GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA

GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA image

Number Of Ingredients 34

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
8 (6-inch) flour tortillas,
Citrus Vinaigrette:
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
Combine all ingredients in a blender and blend for 1 minute.
Red Cabbage Slaw:
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
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Tomato and Avocado Salsa:
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
Gently combine allngredients in a bowl. Season with salt and pepper, to taste.

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.