by Ryker Suicide
This is my favorite fish taco recipe. It’s a little labor intensive, but SO worth it! These are hands down the best fish tacos ever!
Ryker Suicide in Perfect Smile
(Warning: The chili peppers in these tacos might blow you pants off!)
Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce
Ingredients (makes 16 small tacos):
- 4 Mahi Filets (about 8-10 oz each)
- Salt and fresh ground pepper
- Citrus Vinaigrette (recipe follows)
- Corn Tortillas (or flour, whatever is your favorite)
- Red Cabbage Slaw (recipe follows)
- Avocado-Tomato Salsa (recipe follows)
- Pineapple Hot Sauce (recipe follows) or your favorite fruit infused store bought hot sauce
Preparation:
Preheat grill and brush filets with canola/vegetable oil and season with salt and pepper. Grill about 3-4 minutes each side. Remove from grill and sprinkle with Citrus Vinaigrette. Let rest for 5 minutes to let fish absorb vinaigrette and flake with fork.
Fill each tortilla with mahi, red cabbage slaw, avocado salsa, and drizzle with hot sauce.
Eat and enjoy!!
XOX
Citrus Vinaigrette Ingredients:
- 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
Preparation:
Combine ingredients in a blender and blend together.
Red Cabbage Slaw Ingredients:
- 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
Preparation:
Combine all ingredients in a bowl. Season with salt and pepper to taste
Tomato-Avocado Salsa Ingredients:
- 4 plum tomatoes, chopped
- 2 ripe Hass avocados, peeled, pitted and diced
- 1/2 small red onion, finely chopped
- 1 Serrano chili pepper, 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
Preparation:
Gently combine all ingredients in a bowl. Season with salt and pepper to taste.
Pineapple Hot Sauce Ingredients
- 1 ripe pineapple, preferably Golden pineapple
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 1 container frozen pineapple puree, thawed
- 2 habanero chili peppers, chopped
- 1 cup rice wine vinegar
- Salt and pepper
- Honey
Preparation:
Grill pineapple and char. In a pan saute onions until translucent then add rice wine, and habanero. Cook for a few minutes, add puree and cook 5-10 minutes, then blend together with rest of ingredients.
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