Grilled Mahi Mahi Taco, Red Cabbage Slaw, Tomato Avocado Salsa,

Ingredients

Tacos

• 4 (8 ounce)  mahi mahi fillets

• 2 tablespoons canola oil
• salt & freshly ground black pepper

• 8 (6 inch)  flour tortillas, cut into 2 1/2-3-inch circles, and deep fried

Citrus Vinaigrette

• 3/4 cup orange juice
• 1/4 cup lime juice
• 1 cup fresh basil leaf, chopped
• 1 cup fresh cilantro leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon honey
• 1/2 cup canola oil

Red Cabbage Slaw

• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 2 tablespoons canola oil
• 1/4 head red cabbage, finely shredded
• 1 large carrot, cut into fine julienne
• 1/4 cup cilantro leaf, chopped
• salt and pepper

Tomato And Avocado Salsa

• 4 plum tomatoes, chopped
• 2 ripe Hass avocadoes, peeled, pitted, and diced
• 1/2 small red onion, finely chopped
• 1 serrano chili, finely diced
• 1-2 limes, juice of
• 2 tablespoons canola oil
• 1-2 teaspoon honey
• 3 tablespoons chopped cilantro leaves
• salt & freshly ground black pepper

Charred Pineapple-Habanero Hot Sauce

• 1 ripe pineapple, preferably Golden pineapple
• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped

• 1 (20 ounce) container frozen pineapple, puree, thawed (see note)
• 2 habanero peppers, chopped
• 1 cup rice wine vinegar
• salt and pepper
• honey

Directions

1. 1

   For Tacos:.

2. 2

   Preheat grill.

3. 3

   Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.

4. 4

   Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.

5. 5

   Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.

6. 6

   For Citrus Vinaigrette:.

7. 7

   Combine all ingredients in a blender, and blend for 1 minute.

8. 8

   For Red Cabbage Slaw:.

9. 9

   Combine all ingredients in a bowl. Season with salt and pepper, to taste.

10. 10

    For Tomato And Avocado Salsa:.

11. 11

    Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

12. 12

    For Charred Pineapple-Habanero Hot Sauce:.

13. 13

    Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.

14. 14

    Peel the pineapple, remove the core, and coarsely chop the flesh.

15. 15

    Heat oil in a medium saucepan over med-high heat.

16. 16

    Add the onion, and cook until soft.

17. 17

    Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.

18. 18

    Transfer to a blender, and blend until smooth.

19. 19

    Season with salt, pepper, and honey, to taste.

20. 20

    Strain the mixture into a bowl.

21. 21

    *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.