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


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 
  • 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 


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.

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