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Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce Recipe

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 31-40 of 41

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  • on September 01, 2008

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    I loved everything about this dish. The habenro salsa was amazing.You have to try this dish.Two thumbs up!!!

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  • on May 13, 2008

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    I've made these twice now and they have catapulted to the top of my recipe list! I've converted three non-fish-taco-eaters and the flavors of the different sauces work perfectly together. Try with corn tortillas also, they don't get soggy so quickly. I even eat the leftover slaw by itself with a fork and it's so good!

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  • on August 14, 2007

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    This is a wonderful recipe, and each of the accompaniments are fantastic. But don't plan on just running down to the store and whipping it up in thirty minutes. My wife, son and I fixed it together in about three hours and all the flavors are fantastic! I think the best way to fix it would be to prepare each of the accompaniments on a separate day. Or alternately, buy all of the ingredients one day, then wake up the next morning and plan on spending all day in the kitchen. When you're done, it will be well worth it!

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  • on August 04, 2007

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    Great recipe! Muy delicioso and easy to make!

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  • on July 14, 2007

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    The Cold Slaw is the best part I never knew it could be so good

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  • on May 17, 2007

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    I made the hot sauce last night, HOT! I didn't have pineapple puree so I heated up one 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by half. Puree the mixture in the blender. I didn't have a fresh pineapple so I used one 20oz. can of pineapple chunks in unsweetened pineapple juice and one 20oz. can of crushed pineapple in unsweetened pineapple juice. I didn't have rice wine vinegar so I used 1/2 cup of rice vinegar. The sauce has great flavor and is VERY VERY hot. I made the sauce last night for dinner tonight. I'll definately make it again, but with only 1 habanero. Definately a keeper!!

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  • on May 15, 2007

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    The sauces make this dish. To use up some of the leftover pineapple salsa and citrus vinaigrette, I substituted grilled pork tenderloin for the Mahi Mahi- my family liked this as much if not more than the fish tacos- and the pork version is definately less expensive.

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  • on May 13, 2007

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    Excellent!!! Next time I will try the full strength of the habanero and serrano chilis. My family is a bit heat shy so I adjusted the strength of the heat, but in the end tasting of the beautiful layers of the flavors combined, we think we should have followed full force! Thank you for such a delicious fish taco - no other tacos can now compare!

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  • on May 13, 2007

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    I was also skeptical because "fish tacos" just didn?t sound appetizing but I was pleasantly surprised. They were probably some of the best tacos I?ve eaten in a very, very long time. I am even planning on preparing this dish for my mother next time she visits. It is really good and I would recommend it to any of my friends, fish lovers or not. To anyone reading, I can honestly say it?s certainly worth a try. You will not be disappointed and I found them easy to make.

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  • on April 20, 2007

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    These were so great! I was sceptical at first, but made everything as written w/ the exception of the pinapple hot sauce. Instead of that I made Guy's black bean and pinapple salad for a side dish. The sweet w/ the savory was great.

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