Mahi Mahi & Lobster Mu Shu Fish Tacos

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
1

A fish taco all dressed up. Grilled Mahi Mahi, lobster, stir fried Mu Shu vegetables and taco shells with Wasabi crème fraîche. So good!

Ingredients

11⁄2 lb. mahi-mahi, sliced into strips 2-in. x 1⁄2-in.

Marinade:
1 cup pineapple juice
1⁄2 cup soy sauce
3 tbsp. fresh, chopped ginger
2 tbsp. chopped garlic
1⁄4 cup brown sugar
1 bunch green onions, chopped
1⁄2 bunch cilantro, chopped
3 tbsp. canola or vegetable oil
Salt and pepper, to taste

Mu Shu Vegetable Mixture:
Vegetable oil
Meat of 2 Maine lobsters, poached then chopped
1-4-oz. package of daikon radish sprouts
1⁄2 head, Napa cabbage,julienned
1 bunch green onions, julienned
1 red onion, julienned
1 red bell pepper, julienned
2 tbsp. ginger, minced
2 tbsp. garlic, minced
1⁄2 bunch cilantro, cut in chiffonade
Salt and pepper, to taste

Mu Shu Taco Shells:
1 50-count package Mu Shu wrappers (similar to egg roll wrappers). If unavailable, use square wrappers and cut them into rounds. Peel stack apart, two-at-a-time (doubling-up for durability), and grill. When the wrappers are still warm, fold into a taco shell shape. Cool; wrappers will retain shape.

De-glaze Mu Shu Vegetable Mixture with soy-ginger sauce:
1⁄2 bunch cilantro, finely chopped
1 cup soy sauce
1⁄2 cup sesame oil
2 tbsp. brown sugar
2 tbsp. chopped garlic
4 tbsp. ground ginger
1 jalapeño, seeded and finely diced
Salt and pepper, to taste

Wasabi Crème fraîche:
1 avocado
3 tbsp. wasabi (or to taste)
1 cup sour cream
Salt and pepper, to taste

Steps

Marinade:

Combine marinade ingredients and marinate fish for at least two hours.

Mu Shu Vegetable Mixture:

Heat vegetable oil in a wok or pan, and stirfry ingredients. While the vegetable mixture is cooking, grill the marinated mahi-mahi strips. Meanwhile, prepare the Mu Shu taco shells.

1. Puree avocado, wasabi, sour cream, salt, and pepper.

2. Fill cooled taco shells with Mu Shu Vegetable Mixture. Top with grilled mahi-mahi strips. Each plate should yield two tacos, cut into two pieces. Garnish with cilantro twig, a couple slices of lime, and avocado wasabi crème fraîche.

Source: Recipe from Chef Erik Hopfinger

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