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Ahi Taco Dinner | |||||||||||||||||||||
Mango Chutney 2 Mangos, 1/4 inch chop 1 Jalapeno, seeded, small chop 3 Tbsp Sweet Onion, 1/4 inch chop 1/2 cup Sweet Red Pepper, seeded, 1/4 inch chop Juice of 1 Large Lime 1/2 tsp Cumin seeds 1 cup Sugar 1 1/2 Tbsp Pectin 2 Tbsp Fresh Cilantro, chopped
Place mangos, jalapeno, onion, red pepper, lime juice, cumin, pectin and 1/3 cup sugar in sauce pan. Bring to a boil. Add remaining sugar and cilantro; boil 1 to 2 minutes more than let cool 10 minutes. Place in glass container and seal, place in refrigerator for at least 2 hours, preferable over night.
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AHI 1 lb fresh or frozen Ahi, 1 inch thick Juice of Large Lime 1 Tbsp Olive Oil Salt, Pepper, Ground Cumin & Cumin Seeds Whisk together lime juice and olive oil until well blended. Brush on Ahi. Top liberally with freshly ground pepper, salt and cumin, press in. Allow to marinate 10-20 minutes but no more. Oil grill, and then heat barbeque. Cook Ahi 7 minutes each side for medium/medium rare depending on size of fish. Use a meat thermometer and remove from fire when internal temperature is 130 degrees for medium. When fish is finished cooking cover with tin foil until rest of dinner complete. Fish will continue to cook from its own internal heat until cut. When ready to serve flake tuna with a fork. |
Final Taco Prep Use 2 shells per taco to keep them from breaking while eating. Put about 2 Tbsp Ahi in shell, top with 1 Tbsp Chutney (to taste), 2 tsp Sour Cream, Green Onion, lettuce, tomato and Avocado. |
You can prepare the shells a number of ways. The two most common are fried or grilled. To Grill: Place shells on grill in an overlapping stack slightly off center of one another. Every 30 second to minute bring the shell from the bottom to the top and turn over. As each shell finishes cooking on the second side, place in aluminum foil so it stays warm. Cook only until the shell has a light grill pattern on each side, but no longer or they will be tough. To Fry: Place about a 1/2 inch of oil in the bottom of a small fry pan. Heat to about 350 degrees, or when a small piece of tortilla creates a brisk boiling when thrown in the oil. Place shells in hot oil one at a time. Fry about 30 seconds on each side and place on plate with paper towels on it to soak off some of the oil. |
