Recipe courtesy of Aaron Sanchez
Show: Taco Trip
Episode: Taco Trip
Mahi-Mahi a la Plancha Tacos
Total:
1 hr 40 min
Active:
45 min
Yield:
2 servings (3 per serving)
Level:
Intermediate
Total:
1 hr 40 min
Active:
45 min
Yield:
2 servings (3 per serving)
Level:
Intermediate

Ingredients

Garlic-Chipotle Love:
  • 1 cup canola oil
  • 12 cloves garlic, peeled 
  • 1/4 cup chopped fresh cilantro 
  • 3 tablespoons chopped canned chipotle chiles in adobo sauce 
  • 1 teaspoon salt 
  • 1 lime, zested 
Chipotle-Agave Glaze:
  • 2 tablespoons agave nectar
  • 1 lime, zested 
  • 2 tablespoons freshly squeezed lime juice 
Mango Salsa:
  • 4 ounces red bell peppers, cut into 1/8-inch dice
  • 2 ounces red onions, cut into 1/8-inch dice 
  • 1/2 cup mango puree 
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice 
  • 1 teaspoon kosher salt 
  • Pinch freshly ground black pepper 
  • 2 mangos, cut into 1/8-inch dice 
  • 1 jalapeno, minced 
Avocado Tempura:
  • Vegetable oil, for deep frying
  • 2 cups tempura batter mix, such as Kikkoman 
  • 1 1/2 cups cold club soda 
  • Kosher salt 
  • 2 avocados, sliced 1/2 inch thick 
Tacos:
  • 9 ounces mahi-mahi, cut into six 1 1/2-ounce pieces
  • Vegetable oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 6 corn tortillas 
  • 2 limes, cut into wedges, for garnish 
  • 2 tablespoons julienned radish, for garnish 
  • 1 cup torn fresh cilantro, for garnish 
  • 2 cups baby arugula, for garnish 

Directions

For the garlic-chipotle love: Preheat the oven to 300 degrees F.

Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.

Put the garlic and the now garlic-infused oil in a food processor or blender. Add the cilantro, chipotles and sauce, salt and lime zest and puree until the mixture is very smooth.

For the chipotle-agave glaze: Combine the garlic-chipotle love, agave and lime zest and juice in a bowl and whisk until smooth.

For the mango salsa: Combine the bell peppers, red onions, mango puree, cilantro, lime juice, salt, pepper, mangos and jalapenos in a mixing bowl.

For the avocado tempura: Heat the vegetable oil in a Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.

In a large bowl using a fork, slowly stir the tempura batter mix with the cold club soda and a pinch of salt until just combined. Add the avocado slices to the batter and toss to fully cover. Using a slotted spoon to allow excess batter to drain off, transfer the avocado slices to the oil. Fry until golden brown on all sides, 2 minutes total. Transfer to the prepared baking sheet to drain and season to taste with salt.

For the tacos: Preheat a griddle (la plancha) over medium-high heat.

Put each piece of mahi-mahi on a skewer, drizzle with vegetable oil and sprinkle with salt and pepper on both sides. Cook on the griddle, turning to brown both sides, 2 to 3 minutes per side. Brush both sides with 1/4 cup of the chipotle-agave glaze just before removing from the griddle, turning to coat.

Heat the tortillas on the griddle or in a skillet over medium heat to soften, 1 minute per side. Place on a rimmed rectangular plate. Place a ramekin of mango salsa on one side and a ramekin of lime wedges, radish and cilantro on the other side of the plate. Lay a fish skewer into each tortilla. Top each skewer with some avocado tempura, mango salsa and baby arugula. Garnish with lime wedges, cilantro and radish and serve.

Categories:

IDEAS YOU'LL LOVE

Yayo's Mahi Mahi Fish Tacos

Yayo's Mahi Mahi Fish Tacos

Steak a la Plancha

Recipe courtesy of Eddie Russell

Grilled Mahi-Mahi, Ceviche-Style

Recipe courtesy of Alton Brown

Mahi Mahi Ceviche

Prawns a la Plancha with Garlic and Lemon Confit

Recipe courtesy of Rachael Ray

Duck a la Plancha with Blood Orange Sauce

Recipe courtesy of Ute City

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Compete to Eat

7:30am | 6:30c

Compete to Eat

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here