Mahi Mahi Tacos with Jalapeño Sour Cream
Chef Roy Yamauchi's shares this ono recipe for his special Mahi Mahi tacos!
Ingredients
- header Mahi Mahi
- 2 limes, juiced
- 2 tablespoon cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon garlic salt
- 1 pound mahi mahi, sliced into thin proportions
- 2 tablespoon olive oil
- 0.5 cup cornmeal
- header Jalapeno Sour Cream
- 0.5 cup sour cream
- 0.125 cup jalapeño pickle*
- 1 bunch cilantro
- header Tacos
- 6 flour tortillas
- 1 cup head cabbage, finely shredded
- 1 cup cheddar cheese, finely shredded
- 1 can 4 oz. whole green chiles, sliced
- 1 tomato, sliced
- 0.5 purple onion, julienned
- 1 lime, cut into wedges
Notes
*Jalapeno peppers rank fairly high on the heat scale of hot peppers. Use caution when chopping or seeding fresh jalapenos; wash hands well after handling them, use rubber gloves, or try canned chopped jalapenos. Jalapeno pickle is a spicy mixture of sliced jalapenos, vinegar, salt and flavorings. Look for 12 oz. jars of jalapeno pickle in either the pickled foods or Hispanic foods sections.
YOUR OWN NOTES