Maui Style Fish Tacos with Chipotle Slaw

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The sweet pineapple cools down the chipotle slaw and creates a creative take on one of my favorite taco recipes. I like the fish grilled it can also be pan sautéed.

Serves 4

Ingredients:

  • 1 small pineapple, peeled, cored and sliced into rings, lightly brushed with hot sauce (tabasco)
  • 1 pound boneless, skinless mahi mahi fillets (or other white fish)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • ½ tablespoon sea salt
  • Pepper to taste
  • 4 medium size wheat tortillas
  • 1 cup diced tomatoes
  • 1/2 cup diced onions

    For the slaw:

  • ½ head cabbage, shredded
  • ½ cup low fat mayonnaise
  • 1 lime, zest and juiced
  • ¼ teaspoon chipotle chili powder
  • 2 carrots, peeled and shredded

    Instructions:

    Prepare a charcoal grill. Grill the pineapple over low heat until browned and caramelized. Cut the pineapple rings into small wedges and set aside.

    Combine mayonnaise, lime zest and juice, chili powder, cabbage and carrots together. Mix well. Salt and pepper to taste before serving.

    Meanwhile, in a large bowl, combine the oil, pepper and lime juice and marinate the fish for 5 minutes. Grill the fish over medium high heat until cooked through. Remove from the grill and slice into strips.

    To serve build your own style: provide cabbage slaw, diced tomatoes, onins, fish, tortilla and additional slices of lime for people to create their own taco.