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For the Slaw:
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In mixing bowl mix all ingredients together except the cabbage.
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Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated.
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Cover and store in refrigerator until ready to serve.
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Should be made 24 hours in advance.
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BBQ Sauce:
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Mix all of the ingredients in food processor and puree.
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Pour into a bowl or jar and refrigerate.
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Cilantro White Sauce:
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Mix all of the ingredients in a mixing bowl until thoroughly combined.
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Cover and store in the refrigerator.
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Guacamole:
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Mix all of the ingredients into a mixing bowl.
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HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture.
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Cover and refrigerate.
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16
Tacos:
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Preheat the oven to 400 degrees F.
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18
Coat the mahi mahi with blackening seasoning.
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Add some olive oil to a saute pan and add the mahi mahi.
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Cook until flaky, about 3 to 5 minutes.
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Shred the fish with a fork or a spoon.
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When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together.
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Heat the tortillas in the oven for 30 seconds to 1 minute.
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To serve:
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Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes.
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Add the slaw and the mahi mahi.
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Top with the white cilantro sauce.
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Arrange on a serving platter, get a napkin and dig in.
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29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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30
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
