Tag Archives: main dish

Mahi Mahi Tacos

May

20

2010

Ingredients

Slaw:

  • 1 cup mayonnaise
  • 1/4 cup diced red peppers (roasted preferred)
  • 1/4 cup diced green peppers
  • 1/4 cup diced yellow onion
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon seasoning salt
  • 1/4 cup sugar
  • 1/3 cup white vinegar
  • 1 head green cabbage, quartered and sliced into thin strips

BBQ Sauce:

  • 1/2 cup mango chunks
  • 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons white vinegar
  • 1/2 tablespoon Caribbean jerk seasoning
  • 1/4 tablespoon crushed red pepper flakes
  • 1 cup BBQ sauce

Cilantro White Sauce:

  • 1 cup plain yogurt
  • 1 cup sour cream
  • 1/2 bunch chopped fresh cilantro leaves
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon blackening spice

Guacamole:

  • 2 fresh avocados, halved, pitted and flesh diced
  • 2 fresh jalapenos, diced
  • 1 lime, juiced
  • 1/4 cup diced red onion diced
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 bunch chopped fresh cilantro leaves

Tacos:

  • 1 to 1 1/2 pounds mahi mahi, skinned and cleaned
  • Blackening seasoning
  • Olive oil
  • 1 dozen (6-inch) flour tortillas
  • 1 cup shredded cheese of choice
  • 1 cup diced tomatoes

Directions

For the Slaw:

In mixing bowl mix all ingredients together except the cabbage. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated. Cover and store in refrigerator until ready to serve. Should be made 24 hours in advance.

BBQ Sauce:

Mix all of the ingredients in food processor and puree. Pour into a bowl or jar and refrigerate.

Cilantro White Sauce:

Mix all of the ingredients in a mixing bowl until thoroughly combined. Cover and store in the refrigerator.

Guacamole:

Mix all of the ingredients into a mixing bowl. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture. Cover and refrigerate.

Tacos:

Preheat the oven to 400 degrees F.

Coat the mahi mahi with blackening seasoning. Add some olive oil to a saute pan and add the mahi mahi. Cook until flaky, about 3 to 5 minutes. Shred the fish with a fork or a spoon. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together. Heat the tortillas in the oven for 30 seconds to 1 minute.

To serve:

Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes. Add the slaw and the mahi mahi. Top with the white cilantro sauce. Arrange on a serving platter, get a napkin and dig in.

Chicken Cordon Bleu

Apr

12

2010

Chicken Cordon Bleu 6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour or bread crumbs
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

  1. Pound chicken breasts to about 1/2 inch thick if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour (breadcrumbs) and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.