BBQ Mahi Fish Tacos

Here is a cool recipe for the upcoming tailgating season!

Barbecue Mahi Bacon Taco with Chipotle Slaw

Serves 1

1 Piece Mahi-Mahi fish fliet, approximately 6 ounces.

1 Teaspoon Olive Oil or Butter

Salt and Pepper to taste

3 Slices Bacon

1 Tablespoon Barbecue Sauce

Season the fish filet lightly with salt and pepper. Sear in a hot pan just to brown the outside.

On a lined cookie sheet, lay down the three slices of bacon and spread the barbecue sauce evenly.

Place the seared fish onto the bacon and fold over to cover the fish. Flip over so the seam is on the bottom. Bake in a hot oven until the bacon is crisp, about 10 minutes. Let the fish rest about 5 minutes before slicing.

Chipotle Slaw

½ Cup Shred Cabbage

1 Tablespoon Chipotle Mayonnaise or dressing.

1 Teaspoon Cider Vinegar

Freshly Chopped Cilantro

Toss all ingredients together just before serving.

3 Corn or Flour Tortilla Shells, 6 inches.

Warm the tortilla shells just before serving.

Assemble the tacos:

Cut the fish into three equal slices. Place one slice each slice of fish on top of the tortilla and top with the slaw.

Notes:

You can use your favorite species of fish in place of the mahi-mahi.

Substitute lettuce wraps for the tortilla shells if you would like to reduce carbs.

You can mix the slaw a few hours to overnight before making the tacos. I like to make the slaw fresh just before eating so the cabbage is very crisp.