Panko Crusted California Avocado Grilled Mahi Taco

1 Star2 Stars3 Stars4 Stars5 Stars (0)Loading... Read Comments


Serves: 12
36    jicama tortillas (4-5")
2 1/4  lb.  Mahi Mahi
    Salt and pepper, to taste
2 1/4    Chunky Ginger California Avocado Spread (recipe follows)
1 1/2  cups  Wasabi Broccoli Slaw (recipe follows)
  ripe, Fresh California Avocados, peeled, seeded, halved, sliced ¼" thick
1/2  cup  pork panko
24  slices  Fresno pepper
  limes, cut in half lengthwise
    Chunky Ginger California Avocado Spread (Yield: 1 ½ cups)
  ripe, Fresh California Avocados
tsp.  minced garlic
1/2  tsp.  Moroccan spice blend (ras el hanout)
1/8  tsp.  chili powder
1/8  tsp.  cumin
1/8  tsp.  smoked paprika
tsp.  fresh lime juice
tsp.  chopped cilantro
Tbsp.  diced tomatoes
    Wasabi Broccoli Slaw (Yield: 1 ½ cups)
1/4  cup  mayonnaise
1/8  tsp.  Moroccan spice blend (ras el hanout)
1 1/2  tsp.  fresh lime juice
tsp.  wasabi powder
Tbsp.  warm water
12  oz.  broccoli slaw mix

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Chunky Ginger California Avocado Spread

  1. Cut avocado in half and remove the seed, score the flesh into ½” cubes. Using a spoon scoop the cubes into a bowl.
  2. Add the remaining ingredients to the bowl and use a spatula to gently fold the mixture to combine all ingredients and retain pieces of avocado.

Wasabi Broccoli Slaw

  1. Place the mayonnaise, seasoning and lime juice in large bowl.
  2. In a separate bowl mix the wasabi powder and water until smooth; let stand for 2 minutes, then add to the mayonnaise mixture and mix well.
  3. Add broccoli slaw and wasabi mixture. Completely mix to ensure that all pieces of the broccoli slaw are covered with mayonnaise mixture. Let stand 20 minutes before using.

Assemble, per order:

  1. Season 3 pieces of mahi mahi with salt and pepper. Place on a hot grill; cook until cooked through.
  2. Place 3 jicama shells on plate and spread each with 3 Tbsp. Chunky Ginger California Avocado Spread down the center of each tortilla.
  3. Top each with 2 Tbsp. Wasabi Broccoli Slaw, then 1 piece of cooked mahi mahi.
  4. Toss 3 California Avocado slices with pork panko and place on the center of the tacos.
  5. Garnish each taco with 2 Fresno pepper rings and a wedge of lime.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Jason Hernandez, Blade & Tine Culinary Consulting

Recipe created by Chef Jason Hernandez, Blade & Tine Culinary Consulting.

In 2019, Jason Hernandez started his own culinary consultancy. At this point in his career, he’s right where he wants to be: creating innovative menus and dishes for a growing roster of foodservice clients.

He’s been moving toward this culinary goal since he was 15 and a dishwasher at a buffet concept in Colorado. Three years later, he was studying for a degree in architectural engineering when the idea of career in foodservice began to gel. He discovered he enjoyed his part-time jobs in restaurants far more than his course studies. So, armed with a vision—to create great food in a pleasing environment—a solid work ethic and drive, Jason began to accumulate the titles and positions that lead to culinary and operational leadership.

At 19, he was promoted to his first Sous Chef position at a local steakhouse. At 21, he was appointed Executive Chef/Banquet Chef at Wynkoop Brewing Company in Denver. From Wynkoop, he served as Executive Kitchen Manager for Old Chicago Restaurants in Denver. In 2006 , he joined BJ’s Restaurants & Brewhouse. Over the next ten years, he rose through the BJ’s ranks, starting as Regional Kitchen/Operations Manager, advancing to Senior Manager of Culinary and Kitchen Operations, and ending as Director of Kitchen Operations and Development.

After BJ’s and prior to launching his own culinary consultancy, he spent one year as Director of Culinary Operations at St Elmo’s Steakhouse and another year with similar responsibilities at Harry & Izzy’s in Indianapolis before returning west to accept the position of VP of Kitchen Operations for LA-based Eureka Restaurant Group, a full-service gourmet burger concept.

Read All Posts


Other categories