MARINADE

1/4 CUP LIME JUICE

1/3 CUP TEQUILA

1 TBS CHOPPED GARLIC

1 TBS GROUND CHIPOTLE IN ADOBO

2 TBS GROUND CUMIN

2 TBS CHOPPED CILANTRO

1 TBS CHOPPED SCALLIONS

1 tsp BLACK PEPPER

½ tsp KOSHER SALT

PLACE ALL INGREDIENTS IN A MIXING BOWL AND BLEND WELL

CHIPOTLE MAYO

½ CUP MAYO

2 TBS CHOPPED CILANTRO

2 TBS LIME JUICE

1 tsp-1 Tbs PUREED CHIPOTLE IN ADOBO

1 tsp KOSHER SALT

PLACE ALL INGREDIENTS IN A MIXING BOWL AND BLEND WELL

Marinade Instructions

  • 10-12 OZ FRESH MAHI-MAHI (Serves two)
  • SKIN THE MAHI-MAHI AND SLICE THE FISH INTO ¾ INCH SLICES AND PLACE IN MARINADE OVERNIGHT OR UNTIL READY TO GRILL

Grilling Instructions

  • GRILL MARINATED MAHI-MAHI PIECES OVER DIRECT HEAT ON A WOOD OR GAS GRILL, TURNING AFTER 2 MINUTES UNTIL JUST COOKED THROUGH APROX. 4-5 MINUTES (THEY CAN BE COOKED IN THE OVEN IF YOU DON’T HAVE A GRILL)
  • ABOUT A MINUTE BEFORE THE MAHI-MAHI IS DONE, PLACE TWO FRESH CORN TORTILLAS ON THE GRILL AND FLIP AFTER 1 MINUTE
  • PLACE TWO CORN TORTILLAS PER PERSON ON A PLATE AND PLACE 2 TBS OF SHREDDED WHITE AND RED CABBAGE ON EACH TORTILLA
  • PLACE MAHI-MAHI ON TOP OF THE CABBAGE
  • PLACE 2-3 TBS SALSA OVER THE MAHI-MAHI PIECES AND TOP WITH CHIPOTLE MAYO AND FRESH CILANTRO SPRIGS

CORN SALSA

2 LBS OF GRILLED CORN

TSP KOSHER SALT

TSP GROUND PEPPER

TSP CUMIN

TSP GARLIC

½ CUP CHOPPED RED ONION

¼ CUP EXTRA VIRGIN OLIVE OIL

¼ CUP FRESH SQUEEZED LIME JUICE

1 PINT OF GRAPE TOMATOES, CHOPPED

¼ CUP OF CILANTRO, CHOPPED