Mango’s Mini Mahi Tacos
Serves 6
Mini Mahi Tacos
Mahi
6 – 4 oz. Mahi Fillets
Oil, Salt, Pepper
Grill
Mango Coconut Sauce
1 cup fresh mango-diced
¼ cup unsweetened desiccated coconut
½ teaspoon Jalapeno pepper
Coconut water as needed to thin
1. puree in blender
Tomato Crema
2 tablespoons red wine vinegar
2 teaspoons chipotle adobe sauce – mince pepper
2 each plum tomatoes – ¼ inch small dice
¼ cup red onion – ¼ inch small dice
3 cloves garlic – minced
1 tablespoon oregano – minced
3 tablespoons cilantro – minced
1 cup sour cream
salt, pepper, sugar to taste
1. mix all ingredients
Coleslaw
1 small bag
enough mayonnaise, red wine vinegar and sugar – to moisten slaw
salt, pepper – to taste
Mango Salsa
2 each mangoes – ¼ inch small dice
1 red bell pepper – ¼ inch small dice
½ red onion, small – ¼ inch small dice
1 jalapeno pepper – fine dice
¼ cup cilantro –
1 lime – juice
salt, pepper, sugar – to taste
1. Mix all ingredients
Flour Tortilla
Punch out 5 mini tacos from each large flour tortilla – use a 3 inch disk punch out
How to Serve
Put all dishes on table- let your guests put them together in this order
1. flour tortilla
2. mango coconut sauce
3. tomato crema
4. little chunk of mahi
5. mango salsa
6. coleslaw
7. sprig of cilantro
8. ENJOY!