Thanks to Chef Dan Landsberg of Hotel Zaza for this recipe.
1 lb Mahi Mahi Filets Skinless
½ head Nappa Cabbage Shaved
12 each Tortillas - White or Yellow Corn
to taste Cilantro Crema
to taste Mango Salsa
Kosher salt and Black pepper to season Mahi Mahi
1 each Medium Sized Mango, peeled and small diced
1 each Medium Sized Jalapeno Small Diced - No Seeds or White Pith
½ each Small Red Bell Pepper Small Diced - No Seeds or White Pith
1 each Smooth Lime juiced
¼ each Small Red Onion - Small Diced
8 sprigs Cilantro Leaves Sliced Thinly
4 each Basil Leaves Sliced Thinly
1 tsp Honey
2 tsp Corn or Vegetable Oil
Pinch each Kosher Salt and Black Pepper
Combine all ingredients in a non-reactive bowl and mix well. Taste and adjust seasoning to your liking. For best results, prepare at least 4 hours prior to eating.
1 ¾ Cups Sour Cream
1 bunch Cilantro, washed leaves only
1 each Smooth Lime Juiced
Pinch Kosher Salt
Place all ingredients in blender and puree until smooth. Taste and adjust seasoning to your liking.
Season Mahi Mahi with medium amount of salt and pepper. Place Mahi Mahi on hot grill and rotate every few minutes over and to a slight turn to create diamonds. Cook until Mahi Mahi is slightly firm to the touch. Remove from the grill and allow to rest 3 minutes before slicing.
While Mahi Mahi is resting, place tortillas over grill one by one and heat through. Place in a cloth towel or napkin as they come off the grill to stay warm.
Once the mahi mahi is sliced and the tortillas are warm, build tacos beginning with Mahi Mahi, then cabbage, then crema and top with mango salsa.
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