Baja Fish Tacos

Recipe courtesy of Cabo Flats
Note: This recipe has several components.

Yield: 2 Servings

Fish marinade:
2 Guajillo chiles, dried
1 bunch fresh cilantro
¼ cup fresh lime juice
3 cups mayonnaise
1 pound fresh mahi-mahi filet
Salt and pepper to taste

Soak the chiles in water until they become soft, about 20 minutes. Remove the seeds and place in a food processor with the cilantro, lime juice and mayonnaise. Blend until the mixture becomes light pink. Season with salt and pepper. Slice the fish into strips and marinade in a bowl for 30 minutes.

Barbeque sauce:
2 tablespoons honey
2 tablespoons brown sugar
4 tablespoons apple cider vinegar
4 tablespoons ketchup

Combine all ingredients in a small bowl and mix. Set aside until needed.

Mango pico de gallo:
1 fresh mango, chopped
½ red onion, chopped
2 teaspoons cilantro, chopped
1 teaspoon fresh lime juice

Combine all ingredients in a small bowl and mix. Set aside until needed.

Coleslaw:
1 cup mayonnaise
1 16-ounce package Dole Coleslaw Mix
1 red bell pepper, diced
1 poblano pepper, diced
Salt and pepper to taste

Combine all ingredients in a small bowl and mix. Set aside until needed.

Additional Ingredients:
½ cup Badia Gourmet Blends Blackened Redfish seasoning
4-6 6” Flour Tortilla
Cholula hot sauce to taste

Coat fish with the Badia seasoning and grill for 3 minutes on each side. Heat the flour tortilla for 15 seconds. Add two slices of the cooked fish on top of each tortilla. Top each taco with a large tablespoon of the coleslaw, mango pico de gallo and barbeque sauce. Add hot sauce to taste.

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