Grilled Mahi Mahi Tacos with Jicama Slaw, Chipotle Mayo, Lemon & Cilantro
By Chef Gustavo Sanchez, at The St. Regis Bahia Beach Resort, Puerto Rico.
The combination of hot mahi and cold crispy slaw play well with the smokiness from the chipotle and brightness of the lemon. Putting it all in a soft tortilla for hand held consumption makes this an easy lunchtime favorite by the beach or pool.
INGREDIENTS
For the Mahi Mahi:
- 4 ea, 2 oz Mahi Mahi Filets, Cut Approximately 4 Inches Long
- 20 ea Cilantro Leaves, Chopped
- 4 ea, Garlic Cloves, Minced
- 1 fl oz, Olive Oil
- To taste, Salt
DIRECTIONS
- Mix all the ingredients and let marinate for at least one hour in the refrigerator.
INGREDIENTS
For the Jicama Slaw:
- 1 small Jicama, peeled, julienne
- 1 small Red Onion, peeled, julienne
- 1 half Carrot, peeled, Julienne
- 20 Ea Cilantro Leaves
- 2 tbsp Honey
- 1 tbsp Lemon Juice
- To taste Cumin, Ground
- To taste, Salt
DIRECTIONS
- Mix all the ingredients together and reserve cold.
INGREDIENTS
For the Chipotle Mayonnaise:
- 1 cup Mayonnaise
- 1 oz. canned chipotle peppers in adobo sauce, rinsed, seeded
DIRECTIONS
- Puree both ingredients in a food processor and reserve in a squeeze bottle cold.
TO ASSEMBLE
- 4 lemon wedges
- 20 cilantro leaves
- 4 six-inch flour tortillas
- Marinated mahi mahi
- Jicama slaw
- Chipotle mayonnaise
DIRECTIONS
- Heat a grill pan on medium heat and cook the marinated mahi mahi. Remove and reserve.
- Heat the tortillas on the grill.
- Arrange one piece of mahi mahi on each tortilla. Squeeze three dots of chipotle mayonnaise on each piece of fish.
- Serve about 2 ounces of jicama slaw on each. Garnish with the cilantro and lemon wedges.
Learn more about Executive Chef Gustavo Sanchez at his Chef’s Roll Profile HERE.
Photographed by Maggie Sayre.
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