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

Total Time
1hr 55mins
Prep 1 hr 5 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. For Tacos:.
  2. Preheat grill.
  3. Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
  4. Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
  5. 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.
  6. For Citrus Vinaigrette:.
  7. Combine all ingredients in a blender, and blend for 1 minute.
  8. For Red Cabbage Slaw:.
  9. Combine all ingredients in a bowl. Season with salt and pepper, to taste.
  10. For Tomato And Avocado Salsa:.
  11. Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
  12. For Charred Pineapple-Habanero Hot Sauce:.
  13. 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.
  14. Peel the pineapple, remove the core, and coarsely chop the flesh.
  15. Heat oil in a medium saucepan over med-high heat.
  16. Add the onion, and cook until soft.
  17. Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
  18. Transfer to a blender, and blend until smooth.
  19. Season with salt, pepper, and honey, to taste.
  20. Strain the mixture into a bowl.
  21. *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.
Most Helpful

5 5

Great recipe.
It took us a lot of prep time as well.
Loved the pineapple habenero salsa.
Next time I'll prep in the morning.

5 5

Didn't use the habanero salsa but everything else was delicious, especially the faint flavor of the basil vinaigrette.

Great! We made it as big tacos but aside from that cannot imagine what took so long for someone to make. Also could reduce the amount of vinaigrette. Have lots left over for something else to be determined. Couldn't get Mahi so used catfish. Worked well