July Recipe from Chef: Mahi Mahi Fish Taco with Pico de Gallo, Cabbage Pineapple Coleslaw and Green Onion Cilantro Sauce

July 28, 2015 at 8:04 pm (Uncategorized) (, , , , , , , , , , , , )

We have been doing these instructional videos for about three and half years now. In that time, many people have viewed them. I was very pleased and surprised when I received an email from my old college roommate and dear friend George Richardson, whom I hadn’t heard from in over thirty years. He had watched a video which lead him to The Willow Room website and ultimately my email. George resides in La Jolla California and requested a recipe for fish. We will be doing a Mahi Mahi Fish Taco with Pico de Gallo, a cabbage pineapple coleslaw and green onion cilantro sauce. This is a great summer recipe that’s light and refreshing. This one’s for you George! – Chef Haberle

Mahi Mahi Fish Taco with Pico de Gallo, Cabbage Pineapple Coleslaw, and Green Onion Cilantro Sauce
Makes 4 servings (8 tacos)


For Sauce

1 cup green onions-sliced
¼ cup cilantro-chopped
¼ cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
½ cup canola oil

For Pico de Gallo

1 green bell pepper-small diced
½ bunch cilantro-chopped
2 large tomatoes-small diced
½ large red onion-small diced
1 lime
5 slices jarred jalapeño peppers-finely diced
¼ cup oil
Salt and pepper to taste

For pineapple coleslaw

1/2 gold pineapple-julienned
½ a head of a medium sized cabbage-thinly sliced
1/4 red onion-small diced
½ bunch cilantro-chopped
¼ cup shredded carrots
1/3 cup sugar
¼ cup rice wine vinegar
2 tablespoons pineapple juice

For Taco

8 flour tortillas
2 pounds Mahi Mahi
1 cup shredded cheddar cheese


  • In a food processor or blender, combine sliced green onions, cilantro, rice wine vinegar, Dijon mustard, honey and canola oil. Blend until smooth, season with salt and pepper to taste, then refrigerate.
  • Combine all ingredients for Pico de Gallo, mix well, refrigerate for two to three hours before use.
  • In a mixing bowl, combine rice wine vinegar, sugar, and pineapple juice. Mix until sugar is dissolved. Combine all ingredients for coleslaw, mix well, let sit for 30 minutes, drain all liquid, then refrigerate.
  • Season Mahi Mahi with salt and pepper then grill until it reaches the doneness you prefer. Flake with a fork and reserve.
  • Warm flour tortilla on char-grill. Add Mahi Mahi, cheddar cheese, Pico de Gallo, green onion and cilantro sauce, and pineapple coleslaw.

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