Portico Mahi Tacos

Directions Print

1. Slice mahi on a bias into 4 pieces and season with the smoky chili cumin rub; set aside to cure.
2. For the chipotle aioli, mix in a bowl the juice of one lime, seasoning chipotle and the smoked paprika, forming a paste. Add the mayonnaise and mix, then season with salt and pepper and set aside.
3. For the pickled onions, begin by thinly slicing the onion. In a pot, combine the sugar and vinegar and bring to a boil. Add the onions and turn off the heat to let the onions steep but stay crispy. Place in the cooler to chill.
4. Thinly shave the Brussel sprouts then add the chopped cilantro, mint, Thai basil, and pickled onions. Toss with oil and juice of half of a lime. Season with salt and pepper.
5. Thinly shave the radish and the Fresno chilis. Set aside for garnish.
6. In a pan, sear the seasoned mahi and cook for 2-3 minutes. Heat up 8 tortillas.
7. To plate, double up the tortilla and place ½ tablespoon of the chipotle aioli on the bottom of the tortilla. Place 1 tablespoon of the slaw and place the mahi on top.
8. Garnish with radish and Fresno chili. Top with a little more of the chipotle aioli. Serve with remaining ½
   lime. Enjoy!