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I made the honey BBQ sauce from scratch because it takes all of 12 seconds, so I’d strongly recommend you do the same. I’ve got a hawaiian BBQ sauce on here that is unreal and amazing and you should absolutely totally make it, but it has a fair share of ingredients and for this one, I just wanted to be lazy. I also wanted to keep things simple, with my sauce & the mahi taking center stage. I always think of red onions & bbq sauce as a go-to combo, so I added them here for extra color and texture. And, the fact that I threw in cheese is the least surprising addition ever, but believe it or not, I actually went pretty tame, sparingly sprinkling it for a lightly melted touch that topped this off just right.
And, to top, top this off? Shots of tequila, of course.
Honey BBQ Mahi Mahi Tacos With Red Onion & Crumbled Cheddar
Yield: 6 servings
For the tacos
1 lb Mahi Mahi
8 small flour tortillas
1 medium red onion
1/4 cup crumbled cheddar
1/2 tsp sea salt & coarse black peppercorn
Fresh cilantro to garnish
Cooking spray to grease
For the sauce
3/4 cup ketchup
1/3 cup dark or light brown sugar
2 tbsp honey
1 tbsp white vinegar
2 tsp Worcestershire sauce
On cutting board dice mahi mahi into 1" cubes, then lightly season with salt & pepper. In large bowl mix the sauce, using a whisk to thoroughly combine all ingredients until smooth. Add seasoned mahi mahi to sauce and toss to evenly coat, then set aside in refrigerator until needed.
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Wipe down cutting board before slicing red onion into thin strips. Next, sauté onions in generously greased skillet over medium-high flame until lightly caramelized, about 10 minutes. Transfer to paper towel lined bowl to cool. While onions cook, heat tortillas as directed and crumble cheese. Set both aside.
In same skillet as onions (after they've been removed) cook marinated mahi mahi over medium flame until cooked through, about 8 minutes. When ready build tacos with a layer of fish, onions, cheddar, and cilantro, then immediately plate and serve.
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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.