Best Maui Tacos Fish Taco With Pineapple Tomato Salsa Recipes

MAHI MAHI FISH TACOS WITH CHIPOTLE SLAW AND ROASTED PINEAPPLE SAUCE

Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce image

Categories Sandwich Fish Dinner Lunch Tortillas Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 24

Ingredients

For the pineapple sauce:
2 cups chopped peeled and cored fresh pineapple
1/2 yellow bell pepper, halved lengthwise again and seeded
1 fresh red jalapeño, halved lengthwise and seeded
Juice of 1 lime juice
Salt and freshly ground black pepper to taste
For the slaw:
1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 bunch red radishes, greens trimmed and radishes sliced thin
1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced
For the dressing:
1 cup mayonnaise
1 cup sour cream
3 chipotles in adobo, minced, plus 4 tablespoons adobo sauce
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the fish:
1 pound mahi mahi fillet, skinned
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
Salt and freshly ground black pepper to taste
8 corn or flour tortillas
cilantro sprigs for garnish

Steps:

Make the pineapple sauce:
In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
Prepare the slaw:
In a large bowl toss together the cabbages, the radishes, and the cilantro.
Prepare the dressing:
In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
Prepare the fish and warm the tortillas:
Prepare a grill for moderately high heat.
While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
Assemble the tacos:
Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping 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 chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 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.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
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 medium-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 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

EASY MAHI MAHI FISH TACOS

Easy Mahi Mahi Fish Tacos image

These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.

Provided by jacquixox

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 teaspoon adobo seasoning
4 (3 ounce) fillets mahi mahi
1 dash lime juice
1 medium tomato, diced
½ red onion, chopped
1 cup chopped fresh cilantro
2 scallions, thinly sliced
2 tablespoons lime juice
cooking spray
8 (6 inch) corn tortillas
1 avocado, sliced

Steps:

Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 16 g, Cholesterol 31.1 mg, Fat 4.9 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 55.4 mg, Sugar 1.3 g

GRILLED MAHI-MAHI TACOS

Grilled Mahi-Mahi Tacos image

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 30

Ingredients

Pico de gallo:
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 cup heavy cream
2 tablespoons sour cream
Kosher salt
freshly ground black pepper
Hot pepper sauce
Tacos:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Steps:

For pico de gallo:
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
For crema:
Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
For tacos:
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.