ENGLISH
19
BLACKENED MAHI-MAHI TACOS WITH
MANDARIN HABANERO MANGO SALSA
Makes 4–6 servings
Ingredients:
4
mahi-mahi fillets (170 g / 6 oz.)
30 ml / 2 tbsp
Pit Boss Mandarin Habanero seasoning
30 ml / 2 tbsp
olive oil
475 ml / 2 cups
shredded red cabbage
235 ml / 1 cup
sour cream
12
small corn tortillas
Mandarin Habanero Mango Salsa:
2
mangos, peeled and diced
15 ml / 1 tbsp
Pit Boss Mandarin Habanero seasoning
30 ml / 2 tbsp
lime juice
80 ml / 1/3 cup
red onion, diced
60 ml / 1/4 cup
fresh cilantro, chopped
Instructions:
1. Rinse mahi-mahi fillets under cold water and blot dry with paper
towel. Rub fillets with olive oil, then sprinkle Pit Boss Mandarin
Habanero seasoning over both sides of the fillets, rubbing the
seasoning in. Set aside.
2. Prepare Mandarin Habanero Mango Salsa by combining all
ingredients in a medium sized bowl, tossing lightly to mix. Set
aside.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place
mahi-mahi fillets directly on the grill and cook 5–7 minutes on
each side.
4. Remove mahi-mahi from grill and let rest 5 minutes before
pulling apart into small pieces.
5. Carefully remove cooking grate from barbecue using oven mitts
or grill grippers. Replace grill grate with heat deflector and place
tortillas on heat deflector, heating for 30 seconds–1 minute or
until warm, but not hot.
6. Stack the tortillas in twos. Distribute the fish evenly between
each set of tortillas. Top with red cabbage, sour cream, and
mango salsa.
7. Serve immediately.
RASPBERRY CHIPOTLE PORK KEBABS
Makes 4–8 servings
Ingredients:
450 g / 15.8 oz boneless pork loin
cut into cubes (2.5 cm / 1 inch)
30 ml / 2 tbsp
Pit Boss Raspberry Chipotle
seasoning
15 ml / 1 tbsp
olive oil
15 ml / 1 tbsp
honey
30 ml / 2 tbsp
apple cider vinegar
3
bell peppers
variety of color, in pieces (2.5 cm / 1 in)
1
red onion
cut into chunks
8
wood or metal skewers (30 cm / 12 inch)
Instructions:
1. In a medium bowl, whisk together apple cider vinegar, Pit Boss
Raspberry Chipotle seasoning, olive oil, and honey. Add the
cubed pork loin to marinade and toss to coast. Cover with plastic
wrap and let marinate for 30 minutes–1 hour.
2. Once meat is marinated, remove from marinade and thread
cubed pork loin onto the skewers, alternating with pieces of bell
pepper and red onion.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Grill
kebabs directly on the grill, turning often, until all sides of
the meat is well browned and vegetables are tender (about 15
minutes).
4. Serve immediately.
NOTE:
If using wood skewers, soak in water for 30–45 minutes prior
to use.
