Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa Recipes

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GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,



Grilled Mahi Mahi Taco, Red Cabbage Slaw, Tomato Avocado Salsa, image

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.

Provided by FoodieFanatic

Categories     Mahi Mahi

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 36

4 (8 ounce) mahi mahi fillets
2 tablespoons canola oil
salt & freshly ground black pepper
8 (6 inch) flour tortillas, cut into 2 1/2-3-inch circles, and deep fried
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaf, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup cilantro leaf, chopped
salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocadoes, peeled, pitted, and diced
1/2 small red onion, finely chopped
1 serrano chili, finely diced
1 -2 lime, juice of
2 tablespoons canola oil
1 -2 teaspoon honey
3 tablespoons chopped cilantro leaves
salt & freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 (20 ounce) container frozen pineapple, puree, thawed (see note)
2 habanero peppers, chopped
1 cup rice wine vinegar
salt and pepper
honey

Steps:

  • 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 (do not peel it) 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.
  • *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. 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.

GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK YOGURT CREMA AND RED CABBAGE-CITRUS SLAW



Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 39

2 cloves garlic, crushed
1 serrano chile, seeded and roughly chopped
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 ripe Hass avocados, halved, pitted and diced
2 tablespoons lime juice
3 plum tomatoes, halved
Canola oil
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo
3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon dried Mexican oregano
1 cup 2-percent or nonfat Greek yogurt
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater
3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper
Four 8-ounce mahi mahi fillets
Canola oil, for brushing
Salt and freshly ground black pepper
6-inch flour or corn tortillas
1/4 cup cilantro leaves, roughly chopped
6 leaves Boston lettuce, for wrapping

Steps:

  • For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
  • Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
  • For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
  • Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
  • Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.
  • For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
  • Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish.
  • For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend.
  • For the fish: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes.
  • While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves.
  • Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.

GRILLED MAHI MAHI WITH AVOCADO SALSA



Grilled Mahi Mahi With Avocado Salsa image

Make and share this Grilled Mahi Mahi With Avocado Salsa recipe from Food.com.

Provided by Clorissasue

Categories     Mahi Mahi

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

1 ripe avocado
2 roma tomatoes
1 cup minced red onion
1 jalapeno pepper, minced
1/2 cup fresh cilantro
1 lime, juice of
1/2 teaspoon kosher salt
3 lbs mahi mahi, cut into 6 pieces
1 tablespoon extra virgin olive oil
1 lime, juice of
1/2 teaspoon kosher salt

Steps:

  • Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
  • Mix together and store in fridge can be made hours before.
  • Meanwhile take mahi mahi and cut into strips.
  • Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
  • Grill over coals or on a grill or under broiler for 6-8 minutes per side.
  • Serve fish with salsa on top.

GRILLED MAHI-MAHI TACOS



Grilled Mahi-Mahi Tacos image

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Categories     Fish     Onion     Tomato     Cinco de Mayo     Backyard BBQ     Dinner     Seafood     Summer     Family Reunion     Grill     Grill/Barbecue     Cabbage     Sour Cream     Cilantro     Tortillas     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 30

Pico de gallo:
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 cup heavy cream
2 tablespoons sour cream
Kosher salt
freshly ground black pepper
Hot pepper sauce
Tacos:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Steps:

  • For pico de gallo:
  • Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
  • For crema:
  • Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
  • For tacos:
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.

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