Beer Battered Mahi Mahi Soft Tacos With Coleslaw And Avocado Sauce Recipes

AVOCADO SAUCE

Avocado Sauce image

This sauce is often served at taquerias. It is a thin sauce and served with burritos, tacos etc.The first time I had it I loaded my tacos with it thinking it was like Anerican style guacamole. It was so hot, I had to throw my tacos away and order more. Now I know to use caution with this. Leave the seeds in the jalapeno, or take them out depending on your desired level of heat. Since you never know how hot a jalapeno is until you take a bite, please start off with just a little jalapeno and add more to suit your taste.And if you are really brave you can add more than one!

Provided by cookiedog

Categories Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 ripe avocado
1/2 lime, juice of
1/2 teaspoon salt
1 jalapeno, stemmed, cut into pieces
2 tablespoons chopped cilantro
1/2 cup cold water
2 teaspoons olive oil
1 tablespoon roughly chopped onion

Steps:

Put the avocado, lime juice, salt, jalapeno, cilantro, water and olive oil in a food processor. Puree until smooth.
Add the onion and pulse to roughly blend inches.
Serve immediately.

Nutrition Facts : Calories 69.1, Fat 6.4, SaturatedFat 0.9, Sodium 196.8, Carbohydrate 3.4, Fiber 2.4, Sugar 0.4, Protein 0.7

MAHI MAHI FISH TACOS WITH CHIPOTLE SLAW AND ROASTED PINEAPPLE SAUCE

Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce image

Categories Sandwich Fish Dinner Lunch Tortillas Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 24

Ingredients

For the pineapple sauce:
2 cups chopped peeled and cored fresh pineapple
1/2 yellow bell pepper, halved lengthwise again and seeded
1 fresh red jalapeño, halved lengthwise and seeded
Juice of 1 lime juice
Salt and freshly ground black pepper to taste
For the slaw:
1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 bunch red radishes, greens trimmed and radishes sliced thin
1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced
For the dressing:
1 cup mayonnaise
1 cup sour cream
3 chipotles in adobo, minced, plus 4 tablespoons adobo sauce
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the fish:
1 pound mahi mahi fillet, skinned
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
Salt and freshly ground black pepper to taste
8 corn or flour tortillas
cilantro sprigs for garnish

Steps:

Make the pineapple sauce:
In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with 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.
Prepare the slaw:
In a large bowl toss together the cabbages, the radishes, and the cilantro.
Prepare the dressing:
In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
Prepare the fish and warm the tortillas:
Prepare a grill for moderately high heat.
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.
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. Remove the packets from the grill and keep warm in a kitchen towel.
Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
Assemble the tacos:
Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.

SOFT MAHI MAHI TACOS WITH GINGER-LIME DRESSING

Soft Mahi Mahi Tacos with Ginger-Lime Dressing image

A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America. I serve chips and salsa on the side.

Provided by Fiestaqueen

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
salt and pepper to taste
6 (3 ounce) fillets mahi mahi fillets
⅓ cup sour cream
1 tablespoon lime juice
1 teaspoon minced fresh ginger root
¼ teaspoon ground cumin
1 dash cayenne pepper
1 large mango - peeled, seeded and diced
1 cup diced fresh pineapple
1 avocado - peeled, pitted and diced
1 jalapeno pepper, minced
6 (6 inch) flour tortillas, warmed
1 cup chopped fresh cilantro

Steps:

Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 33 g, Cholesterol 67.7 mg, Fat 13.2 g, Fiber 4.9 g, Protein 20.1 g, SaturatedFat 3.5 g, Sodium 292.6 mg, Sugar 11.3 g

BEER-BATTERED MAHI-MAHI SOFT TACOS W. COLESLAW AND AVOCADO SAUCE

Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce image

Make and share this Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce recipe from Food.com.

Provided by Chef kitkat31

Categories < 60 Mins

Time 1h

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 20

Ingredients

4 cups green cabbage, finely shredded
1/2 cup white onion, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1/2 teaspoon oregano, dried
1/2 cup mayonnaise
1/2 large avocado (peeled and pitted)
1/2 cup cilantro leaf
3 tablespoons fresh lime juice
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour (plus 2 tablespoons)
1/2 cup rice flour (plus 2 tablespoons)
1/2 teaspoon salt
1 (12 ounce) bottle cold beer
12 ounces mahi mahi fillets (cut into 3x1/2x1/2-inch strips)
additional all-purpose flour
vegetable oil (for frying)
16 corn tortillas (6-inch-diameter)
8 large fresh cilantro stems
lime wedge

Steps:

FOR COLESLAW: Toss all ingredients in medium bowl to blend. Season slaw to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.).
FOR SAUCE: Blend all ingredients in mini processor. Add water by teaspoonfuls to thin if desired. Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.).
FOR MAHI-MAHI: Combine first 3 ingredients in large bowl; gradually whisk in beer. Place fish in large strainer. Spoon additional flour over. Toss fish in strainer to coat. Shake well, releasing excess flour. Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.).
Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan and heat oil to 375°F Working in batches, lift fish from batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Transfer fish to paper towels to drain.
Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. Stack 2 tortillas for each taco. Using tongs, place some slaw in center of each tortilla stack. Top with sauce, cilantro sprig, and fish. Fold edges of tortillas over filling. Repeat with remaining ingredients. Place 2 tacos on each of 4 plates. Garnish with lime wedges; serve.