Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa Recipe

How to Make Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa

1. **Prepare the Mahi Mahi:**
2. Preheat grill to medium-high heat.
3. Brush 2 (6-ounce) mahi mahi fillets with 1 tablespoon olive oil. Season generously with salt and pepper.
4. Grill mahi mahi for 3-4 minutes per side, or until cooked through.
5. Remove from grill, drizzle with 2 tablespoons citrus vinaigrette (recipe below), and let rest for 5 minutes.
6. Flake the mahi mahi with a fork.
7. **Make the Citrus Vinaigrette:**
8. 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.
9. **Prepare the Red Cabbage Slaw:**
10. 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.
11. **Make the Tomato Avocado Salsa:**
12. 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.
13. **Make the Charred Pineapple-Habanero Hot Sauce:**
14. Preheat grill to high or preheat broiler.
15. Grill 1 whole pineapple until the entire surface is charred (about 20-25 minutes, turning as needed).
16. Let cool slightly, then peel, core, and coarsely chop the pineapple.
17. 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).
18. 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).
19. Transfer to a blender and blend until smooth.
20. Season with salt, pepper, and 1 tablespoon honey to taste.
21. Strain the mixture through a fine-mesh sieve into a bowl.
22. (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.
23. **Assemble the Tacos:**
24. Warm corn or flour tortillas.
25. Fill each tortilla with flaked mahi mahi, top with red cabbage slaw, tomato avocado salsa, and drizzle with charred pineapple-habanero hot sauce.