Recipe

Hosted By
DnD

		Mahi Mahi Tacos with Red Cabbage Slaw, Tomato Avocado Salsa
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

MAHI MAHI:

4 tsp chile powder

1 tsp cumin

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp Kosher salt

2 Tbsp lime juice

3 Tbsp olive oil

1/2 tsp pepper

3 pounds mahi mahi or halibut

CHIPOTLE SAUCE:

1/2 cup mayonnaise

1 Tbsp chopped fresh cilantro

1/2 Tbsp honey

1 canned chipotle chiles in adobo

Juice of 1/2 lime

Pinch kosher salt

RED CABBAGE SLAW:

1/8 cup rice vinegar

1/2 Tbsp sugar

1 tablespoons canola oil

1/8 head red cabbage, finely shredded

1 large carrot, cut into fine julienne

1/4 cup chopped cilantro leaves

Salt and pepper

TOMATO AVOCADO SALSA:

4 plum tomatoes, chopped

2 ripe Hass avocados, peeled, pitted and diced

1/4 small red onion, finely chopped

1 serrano chile, finely diced

1 to 2 limes, juiced

2 Tbsp canola oil

2 tsp honey

3 Tbsp chopped cilantro leaves

Salt and freshly ground black pepper

Corn Tortillas

CHIPOTLE SAUCE - Combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Refrigerate until ready to serve. RED CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper, to taste. TOMATO AVOCADO SALSA: Combine all ingredients in a bowl. Season with salt and pepper, to taste. MAHI MAHI - In a bowl, combine all ingredients and pour into a large zip lock bag, add mahi mahi and shake till fish is covered with marinate. Marinate for 30 minutes at room temp. BBQ the fish or cook in a pan with butter, then shred. BUILDING TACO - Heat the corn tortiias over BBQ on both sides, spoon fish onto tortilla, top with chipotle sauce, red cabbage then, tomato avocado salsa.