Grilled Mahi Fish Tacos with Pineapple Salsa, Asian Style Slaw and Cilantro Aioli
Our recipe this week comes from the chef up at the Ullerhof Restaurant Matthew McBrayer. It is a grilled mahi fish taco recipe with pineapple salsa and Asian-stye cilantro aioli!
Feeds 7-8 People
Pineapple Salsa Ingredients:
1 Red Onion
2 Red Peppers
2 Tablespoons Honey
Salt and Pepper
1 bunch of cilantro
Start by washing all of your produce, next cut the outside of the pineapple off. The cut the pineapple in ¼ inch rectangular slices. Rub with olive oil and season with salt and pepper. Grilled pineapple until tender, Let cool for 5 minutes. Dice pineapple into ¼ inch dices and reserve in a bowl. Next dice you red onion and red peppers into similar size dices and mix with the pineapple. Take the cilantro and rough chop, toss in the bowl with the salsa. Drizzle the honey, add the lime juice and adjust seasoning to desired liking. Keep in refrigerator until tacos are ready to eat.
Cilantro Aioli Ingredients:
2 Bunches of Cilantro
2 Cups Fat Free Mayo
1-2 Jalapenos or more if you like it with a kick
2 Tablespoons Soy Sauce
1 Teaspoon Pepper
Rough chop the cilantro and the jalapenos, be sure to wash hands after handling the jalapenos to avoid irritating the skin. Place all ingredients in a blender and blend until smooth. Adjust seasonings to your liking. Reserve for later.
Asian Slaw with Simple Vinaigrette Ingredients:
1 Package of slaw mix with red cabbage
1 Cup Lemon juice
1 Cup Olive Oil
Salt and Pepper
Make the simple vinaigrette by mixing the lemon juice and olive oil until well incorporated. Add a pinch of salt and pepper to taste. Mix with the slaw mix 3-4 minutes before serving.
Mahi Taco Ingredients:
4-5 Fillets of Mahi Cut, cut into 1 inch wide stripes for tacos
1 Package of White Flour Tortillas
½ cup Olive Oil
½ cup Cajun Seasoning
Mix the Mahi stripes in a bowl with the olive oil, salt and Cajun seasoning. Adjust the amount of seasoning depending on whether you like it blackened or not. Let marinate for 1-2 hours. When ready, grill on each side for 2 ½ minutes or until desired temperature. Grill the tortillas so warm them up. Assemble tacos with the Grilled Blackened Mahi on the bottom, cilantro aioli, Asian Slaw mix, and finish with the Pineapple Salsa.