Musket Powder Red Label
1 Skinless Mahi Mahi Filet
3 Street Taco Tortillas
½ Cabbage,thinly shredded
½ Medium Red Onion,julienne
1 Medium Carrot,julienne
1 Tsp Mexican Oregano
1 Cup Apple Cider Vinegar
3 Pequin Chile, Ground
1 Tbsp Salt
- Make the curtido. Mise curtido ingredients out by cutting the cabbage, carrots and onions into thin strips.
- Add the cabbage and salt to a bowl and massage with your hands until some of the juice has been released. Drain the bowl and add the onion, chiles, oregano, and red onion. Set aside.
- Heat the vinegar in a saucepan until simmering. Once simmering, pour over your cabbage mixture and let sit for at least 3 hours.
- Prepare Mahi Mahi filet. Coat Mahi Mahi filet on both sides in Musket Powder Red Label Seasoning and set aside.
- Cook Mahi Mahi. Preheat a sauté pan on the stove and add a neutral oil. Add your fish laying away from you in order to avoid hot oil splashing back towards you.
- Press down on the fish (optional: add a fish weight if you have one) in order to have full contact with the surface of the pan. Cook for 4 minutes or until you have achieved that signature blackened crust.
- Flip the fish over, and depending on the size, cook for 3 to 5 more minutes achieving a similar sear on the other side. Set aside and rest.
- Prepare Tortillas. Heat your tortillas on a dry cast iron pan that's very hot, add a little bit of water in the pan to steam the tortillas slightly. Cook each side for about 15 seconds until softened.
- Cut filet into three even pieces and compose your tacos with filet, curtido, and our favorite, alabama white sauce. Enjoy!