Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce

Name: Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp cayenne pepper; 3 chipotles in adobo, minced, plus 4 tablespoons adobo sauce; 1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced; 1 sprig cilantro for garnish; 8 corn or flour tortillas; 1 teaspoon garlic powder; 1 Juice of lime juice; 454 grams mahi mahi fillet, skinned; 237 milliliters mayonnaise; 473 milliliters chopped peeled and cored fresh pineapple; 1 bunch red radishes, greens trimmed and radishes sliced thin; 1 heads red cabbage, thinly sliced; 1 fresh red jalapeño, halved lengthwise and seeded; 4 servings Salt and freshly ground black pepper to taste; 237 milliliters sour cream; 1 Tbsp sweet paprika; 1 heads white cabbage, thinly sliced; 1 yellow bell pepper, halved lengthwise again and seeded

The recipe Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce could satisfy your Mexican craving in about 45 minutes. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 892 calories, 32g of protein, and 59g of fat each. If you have flour tortillas, bell pepper, cilantro, and a few other ingredients on hand, you can make it. To use up the mayonnaise you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert. A couple people really liked this main course. It is perfect for The Fourth Of July. It is a good option if you're following a pescatarian diet.

Instructions

In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs.

Ingredients you will need

Bell Pepper

Pineapple

Equipment you will use

Grill Pan

Tongs

Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.

Ingredients you will need

Ground Black Pepper

Bell Pepper

Lime Juice

Pineapple

Sauce

Salt

Equipment you will use

Blender

In a large bowl toss together the cabbages, the radishes, and the cilantro.

Ingredients you will need

Cabbage

Cilantro

Radish

Equipment you will use

Bowl

In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.

Ingredients you will need

Ground Black Pepper

Salt

Equipment you will use

Whisk

Bowl

Prepare a grill for moderately high heat.

Equipment you will use

Grill

While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Ground Cayenne Pepper

Paprika

Fish

Salt

Equipment you will use

Grill

Whisk

Bowl

Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes.

Ingredients you will need

Wrap

Equipment you will use

Grill

Aluminum Foil

Remove the packets from the grill and keep warm in a kitchen towel.

Equipment you will use

Kitchen Towels

Grill

Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Grill

Transfer the fish to a platter and keep it warm, covered.

Ingredients you will need

Fish

Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw.

Ingredients you will need

Tortilla

Fish

Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.

Ingredients you will need

Pineapple

Cilantro

Sauce

From Master

Equipment

Ingredients

Servings:

1Tbsp

cayenne pepper 3

chipotles in adobo, minced, plus 4 tablespoons adobo sauce 1bunch

cilantro, stems reserved for another use and leaves thinly sliced or minced 1sprig

cilantro for garnish 8

corn or flour tortillas 1teaspoon

garlic powder 1

Juice of lime juice 454grams

mahi mahi fillet, skinned 237milliliters

mayonnaise 473milliliters

chopped peeled and cored fresh pineapple 1bunch

red radishes, greens trimmed and radishes sliced thin 1heads

red cabbage, thinly sliced 1

fresh red jalapeño, halved lengthwise and seeded 4servings

Salt and freshly ground black pepper to taste 237milliliters

sour cream 1Tbsp

sweet paprika 1heads

white cabbage, thinly sliced 1

yellow bell pepper, halved lengthwise again and seeded

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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. One wine you could try is Esperto Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.