Kitchen Manager

Mahi-Mahi Fish Taco

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 27 (pp 821)

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Measurement

Yield Serving Size # of Servings

16 ea 2
portion 8

Ingredients

Marinade

garlic clove 1
clove

coriander, ground 2
tsp

cumin, ground 2
tsp

oil, vegetable 4
fl oz
mahimahi fillet (or tilapia fillets, ½ in. (1.2 cm) thick, 3 oz. (90 g) each) 16
ea

Relish

cilantro, fresh 2
oz

red onion (chopped) 1

oz

salt 1
tbsp

tomatillos (small dice) 8

oz

tomatoes, roma (seeded, small dice) 8

oz

cilantro, fresh (chopped) 2

tbsp

red onion (small dice) 1

oz

pepper, serrano chile (seeded, minced) 1

tbsp

lime (juice) 2
tsp

extra virgin olive oil 2

tsp

Mexican oregano 1
pinch

pepper, black to taste

salt to taste

tortilla, corn (6 in. (15 cm)) 32

ea

Creamy Coleslaw 1
lb

avocado (peeled, sliced) 4

ea

cheese, cotija (crumbled) 4

oz

Red Beans and Rice with Andouille (prepared without the rice, optional) as needed

Directions
1. Destem the cilantro leaves and place in the bowl of a blender. Add the remaining marinade ingredients and blend until smooth,
approximately 15 seconds.

2. Place the fish fillets in a nonreactive pan and pour the marinade over them. Mix gently so that the fish is evenly coated. Refrigerate
until service or overnight.

3. In a stainless steel bowl, combine the ingredients for the tomatillo relish and stir gently to combine. Refrigerate until service.

4. At service, place the fish fillets on a hot grill. Grill turning once until done. Remove and keep warm for service.

5. Heat the corn tortillas by toasting them on the grill for a few seconds on each side. When they begin to brown, remove from the grill
and stack them on a clean towel.
 6. Place two stacks of two tortillas each on each plate. Place one piece of fish on each stack of tortillas. Top each piece of fish with 1
ounce (30 grams) of Creamy Coleslaw, several slices of avocado, 2 tablespoons (30 milliliters) of the tomatillo relish and crumbled cotija
cheese.

7. Serve with a ramekin of Red Beans with Andouille if desired.

Related Videos
Procedure for Cutting and Pitting Avocados

Procedure for Preparing a Salsa or Relish

Nutrition Facts
Approximate value per serving:
Calories
2741.04 kcal
Total Fat
85.17 g
Calories from Fat
766.66 g
Saturated Fat
51.3 g
Trans Fat
0 g
Cholesterol
209.9 mg
Sodium
9483.7 mg
Total Carbohydrates
399.99 g
Protein
128.63 g
Vitamin A
11603.24 IU
Vitamin C
312.32 mg
Iron
55.43 mg
Calcium
1310.68 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.