The Island Way Cafe in Clearwater has an extremely popular dish.
And they dished on the recipe for latest episode of the Chef’s Kitchen.
It’s fish tacos made with freshly caught mahi-mahi.
Fish Tacos
4 ounces of fresh fish (we use mahi-mahi)
2 5x6 tomatoes diced
6 ounces cilantro roughly chopped
1 lemon, juiced
1 lime, juiced
Dash hot sauce (your choice)
12 ounces mayonnaise
4 ounces blackening seasoning
4 ounces of orange juice
1 ounce freshly shredded cabbage
6 inch flour tortillas, lightly toasted
Olive oil for cooking fish
Pico De Gallo
Combine diced tomatoes, cilantro, lemon and lime juice, and hot sauce.
Mix and let sit for 10 minutes.
Creole sauce
Combine mayonnaise, blackening seasoning and orange juice in a bowl
Cube your fish into quarter-sized chunks and sprinkle lightly with blackening seasoning.
Cook fish in very hot pan with olive oil.
The fish will cook very quickly—cook one minute, flip and cook another minute before checking for white flaky texture.
Building the taco. Start with lightly toasted tortilla and layer cabbage, Pico De Gallo, fish and creole sauce.
You can use a toothpick to make sure it stays together before eating. Enjoy.