Wildfire Southwest Shrimp Marinade
2 pieces dried Ancho peppers
2 pieces dried Guajillo peppers
1 T kosher salt
2 t sugar
1 T paprika
1 t ground black pepper
2 t chili powder
1 t oregano
1 t cumin
½ t crushed red chilis
2 T olive oil
6 T canola oil
2 T chopped garlic
¾ cup orange juice
¾ cup grapefruit juice
½ cup red wine vinegar
1 medium Spanish onion, sliced
½ bunch fresh cilantro, de-stemmed
Clean chili peppers free of seeds and stems. Roast briefly in a 400 degree oven until peppers start to char. Remove from oven and simmer in water for 2 minutes until tender. Drain and cool. Put all of the ingredients in a food processor and blend until smooth. Yields approximately 4 cups. Use as a marinade on shrimp, chicken, pork or beef.
Tony's Fish Taco's
1lb Mahi-Mahi fresh skin on
12 Corn tortillas 10"
2C Shredded cabbage (I like a combination of red and green)
1C Mayonnaise or Lite Mayonnaise
2pcs Chipotle peppers in adobo sauce finely chopped
1T Lime Fresh Squeezed
1T Cilantro chopped
1T Kosher Salt
1/2T Black Pepper freshly ground
1T Chili Powder
1/2T Garlic Powder
6 lime wedges
2 Avocadoes diced
In a large bowl or food processor combine mayonnaise, chipotles, cilantro and lime, blend thoroughly then toss with shredded cabbage until lightly coated, set aside. In a bowl combine salt, pepper, chili powder and garlic powder, mix and liberally sprinkle on fish. Lightly spray tortillas on both sides with non stick spray. On a medium hot grill, place fish skin side down and grill 4 minutes, turn, grill approximately another 4 minutes or until done and remove. Then toast tortillas 1 minute per side remove (do not let get too crispy). Remove skin from fish and cut into long 1/2" wide long strips. Place fish in grilled tortilla, top with slaw, finish with diced avocado, cilantro and a squeeze of lime.
