DELISH

TACO TUESDAY

A traditional dish from Mexico, these tacos are great for a crowd and you can replace the mahi mahi with chicken or beef if preferred. They were a winner at our photo shoot, and we hope you enjoy them as much as we did. Happy cooking!

RECIPES BY KAYLEIGH DRIVER STYLING BY ERIN PAVIOUR-SMITH PHOTOGRAPHY BY RAINBOW VISIONS BVI

Mahi Mahi Tacos

To start with, ensure that the fish is firm to touch and doesn’t smell ‘fishy.’

It should have a wonderful clean aroma of the ocean. If you are buying a whole fish, make sure that the eyes are clear; that is also a good indicator of freshness. When you’re ready to season the fish, pat it dry with some paper towels to absorb any liquid. This will help develop a nice char on the exterior. Be patient when cooking it – if it doesn’t want to release from the pan, then it’s not ready to turn.

LEVEL EASY MAKES APPROX. 8 TACOS

INGREDIENTS

4 6 oz mahi mahi fillets 1/4 cup Old Bay seasoning Salt & Pepper to taste 1-2 tbsp Olive Oil

METHOD

Start by heating up a heavy duty frying pan, medium high heat. Coat the pan with olive oil.

While the pan is heating up, season the mahi with salt, pepper, and the Old Bay seasoning. When your pan is hot and the oil is rippling, carefully place the fish in the pan and cook for 4 minutes on the first side. Turn the heat down to about medium, and turn the mahi over on the other side for another 4 minutes. I also like to do this again on each side for 1 minute. Lightly press the fish – if it feels firm, it’s done. Remove from pan and allow to rest for 10 minutes. These can be served at room temperature, and when it comes time to build the tacos, you can flake the fish.

For the Pineapple Salsa

MAKES APPROX. 2 CUPS

The pineapple salsa is something that I make and enjoy quite often. I put it on top of all sorts of things and have even made salad dressings using the leftovers. At this time of year, it seems that a lot of the produce stalls are selling pineapples from Dominica; take advantage of this because the taste is unbelievably different to the ones you get at the grocery store. They are divine! If you wanted to, you could even grill the pineapple before you dice it into the salsa.

INGREDIENTS

1 large fresh pineapple, small dice 1 red onion, fine dice 1 red bell pepper, small dice 1/4 cup fresh cilantro, rough chop 1 jalapeno, fine dice (optional) 1 tbsp rice wine vinegar Salt & pepper to taste

METHOD

Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day. If you are making this ahead, it’s best to leave the cilantro out until ready to serve so it keeps its lovely colour. Delish on top of tuna, or chicken if preferred!

For the Tomato Salsa

MAKES APPROX. 2 CUPS

With the tomato salsa, I find it really is down to your preference on you how you favour it. Some people prefer a dryer salsa, while others favour a juicy one. If you want to take it to another level, you could try roasting the tomatoes along with a few cloves of garlic and adding that in instead of the raw garlic. Again, there are some beautiful local tomatoes around right now and they are stunning. I find I buy so many tomatoes and have them with everything; they are addictive!

INGREDIENTS

11/2 cups fresh tomatoes, small dice (about 10 tomatoes) 1 red onion, fine dice 1/4 cup fresh cilantro, rough chop 1 clove garlic, crushed (or as fine as possible!) optional

METHOD

Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day. NOTE: if you prefer a juicy salsa, use the whole tomato. If you are not a fan, slice the tomato in half and use a spoon to remove the seeds and juices.

Sriracha Sour Cream

Last but not least, the sriracha sour cream is just what this dish craves to tie it all together; a nice bit of subtle heat with the tanginess of the sour cream. I have done this with chipotle in adobo for a greater heat level and extra smokiness. Also, I have charred up jalapenos, peeled them, and blended them in with the sour cream. All of these options are delicious; it’s down to your preference of heat.

INGREDIENTS

8 oz sour cream 1/4 cup Sriracha Juice of 1 lime

METHOD

Mix together in a bowl and serve immediately.

Guacamole

Please refer to our website for this recipe from our March issue– bvipropertyyacht.com/vi-bvi/ go-green/

For the flour tortillas

Warm up eight in the microwave, or as I have done, slightly char them on an open flame using tongs. This happens quickly so keep an eye on them and turn them constantly. Keep in a zip top bag to preserve them from drying out.

To assemble the tacos

Start with the tortilla as the base, spread a bit of guacamole, followed by the flaked fish, then the salsas and finally a dollop of the sriracha sour cream, topped with fresh cilantro for garnish. Yum! If you want to make these gluten-free, replace the tortilla wraps with some lettuce cups, to keep it really fresh and light! ■