MAHI MAHI TACO TACO IS NO JOKE!

INGREDIENTS

• Package of Mahi from SSS defrosted for 4-6 hours in the fridge

• 4 tsp chili powder

• 1 tsp each of ground cumin, smoked paprika, onion powder, garlic powder, sea salt

• 2 tbsp lime juice

• 3 tbsp olive oil

• ½ tsp freshly ground black pepper

• 12 corn tortillas

• ½ cup fresh cilantro for garnish

• ½ cup thinly sliced radish for garnish

• 2 fresh jalapenos thinly sliced

• Your favorite hot sauce

  FOR THE AVOCADO-LIME SLAW

  • ½ cup mayonnaise

  • 1 avocado

  • ½ cup cilantro roughly chopped

  • 2 garlic cloves

  • 3 tbsp lime juice

  • 4 tbsp jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded

  • ½ tsp Kosher salt

  • ¼ tsp freshly ground black pepper

  • 12 oz. slaw mix

  FOR THE CHIPOTLE AIOLI

  • 1/2 cup mayonnaise

  • 2 cloves cloves minced

  • 1 tsp lime juice

  • 1/2 tsp chipotle chile powder add more for increased heat, or regular chil powder for less heat

  • 1 pinch Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Open your Mahi packet from SSS and remove fillets. Wrap in paper towels and place on plate in fridge until defrosted.

2. MAKE THE AVOCADO-LIME SLAW

   • In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.

   • Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

3. MAKE THE CHIPOTLE AIOLI

   • Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

4. PREPARE THE MAHI MAHI

   • Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.

   • Remove the Mahi from fridge (make sure it is defrosted) Pat with paper towels to make sure the fillets are completely dry.

   • Add the mahi mahi to the marinade and turn to coat. Let rest for 15 minutes.

   • Meanwhile, heat your grill to high heat.

   • Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.

   • Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.

   • Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.

   • Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

5. Enjoy and be sure to tag us #THESOCIETYEATS