Makes 4 servings
Prep: 42 minutes
Cook: 13 minutes
Taco Ingredients:
3 (6-ounce) frozen mahi mahi fillets, thawed and cut into 1-inch strips
1 tablespoon olive oil
1⁄2 teaspoon kosher salt
8 (8-inch) flour or corn tortillas
Jicama-Mango Slaw (recipe below)
1⁄2 cup bottled aïoli, optional
grilled tomato Salsa (recipe below)
Taco Procedure:
1. Prepare grill. Brush fish with oil, and sprinkle with kosher salt. cook 3 minutes; turn and cook 2 more minutes or until fish flakes with a fork.
2. Grill tortillas 1 minute on each side or until toasted. divide fish strips among tortillas. top fish with remaining ingredients. Serve immediately.
Makes 4 cups
1 small jicama, peeled and cut into thin strips (about 21⁄2 cups)
1 large mango, peeled and cut into thin strips (about 11⁄2 cups)
1⁄2 cup thinly sliced red onion
1⁄2 cup chopped fresh cilantro
1⁄4 cup fresh lime juice
1⁄2 teaspoon kosher salt
Jicama-Mango Slaw Procedure:
Toss together all ingredients in a bowl.
Grilled Tomato Salsa Ingredients:
Makes 11⁄3 cups
2 heirloom tomatoes, halved (about 1 pound)
1⁄2 small red onion
1⁄2 large jalapeño chile, seeded cooking spray
1 tablespoon olive oil
1 tablespoon fresh lime juice
1⁄4 teaspoon salt
3 tablespoons chopped fresh cilantro
Grilled Tomato Salsa Procedure:
1. place first 3 ingredients on grill rack over medium-high heat (400˚), cut sides up. Grill 4 minutes; remove jalapeño, and turn tomato and onion. Grill 4 more minutes.
2. remove stem from tomato. combine all ingredients except cilantro in container of a food processor; pulse until mixture is finely chopped. pour mixture into a bowl; stir in cilantro.
Recipe Author: Chef Ryan Johnston
Photo By: Chef Ryan Johnston/Whisknladle
Restaurant: Whisknladle 1044 Wall St La Jolla, CA, USA
Source: http://s3images.coroflot.com/user_files/individual_files/321977_PTegqox9cCt0OgGr3iTclnnGQ.pdf