Ingredientes para Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa
- 2 (6-ounce) mahi mahi fillets
- Canola Oil
- Salt & Freshly Ground Black Pepper
- Flour Tortillas
- 2 tablespoons orange juice
- 1/4 cup lime juice
- Fresh Basil Leaf
- Fresh Cilantro Leaves
- Kosher Salt
- Fresh Ground Black Pepper
- 1 tablespoon honey
- Rice Vinegar
- Sugar
- 1 cup shredded red cabbage
- Carrot
- Cilantro Leaf
- Salt and pepper to taste
- Plum Tomatoes
- Hass Avocadoes
- Red Onion
- Serrano Chili
- Lime, Juice Of
- Cilantro Leaves
- Pineapple
- Spanish Onion
- Habanero Peppers
- Rice Wine Vinegar
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Cómo preparar Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa
- **Prepare the Mahi Mahi:**
- Preheat grill to medium-high heat.
- Brush 2 (6-ounce) mahi mahi fillets with 1 tablespoon olive oil. Season generously with salt and pepper.
- Grill mahi mahi for 3-4 minutes per side, or until cooked through.
- Remove from grill, drizzle with 2 tablespoons citrus vinaigrette (recipe below), and let rest for 5 minutes.
- Flake the mahi mahi with a fork.
- **Make the Citrus Vinaigrette:**
- Combine 1/4 cup lime juice, 2 tablespoons orange juice, 1 tablespoon olive oil, 1 teaspoon honey, and a pinch of salt in a blender. Blend until smooth.
- **Prepare the Red Cabbage Slaw:**
- In a medium bowl, combine 1 cup shredded red cabbage, 1/4 cup shredded carrots, 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, and a pinch of salt and pepper. Toss to combine.
- **Make the Tomato Avocado Salsa:**
- In a separate bowl, gently combine 1 cup diced tomatoes, 1 ripe avocado (diced), 1/4 cup chopped red onion, 1 tablespoon chopped cilantro, and a squeeze of lime juice. Season with salt and pepper to taste.
- **Make the Charred Pineapple-Habanero Hot Sauce:**
- Preheat grill to high or preheat broiler.
- Grill 1 whole pineapple until the entire surface is charred (about 20-25 minutes, turning as needed).
- Let cool slightly, then peel, core, and coarsely chop the pineapple.
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1/2 cup chopped onion and cook until softened (about 5 minutes).
- Add the chopped grilled pineapple, 1/2 cup unsweetened pineapple puree, 1 habanero chile (finely minced – use less for less heat!), and 2 tablespoons white vinegar. Cook until the mixture is soft (25-30 minutes).
- Transfer to a blender and blend until smooth.
- Season with salt, pepper, and 1 tablespoon honey to taste.
- Strain the mixture through a fine-mesh sieve into a bowl.
- (Optional) For a thicker sauce, simmer 1 can (20 oz) of pineapple chunks in unsweetened pineapple juice with 6 tablespoons of sugar until the liquid reduces by half, then puree in a blender and stir into the strained sauce.
- **Assemble the Tacos:**
- Warm corn or flour tortillas.
- Fill each tortilla with flaked mahi mahi, top with red cabbage slaw, tomato avocado salsa, and drizzle with charred pineapple-habanero hot sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
47g
Fat
9g
Carbs
9g
