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

Name: Grilled Mahi Mahi Taco, Red Cabbage Slaw, Tomato Avocado Salsa,
Prep time: 1 h 5 min
Cook time: 50 min
Total time: 1 h 55 min
Yield: 16 small tacos
Ingredients: 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

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Recipe by FoodieFanatic

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.

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READY IN: 1hr 55mins

YIELD: 16 small tacos

UNITS: US

INGREDIENTS

Nutrition

Tacos
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
Citrus Vinaigrette
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
Red Cabbage Slaw
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
Tomato And Avocado Salsa
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
Charred Pineapple-Habanero Hot Sauce
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

DIRECTIONS

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.