Meet The Chefs Recipes

Recipes

Mahi- Mahi Fish Tacos

As Seen on WCBI's Live @ Five!

INGREDIENTS:
• 2 each -- 6" Flour Tortillas
• 6 ounces Mahi-mahi cut into 1 oz portions
• 1 1/2 oz Tomato diced
• 1 oz Red onion diced
• 1 TBSP Cilantro chopped
• 1 TBSP Jalapeno fine dice
• 1/2 Tsp Olive oil
• Kosher Salt
• Black Pepper
• 1/4 cup Iceburg lettuce shredded
• 1/8 cup Red Cabbage shredded
• 1.5 ounces Ranch Dressing
• 3/2 Tsp chipotle pepper

METHOD:
Pico De Gallo
• Mix tomato, red onion, jalapeno, cilantro and olive oil in a bowl. Season to taste with salt and pepper.

Chipotle Ranch
• Combine ranch dressing and chipotle pepper and puree until no chunks are left.

ASSEMBLY:
• Season mahi-mahi with salt and pepper.
• Saute mahi-mahi in a skillet over medium high heat with olive oil until fully cooked.
• Warm tortillas for a few seconds in the microwave or oven until they are pliable.
• Mix shredded cabbage and lettuce and place in the middle of the tortillas.
• Place 3 chunks of cooked mahi-mahi on top of the lettuce in both tortillas.
• Split the pico de gallo in half and spread in each tortilla on top of the mahi-mahi.
• Drizzle the top of each taco with the chipotle ranch dressing.
• Serve and enjoy.


		Meet The Chefs Recipes Recipes Mahi- Mahi Fish Tacos As Seen on WCBI's Live @ Five! INGREDIENTS: • 2 each -- 6" Flour Tortillas • 6 ounces Mahi-mahi cut into 1 oz portions • 1 1/2 oz Tomato diced • 1 oz Red onion diced • 1 TBSP Cilantro chopped • 1 TBSP Jalapeno fine dice • 1/2 Tsp Olive oil • Kosher Salt • Black Pepper • 1/4 cup Iceburg lettuce shredded • 1/8 cup Red Cabbage shredded • 1.5 ounces Ranch Dressing • 3/2 Tsp chipotle pepper METHOD: Pico De Gallo • Mix tomato, red onion, jalapeno, cilantro and olive oil in a bowl. Season to taste with salt and pepper. Chipotle Ranch • Combine ranch dressing and chipotle pepper and puree until no chunks are left. ASSEMBLY: • Season mahi-mahi with salt and pepper. • Saute mahi-mahi in a skillet over medium high heat with olive oil until fully cooked. • Warm tortillas for a few seconds in the microwave or oven until they are pliable. • Mix shredded cabbage and lettuce and place in the middle of the tortillas. • Place 3 chunks of cooked mahi-mahi on top of the lettuce in both tortillas. • Split the pico de gallo in half and spread in each tortilla on top of the mahi-mahi. • Drizzle the top of each taco with the chipotle ranch dressing. • Serve and enjoy.