Maui Tacos

Kona Grill Recipe

2 flour tortillas
1 tablespoon Hot and Spicy Mayonnaise (see recipe below)
4 ounces cabbage, shredded
1 tablespoon carrots, julienne cut
1 tablespoon tomato, finely diced
2 avocado slices
4 ounces Blackened Catfish Filet (see recipe below)
red bell pepper, diced
lettuce, shredded
Asian Taco Sauce (see recipe below)

Hot and Spicy Mayonnaise:
1 cup real mayonnaise
1 chipotle chile
1 tablespoon cilantro, minced

Blackened Catfish Filet:
1 catfish filet
2 garlic cloves, minced
3 teaspoons Cajun seasoning mix or blackening powder
2 cups vegetable oil

Asian Taco Sauce:
1 teaspoon shallots, minced
1 teaspoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon honey
1 tablespoon whole grain mustard
1 tablespoon wine vinegar
2 tablespoons hot Asian chili sauce
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
2 cups vegetable oil
salt and pepper to taste

FOR TACOS: Warm flour tortillas and coat with hot and spicy mayonnaise. Divide cabbage, carrots, tomato and avocado over each tortilla. Slice catfish filet into strips and divide over vegetables. Tightly roll each taco and slice in half with a slight diagonal cut. Serve over a mound of shredded lettuce with a side of Asian Taco Sauce for dipping.

FOR MAYONNAISE: Combine ingredients in a blender or food processor. Refrigerate until needed.

FOR FILET: Marinate catfish filet in remaining ingredients and refrigerate about 2 hours. Fry filet in a heavy gauge pan until blackened on both sides.

NOTE: To increase recipe for 2 catfish filets, double amount of garlic and Cajun seasoning mix, but don't double amount of oil.

FOR TACO SAUCE: Whisk together first 9 ingredients while adding vegetable oil a little at a time, until it reaches desired "dipping sauce" consistency. If necessary, season with salt and pepper; refrigerate until needed. Serve with Maui Tacos.

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