Mango BBQ Mahi Mahi Tacos from Cabo Fish Taco

One of my favorite little restaurants in NoDa is Cabo Fish Taco. I’ve been eating there for quite some time and I had heard that they were on Food Network’s “Diners, Drive-Ins and Dives” a while ago. On the show they made the Mango BBQ Mahi Mahi tacos and I’ve been dying to try them. Well yesterday I visited a friend and we made them… THEY WERE AMAZING!!!

Here’s the video and the recipe to the Mango BBQ Mahi Mahi Tacos

Mango BBQ Mahi Mahi Tacos

Recipe courtesy Rob and Maeghan Crenshaw, owners, of Cabo Fish Taco in Charlotte, NC

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

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

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
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.

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.

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.

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