Mahi Fusion Tacos
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Mahi Fusion Tacos
4 oz Mahi Mahi
(2) 6-inch wheat tortillas
½ cup of Asian slaw
2 Tbsp of pico de gallo
2 Tbsp of chipotle sour cream
Season your Mahi with salt and pepper and grill 3 to 4 minutes on each side. Place two ounce of mahi in each pre-warmed tortilla. Next, add 1 Tbspl of Chipotle sour cream over each piece of fish. Then add ¼ cup of Asian slaw on each taco and top with one Tbspl of pico de gallo.
Chipotle Sour Cream
1 cup low fat sour cream
2 canned chipotle peppers
Salt and pepper to taste
In a food processor, blend all the chipotle peppers with the low fat sour cream and season at the end.
Asian Slaw
4 cups of napa cabbage
1 cup rough chop cilantro
1.5 cups julienne red onion
1 tsp Siracha sauce
1 Tbsp splenda sugar
1 Tbsp honey
¼ cup rice wine vinegar
½ cup olive oil
1 tsp black pepper
1 ½ tsp salt
Julianne your Napa cabbage and red onions then rough chop your cilantro and fold together. Then separately add your honey,spenda,siracha,and rice wine vinegar in a mixing bowl, now Wisk in your olive and season with salt and pepper. Later toss the dressing with the slaw mixture and chill.
Guacamole
4 avocados
½ tsp salt
½ tsp black pepper
¼ cup chopped cilantro
1 tbl lime juice
½ cup pico de gallo
Skin and smash your avocados and fold in the rest of the ingredients.
Pico De Gallo
4 cups tomato, small dice
2 cups red onions, small dice
2 jalapenos, minced (seed one of the two jalapenos to control heat)
1 cup chopped cilantro
1/4 cup lime juice
1/8 cup lemon juice
1 tsp salt
1 tsp black pepper
1 tsp chili powder
½ tsp cumin
Take all produce above and gently mix together in a mixing bowl. Next, add lemon and lime juice and gently mix all products together. Lastly, fold in all the spice, making sure not to bruise or damage the produce.