Now that’s a mouthful … but a delicious mouthful. For this month’s recipe star we got a taste of inspiration from Hearth & Home. The great thing about this recipe is if you’re fishy about fish, you can substitute the protein for grilled chicken or even steak.
Mahi-Mahi Tacos 4 (56 oz.) MahiMahi fillets
2 tbsp. olive oil 2 tbsp.
Pit Boss Mandarin Habanero spice
2 cups shredded red cabbage
1 cup sour cream
12 small corn tortillas
Mandarin Habanero Mango Salsa
2 mangos, peeled and diced
1/3 cup red onion, diced
2 tbsp. lime juice
1 tsp. Pit Boss Mandarin Habanero seasoning
¼ cup fresh cilantro, chopped
Rinse the Mahi-Mahi fillets under cold water and blot dry with paper towel. Rub fillets with olive oil, then sprinkle Pit Boss Mandarin Habanero seasoning over both sides of the fillets, rubbing the seasoning in. Set aside.
Prepare the Mandarin Habanero Mango Salsa by combining all ingredients in a medium-sized bowl, tossing lightly to mix. Set aside.
Light the ceramic charcoal barbecue to 400°F. Place Mahi-Mahi fillets directly on the grill and cook 5–7 minutes on each side. Remove the MahiMahi from grill and let rest 5 minutes before pulling apart into small pieces. Carefully remove cooking grate from barbecue using oven mitts or grill grippers. Replace grill grate with heat deflector and place tortillas on heat deflector, heating for 30 seconds to 1 minute or until warm, but not hot.
Stack the tortillas in twos. Distribute the fish evenly between each set of tortillas.
Top with red cabbage, sour cream, and mango salsa. Serve immediately!
Sit back and listen to the “mmmms!”