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

Name: Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 16
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters canola oil; 2 Tbsps canola oil; 1 large carrot, cut into fine julienne; 2 habanero chiles, chopped; 59 milliliters chopped cilantro leaves; 3 Tbsps chopped cilantro leaves; 8 6-inchs (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried; 237 milliliters fresh basil leaves, chopped; 237 milliliters fresh cilantro leaves; 2 ripe Hass avocados, peeled, pitted and diced; 1 Tbsp heaping tablespoon honey; 1 teaspoon honey; 16 servings Honey; 1 to 2 limes, juiced; 1 teaspoon kosher salt; 59 milliliters lime juice; 907 grams mahi mahi fillets; 1 large Spanish onion, coarsely chopped; 177 milliliters orange juice; 1 ripe pineapple, preferably Golden pineapple; 1 container frozen pineapple puree, thawed; 4 plum tomatoes, chopped; 0 heads red cabbage, finely shredded; 1 smalls red onion, finely chopped; 59 milliliters rice vinegar; 237 milliliters rice wine vinegar; 16 servings Salt and pepper; 16 servings Salt and freshly ground black pepper; 1 serrano chile, finely diced

The recipe Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsan and Pineapple Hot Sauce is ready in about 1 hour and 55 minutes and is definitely a tremendous dairy free and pescatarian option for lovers of Mexican food. This recipe makes 16 servings with 341 calories, 13g of protein, and 19g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course for The Fourth Of July. Head to the store and pick up habanero chiles, juice of lime, canolan oil, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Preheat grill.

Equipment you will use

Grill

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

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Salt And Pepper

Cooking Oil

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Grill

Remove from grill and drizzle with some of the Citrus Vinaigrette.

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Vinaigrette

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Grill

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.

Ingredients you will need

Red Cabbage

Hot Sauce

Pineapple

Habanero Chili

Tortilla

Avocado

Tomato

Salsa

Combine all ingredients in a blender and blend for 1 minute.

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Blender

Combine all ingredients in a bowl. Season with salt and pepper, to taste.

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Salt And Pepper

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Bowl

Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

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Salt And Pepper

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Bowl

Heat a grill to high or preheat the broiler.

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Broiler

Grill

Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred.

Ingredients you will need

Pineapple

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Grill

Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.

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Pineapple

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Grill

Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft.

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Onion

Cooking Oil

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Sauce Pan

Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes.

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Pineapple

Habanero Chili

Vinegar

Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

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Pepper

Honey

Salt

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Blender

Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 118milliliters

canola oil 2Tbsps

canola oil 1large

carrot, cut into fine julienne 2

habanero chiles, chopped 59milliliters

chopped cilantro leaves 3Tbsps

chopped cilantro leaves 86-inchs

(6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried 237milliliters

fresh basil leaves, chopped 237milliliters

fresh cilantro leaves 2

ripe Hass avocados, peeled, pitted and diced 1Tbsp

heaping tablespoon honey 1teaspoon

honey 16servings

Honey 1

to 2 limes, juiced 1teaspoon

kosher salt 59milliliters

lime juice 907grams

mahi mahi fillets 1large

Spanish onion, coarsely chopped 177milliliters

orange juice 1

ripe pineapple, preferably Golden pineapple 1container

frozen pineapple puree, thawed 4

plum tomatoes, chopped 0heads

red cabbage, finely shredded 1smalls

red onion, finely chopped 59milliliters

rice vinegar 237milliliters

rice wine vinegar 16servings

Salt and pepper 16servings

Salt and freshly ground black pepper 1

serrano chile, finely diced 1Tbsp

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.