Jerk Mahi-Mahi Tacos

Ingredients

• 2 Mahi-Mahi Fillets
• 2 Tbsp. Starport Jerk Sauce
• 1 Red Fresno Chile
• 4 oz Frozen Pineapple
• 1 Lime
• 2 Green Onions
• 4 6” Flour Tortillas
• 4 oz Matchstick Carrots
• 3 oz Slaw Mix
• Olive Oil
• Salt Pepper
• Fresno chile. Discard seeds if you prefer less spice. Stem
• and mince other half of Fresno chile. Rinse pineap-

Instructions

1. 1

   Cook Within: In case mahi-mahi needs additional cooking time after searing all sides, lower heat to medium-low and cover pan for 3-4 minutes until fish reaches a minimum internal temperature of If you prefer to use a microwave to warm tortillas, stack them between two slightly damp paper towels and nuke ‘em for about Marinating mahi-mahi pieces before cooking not only allows flavor to infuse but also improves tenderness. This is why we have you place mahi-mahi in marinade, then move on to making pineapple relish

2. 2

   Marinate the Mahi-Mahi: Rinse mahi-mahi and pat dry. Cut each mahi-mahi fillet into nine equal-sized pieces. Place mahi-mahi on a plate and gently toss with ½ tsp. salt and jerk sauce. Marinate 15 minutes while you prepare pine- Warm Tortillas and Cook Mahi-Mahi heat. Warm each tortilla in pan for 30 seconds, or until pliable. Stack tortillas and wrap in foil to keep warm. Add 1 Tbsp. olive oil and mahi-mahi to hot pan. Cook 2-3 minutes per side, or until outside is browned and fish reaches a minimum internal tem- perature of 145 degrees. If any marinade remains on plate, add to pan with fish and simmer during final 30 seconds of cooking. Remove from heat and prepare

3. 3

   Slice eight very thin rounds from pointed half of: Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Rinse pineap- ple under warm water if still frozen. Cut pineapple into ¼” dice. Zest lime, halve, and juice. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

4. 4

   Make the Carrot Slaw: While fish cooks, combine matchstick carrots, slaw mix, green part of green onion, 2 Tbsp. lime juice, ¼ tsp. salt, 1 Tbsp. olive oil, and a pinch of pepper in a

5. 5

   Stir together pineapple, lime zest, minced Fresno: chile (to taste–it’s spicy), and white parts of green

6. 6

   Plate the Dish: Place carrot slaw on a plate. Fill tortillas with 4-5 pieces of mahi-mahi. Top with pineapple relish and garnish with Fresno chile rounds (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Fresno chile brings a nice kick to tacos, so use it to taste if you’re spice-averse. Discarding seeds of Fresno chile also • Utilize any remaining jerk marinade by adding to pan and simmering during final 30 seconds of cooking mahi- used twice in this recipe; white parts go into the relish and green parts go into the slaw. the recipe before you start–we promise it will be time

7. 7

   Slice eight very thin rounds from pointed half of