Recipe By: Coyo Taco
Ingredients
16 6-inch flour tortillas
2 lbs mahi mahi filet (cut into 2 oz portions, about 4" long by ¾" wide)
1/4 cup vegetable oil
2 cups green cabage (finely shaved)
1 cup European cucumber (cut into thin julienne strips)
1/4 cup red onion (cut into thin julienne strips)
1 serrano chil (cut into thin rings)
2 plum tomatoes (seeds removed and cut into thin julienne)
1/4 cup cilantro (chopped)
1/4 cup orange juice (freshly squeezed)
2 tbsps lime juice (freshly squeezed)
2 tbsps grapefruit juice (freshly squeezed)
1 1/2 tsps kosher salt
2 large hass avocados
2 tbsps yellow onions (chopped)
2 tsps jalapeño (chopped)
4 tbsps cilantro (chopped)
4 tbsps plum tomato (diced)
2 tbsps lime juice (freshly squeezed)
1 tsp kosher salt
1 cup mayonnaise
2 tbsps chipotle chiles (canned)
2 tbsps lime juice (freshly squeezed)
1 clove garlic
2 tbsps honey
Sauvignon Blanc
Step By Step
1️⃣ Place
PLACE all ingredients into an electric blender.
2️⃣ PURÉE until smooth. Reserve
PURÉE until smooth. Reserve.
3️⃣ Dice
DICE and chop all vegetables, peel and pit avocados and place everything into a medium sized mixing bowl. Add lime juice and salt.
4️⃣ Mash
MASH with a fork until chunky smooth. Reserve.
5️⃣ Cut and shave all
Cut and shave all vegetables and squeeze fresh juices.
6️⃣ Mix
MIX everything together and refrigerate for at least one hour. Reserve.
7️⃣ Heat
HEAT a barbecue grill, season each piece of mahi mahi with kosher salt and rub lightly with vegetable oil. Grill on each side for about 2 minutes until cooked to medium well.
8️⃣ Heat
HEAT the tortillas on the grill. In the center of each warm tortilla place 1 tablespoon of guacamole and place one piece of fish on top.
9️⃣ Garnish
GARNISH with 2 tablespoons of cucumber cabbage slaw, 1 teaspoon of guacamole and 1 teaspoon of chipotle aioli. Enjoy.
