Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce
Show: Food Network Specials
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- Recipe categories: Fish, Mahi Mahi, Vegetables, Avocado, Fruit, Pineapples, Carrot, Cabbage,
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Total Reviews: 41
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By lazyacresnorth
Richmond, Virginia
on April 11, 2010
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We substituted halibut because it's what the market had - good stuff. Also roasted corn with chipotle..
By torba98_11829804
Milpitas, CA
on February 27, 2010
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We made the food exactly as stated. We took the food to a new community Senior Center grand opening event.. People who attended were from a variety of ethnic backgrounds with Asians having the largest crowd. THIS RECIPE ...THE TACOS WITH SEAFOOD , etc., etc. were devoured. Terrific success. Flavors and textures praised by all! Thank YOU Bobby!
By alilew_12691064
Bethlehem, 78
on February 26, 2010
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I've made this recipe about 10 times in the last year. It does take some hard work to make the fish, slaw, salsa, and sauce so I've shortened the sauce a bit. I blended canned pineapple with hot sauce and heated it up on the stove. It's delicious and takes 5 minutes. It's a very mild fish for people who don't like the fishy taste. You won't regret trying this recipe! One of my food network favorites!
By bofamatt_12496059
el dorado hills, 43
on January 19, 2010
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Took more like 2 hrs with all the prep for me but they were worth all the work.
By davidjmcconnell...
Huntsville, 39
on December 15, 2009
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The prep for these tacos took me some time (I'm slow!, but it was well worth the effort. I cooked the mahi-mahi over a charcoal grill and served these to a date out on the patio one evening in early fall. The pineapple hot sauce was a great finishing touch, with the habanero contributing its wonderful flavor and elegant warmth. I much prefer the use of habanero pepper over jalapenos and other varieties. The flavor is much more delicate, and the burn, while potent, isn't overbearing so long as you moderate the amount used.
By anolen
kenosha, WI
on November 22, 2009
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Tacos were delicious! Couldn't find mahi mahi so used shrimp instead. Everything turned out great. I used the food processor to help with all the chopping and was able to make slaw, vinegarette, salsa and hot sauce all in about an hour. Store bought habanaro sauce would work out just fine, but we really enjoyed the fresh taste of Bobby's.
By Chef #437704
Los Gatos, CA
on August 09, 2009
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Made these last night for dinner with thawed Mahi Mahi that we caught in Cabo in June . Followed recipe exactly except for we used 8 inch flour tortillas and warmed them in the oven to crisp up a bit rather than frying. These tacos were wonderful! It did take two of us a good 2 1/2 hours to prep and cook everything, but it was well worth it. We each had one for lunch today, and I'll probably finish the rest up tonight. Sauce did make a lot, but I can see it going on other things throughout the week. We especially liked the charred pineapple hot sauce. We too could not find frozen pineapple puree, but we bought a bag of frozen pineapple chunks and popped them in the food processor. Instant frozen pineapple puree. We did the whole pineapple over the grill - what an amazing aroma and flavor! I don't think store bought hot sauce would have done the tacos justice! Enjoy!
By chris_11982522
Bellevue, WA
on July 12, 2009
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There is a fair amount of work involved to make this recipe but it is worth it. The flavors are wonderful and unique. I made the recipe exactly as described. It came out wonderfully. I had a lot of left over salsa and sauce, so we will make it again tonight. Just the right amount of spice gives the tacos a nice kick without being over whelming. The cool and hot flavors all hit at the same time making this recipe a great one.
By katherinejani_1...
Cranbury, NJ
on July 01, 2009
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I made this recipe for a tough crowd, my 21 year old daughter and her Peruvian boyfriend, both of whom love fish and fresh foods with lots of flavor. This pleased them to no end!
A few changes were made as I am counting points and successfully diminishing in a very healthy way. I added only half of the oil to the Citrus Vinaigrette,the Red Cabbage Slaw, and to the Charred Pineapple-Habanero Sauce, omitted the oil entirely for the Tomato and Avocado Salsa and, finally, left the flour tortillas whole and sprayed them with olive oil before crisping them in a nonstick pan (they remained perfect throughout the meal by putting them in a bread basket and covering them with a cloth. I served the tacos with a boxed Mexican rice (made without butter or oil to which a cup of a frozen mixture of corn, beans and peppers was added. AMAZING! I cannot imagine this meal being any better. Thanks, Bobby!
By jennyfire130_11...
Hatfield, PA
on May 11, 2009
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I made the dish for my mom on Mother's day and it was the BIGGEST hit!! It was absolutely FABULOUS!!! I would not change a thing ...This dish is amazing as is. Even my grandmothers, who were not sure about the "fish taco", were totally impressed and ate 3 tacos each!! It took me longer than 50 min to prepare so I think next time I will prepare the cabbage and salsa the night before. Awesome dish! Thanks, Bobby Flay. You rock.