Honey

Details

Preparation time 60mins
Cooking time 110mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat grill.

Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.

Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.

Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.