JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA
This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)
Provided by Wildflour
Categories Mahi Mahi
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 23
Steps:
- Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
- *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
- Rub into fish evenly to coat.
- Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
- Warm tortillas on grill.
- Cut fillets into chunks, or coarsely shred with a fork.
- Divide fish evenly onto 8 warmed tortillas.
- Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
- Lime sour cream:.
- Mix sour cream, lime juice and zest in small bowl.
- Garnish with additional cilantro if desired.
- *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
- Enjoy!
- Serves 4, two tacos apiece!
- The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.
Nutrition Facts : Calories 935, Fat 51.1, SaturatedFat 17.5, Cholesterol 225.3, Sodium 696.9, Carbohydrate 68.2, Fiber 13.2, Sugar 23.2, Protein 53.2
FISH WITH GRILLED FRUIT SALSA
Provided by Guy Fieri
Categories main-dish
Time 1h14m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat grill to medium-high heat. Rub each piece lightly with canola oil.
- Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard.
- Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
- In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish.
- Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.
FISH TACOS WITH FRESH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
FISH TACOS WITH TROPICAL FRUIT SALSA
Make and share this Fish Tacos With Tropical Fruit Salsa recipe from Food.com.
Provided by adopt a greyhound
Categories Lunch/Snacks
Time 55m
Yield 3 tortillas, 2-3 serving(s)
Number Of Ingredients 24
Steps:
- Make fruit salsa first.
- In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
- Next make sauce:
- Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
- Both fruit salsa and sauce can be made ahead.
- Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
- Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
- Either on the stove top or BBQ, cook the fish until it flakes.
- Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
- Enjoy and eat quickly.
Nutrition Facts : Calories 1033.7, Fat 49.7, SaturatedFat 12.5, Cholesterol 149.6, Sodium 965, Carbohydrate 100.8, Fiber 9.4, Sugar 58.2, Protein 53.2
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA
Steps:
- Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
- Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
- Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
- Toss arugula with dressing and salt and pepper to taste.
- Fill taco shells with arugula, fish mixture, and salsa.
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- Defrost the cod in the refrigerator overnight. Once defrosted add the olive oil, lime juice, cumin, minced garlic, cayenne red pepper and salt and pepper to a large ziplock bag along with the cod. Seal the ziplock bag and gently massage the marinade into the cod. Refrigerate for 2 hours or ideally overnight.
- Once you are ready to grill the fish remove it from the refrigerator and let it sit on the counter while you heat the grill. Preheat your grill to high heat.
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- In a small bowl combine the spices and olive oil. Pat the fish dry with paper towels. Brush the spice and oil mixture on both sides of the fish.
- Bake the fish for 8 to 10 minutes, or until the fish is opaque and flaky. Remove from the oven and break into small pieces.
- While the fish is cooking make the tropical fruit salsa. Put the mango, kiwis, tomato, avocado, serrano pepper, garlic, lime juice and cilantro into a small bowl. Mix gently. Add the smoked paprika and salt. Adjust seasonings to taste. Set aside.
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