Restaurant Equipment & Supply

Featured Recipe: Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce

Aug 6, 2013 8:16:07 AM

Mahi Mahi Fish Tacos with Chipotle Slaw and Pineapple Sauce

Welcome to the first entry in our new series of recipes that are perfect for your restaurant’s menu, family dinner night at home or for special house guests! In this series we'll have a featured recipe that's been thoroughly taste tested by our in-house sales staff under the guise of quality control. However, the truth is that the Serv-U staff are a bunch of foodies at heart and couldn't resist trying out these dishes for themselves. So let us get right into the recipe with the maiden voyage of this foodie adventure!

Today’s recipe is Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce.  This dish would be a perfect fit for almost any occasion; you could use it in your own home or add it to your restaurant’s menu. It is a refreshing meal with a twist that you can serve with a simple side of rice and beans.

To prepare this culinary delight we've broken down the ingredient list into its different sections. Run and gather up your ingredients then hurry back here to dive into the fun part.

Pineapple sauce ingredients:

  • 2 cups chopped peeled and cored fresh pineapple
  • 1/2 yellow bell pepper. Seeded and cut length wise into strips
  • 1 fresh red jalapeño,. Seeded and  halved lengthwise
  • juice of 1 lime juice
  • salt and freshly ground black pepper to taste.

Slaw ingredients:

  • 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

Dressing ingredients:

  • 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

The ingredients needed for the fish are:

  • 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

Directions for preparing each item individually are as follows:

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.

Slaw preparation: In a large bowl toss together the cabbages, the radishes, and the cilantro.

The dressing:In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste

Fish taco 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.

To assemble the tacos you 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.  While preparing the Mahi Mahi tacos we found it best to use a taco make up rail to make the process easier and it's strongly recommended that you have one in your restaurant if you're going to be adding these to the menu. However, if you don't have a taco rail at home and you're making them for family and friends, you can hold the tortilla with one hand and use your free hand to fill it.

When serving these in your restaurant, you'll want to use a two or four taco serving holder or wrap each one individually for your carry-out customers. If you're planning on serving these at home on a semi regular basis you should invest in a few taco serving holders. However, you could also hold the tortilla together by skewing it with a tooth pick or kabob skewer.

This dish could be something your restaurant adds as a new menu item or it could be a daily special. We hope you have as much fun cooking and eating these Mahi Mahi Fish Tacos as we did and be sure to check back here regularly for more new and exciting dishes from Serv-U!

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