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