Grilled Mahimahi Tacos With Red Cabbage Slaw And Tomato And Avocado Salsa Recipes

GRILLED MAHI MAHI WITH AVOCADO SALSA

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

Steps:

• In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
• In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
• Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
• While the fish is marinating, preheat the grill to medium-high.
• Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
• Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
• While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
• Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.

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

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.