Description
Grilled mahi mahi tacos with red cabbage slaw, tomato and avocado salsa and pineapple hot sauce is the whole name for this lovely recipe. Created by bobby flay for a wedding on foodnetwork, and it was a big hit with all the guests at the wedding. I wanted to share this lovely recipe with you all. It took me about 3 hrs. To make this dish, but it is well worth it! Be careful when making the charred pineapple-habanero hot sauce using the the habanero chiles, as it is hot with 2! I would suggest only 1 if you don't like real hot and spicy.
Ingredients
- Mahi Mahi Fillets
- Canola Oil
- Salt & Freshly Ground Black Pepper
- Flour Tortillas
- Orange Juice
- Lime Juice
- Fresh Basil Leaf
- Fresh Cilantro Leaves
- Kosher Salt
- Fresh Ground Black Pepper
- Honey
- Rice Vinegar
- Sugar
- Red Cabbage
- Carrot
- Cilantro Leaf
- Salt And Pepper
- Plum Tomatoes
- Hass Avocadoes
- Red Onion
- Serrano Chili
- Lime, Juice Of
- Cilantro Leaves
- Pineapple
- Spanish Onion
- Habanero Peppers
- Rice Wine Vinegar
Instructions
- For tacos:
- Preheat grill
- Brush fillets with oil and season with salt and pepper
- Grill for 3-4 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
- For citrus vinaigrette:
- Combine all ingredients in a blender, and blend for 1 minute
- For red cabbage slaw:
- Combine all ingredients in a bowl
- Season with salt and pepper, to taste
- For tomato and avocado salsa:
- Gently combine all ingredients in a bowl
- Season with salt and pepper, to taste
- For charred pineapple-habanero hot sauce:
- Heat a grill to high or preheat the broiler
- Place the whole pineapple on the grill, and grill until the entire surface is completely black and charred
- Remove from grill, and let cool slightly
- Peel the pineapple, remove the core, and coarsely chop the flesh
- Heat oil in a medium saucepan over med-high heat
- Add the onion, and cook until soft
- Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes
- Transfer to a blender, and blend until smooth
- Season with salt, pepper, and honey, to taste
- Strain the mixture into a bowl
- Can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar
- Simmer until the liquid has reduced by 1 / 2
- Puree the mixture in a blender