Mango BBQ Mahi Mahi Tacos

• 1 cup mayonnaise
• 1/4 cup diced red peppers (roasted preferred)
• 1/4 cup diced green peppers
• 1/4 cup diced yellow onion
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon seasoning salt
• 1/4 cup sugar
• 1/3 cup white vinegar
• 1 head green cabbage, quartered and sliced into thin strips
• 1/2 cup mango chunks
• 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed)
• 2 tablespoons balsamic vinegar
• 3 tablespoons white vinegar
• 1/2 tablespoon Caribbean jerk seasoning
• 1/4 tablespoon crushed red pepper flakes
• 1 cup BBQ sauce
• 1 cup plain yogurt
• 1 cup sour cream
• 1/2 bunch chopped fresh cilantro leaves
• 1 lime, juiced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon blackening spice
• 2 fresh avocados, halved, pitted and flesh diced
• 2 fresh jalapenos, diced
• 1 lime, juiced
• 1/4 cup diced red onion diced
• 1 teaspoon fresh minced garlic
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 bunch chopped fresh cilantro leaves
• 1 to 1 1/2 pounds mahi mahi, skinned and cleaned
• Blackening seasoning
• Olive oil
• 1 dozen (6-inch) flour tortillas
• 1 cup shredded cheese of choice
• 1 cup diced tomatoes

1. For the Slaw:
2. In mixing bowl mix all ingredients together except the cabbage.
3. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated.
4. Cover and store in refrigerator until ready to serve.
5. Should be made 24 hours in advance.
6. BBQ Sauce:
7. Mix all of the ingredients in food processor and puree.
8. Pour into a bowl or jar and refrigerate.
9. Cilantro White Sauce:
10. Mix all of the ingredients in a mixing bowl until thoroughly combined.
11. Cover and store in the refrigerator.
12. Guacamole:
13. Mix all of the ingredients into a mixing bowl.
14. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture.
15. Cover and refrigerate.
16. Tacos:
17. Preheat the oven to 400 degrees F.
18. Coat the mahi mahi with blackening seasoning.
19. Add some olive oil to a saute pan and add the mahi mahi.
20. Cook until flaky, about 3 to 5 minutes.
21. Shred the fish with a fork or a spoon.
22. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together.
23. Heat the tortillas in the oven for 30 seconds to 1 minute.
24. To serve:
25. Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes.
26. Add the slaw and the mahi mahi.
27. Top with the white cilantro sauce.
28. Arrange on a serving platter, get a napkin and dig in.
29. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
30. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

mayonnaise, red peppers, green peppers, yellow onion, carrots, celery, cilantro, chili powder, cayenne powder, seasoning salt, sugar, white vinegar, green cabbage, mango, red bell peppers, balsamic vinegar, white vinegar, caribbean jerk seasoning, red pepper, bbq sauce, plain yogurt, sour cream, cilantro, lime, ground cumin, chili powder, cayenne pepper, salt, freshly ground black pepper, blackening spice, fresh avocados, fresh jalapenos, lime, red onion, garlic, salt, freshly ground black pepper, red pepper, cilantro, mahi mahi, blackening seasoning, olive oil, flour tortillas, shredded cheese of choice, tomatoes

Taken from www.foodnetwork.com/recipes/mango-bbq-mahi-mahi-tacos-recipe.html (may not work)