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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe demonstrated at the 2010 Pensacola Seafood Festival. The creator is Dan Dunn from H2O. Prep time does not include marinating time or time to get your grill ready. Ingredients:
1 lb fresh fish, preferably a firm white fish (mahi mahi, grouper, red snapper) |
2 limes, juiced |
2 tablespoons olive oil |
1/2 bunch cilantro, chopped |
salt |
pepper |
2 tomatoes |
1 yellow onion |
2 jalapenos (add more if you like it hot!) |
1/2 bunch cilantro |
3 tomatillos |
salt and pepper |
1/2 cup plain yogurt |
1/2 cup mayonnaise |
1 tablespoon adobo sauce, with chipotles |
10 hard taco shells |
10 soft taco shells |
1/2 head cabbage, shredded |
2 tomatoes, diced |
mexican mix cheese, grated (or pepper jack grated) |
Directions:
1. For the fish: Cut mahi mahi (or fish of your choice) into small fillets. Mix together the olive oil, lime juice, 1/2 bunch chopped cilantro, and salt and pepper (you determine the amount of salt and pepper). Marinate the fish in the mix for 30 to 40 minutes. Grill for 4 minutes on each side. Remove and break the fish into pieces.
2. For the salsa: Dice all ingredients and cook for 15 minutes. Puree and cool.
3. For the Zippy Sauce: Mix the ingredients together.
4. For the finished product: Preheat the oven to 350 degrees. Stuff the hard shell with mahi mahi (or fish of your choice), cheese, and tomatoes. Sprinkle the soft shell with cheese and wrap around the hard shell. Place in a pre-heated oven for 3 minutes, then top with salsa, zippy sauce, cabbage, and any extra cilantro. Serve with a slice of lime if desired.
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