1 1/2 lbs. Mahi Mahi
Taco Marinade (ingredients below)
Lime Sour Cream (ingredients below)
Chipotle Aioli (ingredients below)
Island Slaw (ingredients below)
Pico de Gallo (ingredients below)
12 6-Inch White Corn Tortillas
8 oz. Unsalted Butter
2 Tbsp Your Favorite Blackening Spice
1 Cup Cajun Spice
1 Cup Blended Oil
1 Tbsp Kosher Salt
1/4 Cup Fresh Lime Juice
1/2 Cup Mayonnaise
1 Tbsp Dijon Mustard
1 Chipotle Pepper
1 tsp Fresh Lime Juice
Kosher Salt & Pepper (to taste)
Lime Sour Cream
6 Tbsp Sour Cream
2 Tbsp Fresh Lime Juice
Pico de Gallo
1/2 Cup Red Onion, diced small
1 Tbsp Jalapeno, minced
1/4 Cup Ripe Tomato, diced small
1/2 tsp Kosher or Sea Salt
1 Tbsp Fresh Lime Juice
1/2 Tbsp Cilantro, chopped fine
1 pinch Black Pepper
4 oz. Shredded Cabbage
2 Tbsp Cilantro, rough chopped
2 oz. Jicama, peeled and julienned
2 oz. Red Onion, peeled, sliced paper thin
2 tsp Olive Oil
2 Tbsp Fresh Lime Juice
Kosher Salt and Coarse Ground Black Pepper (to taste)
Marinate the Fish: In a clean mixing bowl, combine all Taco Marinade ingredients and mix well. Cut the Mahi Mahi into 1-oz. pieces and place them in to the marinade. Mix everything together. Refrigerate for at least 12 hours.
Prepare the Chipotle Aïoli: In a blender, add all aïoli ingredients and puree until everything is incorporated and smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
Prepate the Lime Sour Cream:In a small mixing bowl, add all sour cream ingredients and blend together well. Transfer to a small squeeze bottle with a small tip and refrigerate.
Make the Pico De Gallo: Dice onion, tomato, and jalapeno, and place them in a small mixing bowl. Wash cilantro and chop fine, then add to the bowl. Add salt, lime juice, and black pepper. Mix everything together well. Place in the refrigerator until ready.
Prepare the Island Slaw: In a small mixing bowl, mix the cabbage, cilantro, jicama, and red onion together. In another bowl, mix the olive oil, lime juice, kosher salt, and black pepper with a whisk to blend thoroughly. Pour this over the cabbage before you're ready to serve.
Preheat a large sauté pan nad melt the unsalted butter in the pan. Dran the marinated Mahi Mahi and gently place into the melted butter, spreading it out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until it is completely cooked. Turn the heat down to very low to keep warm.
Place the white corn tortillas into another large dry, sauté pan, and heat up on both sides.
Toss the Island Slaw together.
Lay the tortillas on a surface and place 2 oz. of the cooked fish in each tortilla. Top the fish with a little of the mixed Island Slaw. Drizzle a little Chipotle Aioli and Lime Sour Cream onto each taco. Sprinkle a little Pico de Gallo onto each taco. Serve immediately and enjoy!