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Spicy Jerk Mahi Tacos

Featured Article

Lively Libations and Culinary Cuisines

Springfield Country Club and Tavola Restaurant + Bar

Article by Executive Chef Stephen Balmer

Photography by Courtesy Springfield Country Club and Tavola Restaurant + Bar

Originally published in Media City Lifestyle

Spicy Jerk Mahi-Mahi Tacos

Get ready to fire up the grill and kick Taco Tuesday up a notch!  Executive Chef Stephen Balmer of Tavola shares one of his favorite Springtime recipes blending fresh seasonal ingredients and exciting spices. This crowd-pleaser features spicy jerk mahi-mahi tacos with fire-roasted corn, tomato salad with cilantro lime and queso fresco with an avocado cream drizzle.

Jerk Seasoning:

  • ½ white onion
  • 4 garlic cloves
  • 2 tsp fresh grated ginger
  • ½ tsp cinnamon
  • ½ tsp all spice
  • ½ tsp nutmeg
  • 1 cup brown sugar
  • 3 fresh chopped jalapenos
  • 2 tsp fresh thyme
  • 2 tsp soy sauce
  • 2 tsp red wine
  • 8 stalks fresh chopped scallions
  • 1,2 tsp lime juice
  • ½ tsp red pepper flakes
  • ½ tsp ground cloves
  • 2 tsp extra virgin olive oil
  • 2 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper

Blend all ingredients above until smooth

Pour marinade over 2 pounds of mahi-mahi

Yields 8 – 10 Tacos

Avocado Cream:

  • 16 oz sour cream
  • 5 avocados
  • Zest of 1 lime
  • Juice of 1 lime
  • ½ c fresh chopped cilantro
  • 1 tsp salt
  • 1 tsp pepper

Blend all ingredients until smooth, set aside

Fire Roasted Corn:

  • 4 fresh cobs of corn
  • 2 tsp vegetable oil or blended oil
  • ½ tsp salt
  • ½ tsp pepper
  • Whisk together oil, salt and pepper
  • Rub on fresh corn on the cob
  • Place corn on low flame of grill
  • Turning every 2 minutes to ensure corn does not burn
  • Lightly roast until a golden brown
  • Set aside to cool
  • Carefully cut corn off cob AFTER it has cool

Tomato Salad:

  • ½ pint grape tomatoes, cut into 3rds
  • ½ c finely chopped cilantro (stems and leaves)
  • Zest of 1 lime
  • Juice of 1 lime
  • 10 oz queso fresco crumbled
  • Combine grape tomatoes, cilantro, zest and juice of lime, and crumbled queso fresco

Assembly: Warm flour tortillas on grill until golden brown. Mix mahi-mahi and jerk marinade. Place seasoned mahi-mahi on grill until internal temperature reaches 145 degrees. Gently break mahi-mahi and place into warm flour tortilla. Spoon roasted corn and tomato salad over mahi-mahi. Finish with avocado drizzle

Lively Llibation!

The Spring Mule:  Bar Chef and Sommelier Irene Moretti of Tavola Restaurant + Bar offers up a delicious sip-sational cocktail that stands on its own and also pairs perfectly with any blackened or spicy dish.Ingredients:

  • 2 oz Blanco Tequila
  • Fresh Lime Juice(half lime juiced)
  • 4 oz Pink Grapefruit Juice
  • 2 oz Ginger Beer
  • Lime wedge for garnish

Recipe::Combine tequila, fresh lime juice and grapefruit juice. Pour over ice into a tall glass. Top with ginger beer. Garnish with lime

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