As featured on the Mexican Epciurean Adventure Lunch Menu, May 2014 at Michael’s On East, and prepared by Executive Chef Jamil Pineda
For the Mahi Mahi & Wontons Shells
- 4 Mahi Mahi filets (6 oz)
- 2 Tablespoon Ground Chipotle Spices
- 3 oz Blended Oil
- 16 Wonton Skins
- 4 Cups Vegetable Oil
Prepare 1.5 inch thick slices of alumnim foil and cut into three sections, to make squares. Fold each square back (approximately two-thirds) into very loose "sleeping bags.” Place a separator - such as a butter knife - near the top edge of the wonton, and fold in half like a triangle. (The foil will help shape the taco form during frying.)
Gently place the wonton with the foil in the oil and cook until a crisp and light brown in color. Be sure to let the excess oil run our or it will remain in the foil and be difficult to take out.
Cut the raw mahi mahi into small strips and marinate with the Chipotle spices and a dash of oil for a minum of one hour.
In a sauté pan over medium high heat, add the blended oil and sear the fish until cooked through. Set aside until the complete dish is ready to assemble.
For the Guacamole
- 4 Whole Ripe Avocados, diced small
- 1 Red Onion, finely minced
- 5 Plum Tomatoes, deseeded and diced
- ½ Bunch Cilantro, chiffonade
- Juice of 3 Fresh Limes
- 3 Whole Jalapeno Peppers, deseeded and finely diced
- Salt to taste
In a small bowl, mix all ingredients with a small spoon until the avocados becomes pasty. (Do not over mix as the avocado should be chunky.)
For the Pico de Gallo
- 4 Large Beefsteak Tomatoes, diced medium
- 3 Jalapeno Peppers, diced small
- 1 Bunch Cilantro, chopped
- 1 Red Onion, diced small
- Juice of 5 Fresh Limes
- 3 oz. Extra Virgin Olive Oil
- Salt to taste
In a small bowl, stir in all ingredients and gentlely mix. Taste and add salt for desired seasoning. Set aside until ready to serve.
For the Tacos
- Cooked Mahi Mahi
- Pico de Gallo
- 16 Wonton Taco Shells
- 2 Whole Limes, cut in half for garnish
- 1 Head of Romaine Lettuce, chiffonade
- 8 oz Queso Fresco or Feta Cheese
- 1 Bunch of Scallions, finely chopped for garnish
In the middle of a medium plate, spread half of the chiffonade lettuce. Stuff the tacos with guacamole and fish. Place four tacos on each plate, top each with Pico de Gallo, cheese and scallions. Place half of a lime on the side to garnish and serve. (Offer with sour cream, extra chopped cilantro or Pico de Gallo.