Mahi Mahi Tacos:
1 ½ pounds fresh mahi mahi filets
4 chile guajillo
2 chile ancho
1 tablespoons chipotle paste
2 cloves garlic, mashed
½ yellow onion, coarsely chopped
1 tablespoon cider vinegar
¼ cup orange juice
2 whole cloves
½ teaspoon toasted cumin
½ teaspoon dry Mexican oregano
1 roma tomato
1 teaspoon kosher salt
1 tablespoon achiote paste (found in your local Latino supermarket) optional
6-8 corn tortillas
10 tomatillos, husked
2 serrano chiles, stemmed
½ yellow onion, chopped
2 garlic cloves
½ cup rice bran oil (optional: vegetable oil)
1. Slice the fish into 2 ounce pieces and place in a bowl on ice. Place the fish in a glass or stainless steel bowl on ice. This maintains the freshness of the fish so will not lose taste.
2. Place whole chillies in pan and toast until aromatic. Remove the stems and seeds and Cover with hot water and let sit for 15-20 minutes. Strain the water and discard. Reserve the chiles.
3. Blend the chiles with the rest of the ingredients until very smooth. Place the adobo in a bowl on ice and cool. Once the adobo is cold pour the adobo mixture over the portioned fish. Marinate for 5-10 minutes.
4. For the tomatillo salsa: Place the oil in a small sauce pan on medium high, add the vegetables and fry until charred and tender for about 10 minutes. Let the vegetables rest for 15 minutes before putting the ingredients into the blender. Blend for 1 minute and season with salt. The sauce has to be blended for no more than 1 minute so that it is creamy.
5. In a frying pan add the marinated Mahi Mahi and cook for 4 minutes on each side or until medium rare.
6. Working with one tortilla at a time, place the filling inside and garnish with tomatillo salsa, fresh cilantro and pineapple.