Chef Ted Stoner from Qdoba shows us how to make some great Mexican dishes.
Mango Salsa (Makes 4 ½ Cups)
2 C Mangoes, thawed & diced
¾ C Red pepper, diced
1 ea Cucumber, peeled, de-seeded & diced
½ C Red onion, diced
1 ¼ T Jalapeno, minced
¼ C Cilantro, chopped
2 T Lime juice
1 T Sugar
1. If using frozen mangoes, thaw then cut into 1/4 – 1/2”pieces. Place in mixing bowl. If using fresh mangoes, you will need to follow the procedure below:
The mango has an oblong flat pit (picture a giant pumpkin seed). The trick is to cut along the sides of the pit. Stand mango on its end (stem down). There is a seam that follows the pit. Using a sharp knife, make a cut on one side of the pit (if you hit the pit, you will know it) and repeat on the other side. Lay mango half skin-side down on the cutting board. Score mango lengthwise and crosswise using a knife (into the desired dice size); making sure not to cut all the way down and through the skin. Repeat this with the other half. Depending on the ripeness of the mango, you might be able to peel the segments out, or you can use a small knife to cut the pieces away from the skin.
2. Cut off the ends of the cucumber and peel, cut in half lengthwise. Using a spoon, scrape out the seeds. Dice into 1/4 – 1/2” pieces and add to mixing bowl.
3. Dice the red onion and red pepper and add to the bowl.
4. Mince the jalapeno and add to bowl (if you like more heat/spice, then leave the ribs in. If you don’t, cut the ribs and seeds out). If sensitive to the heat, wear gloves or coat hands with small quantity of salad oil (this fills pores and makes it much easier to rinse the pepper from your hands – a must for contact wearers).
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (should be approx. 2 T).
7. Add sugar, salt and stir. Refrigerate until needed.
Mega Omega Fish Tacos with a Mexican Citrus Slaw (Makes 6 tacos)
2 T Key Lime Juice
1 T Granulated Sugar
¼ tsp Kosher salt
¼ C Light sour cream (optional)
2 C Cabbage, shredded
¼ Red onion julienned
½ C Fresh cilantro, chopped, loose packed
½ C Radish, shredded (about 3 large)
½ C Carrots, shredded
6 ea. Sea scallops
6 oz Wild salmon
6 oz Mahi Mahi
3 T Quick Adobo Marinade
6 Wood skewers
¼ tsp Kosher salt
6 6” Corn tortillas
18 Key limes
1. Start by dissolving sugar and salt into lime juice.
2. Stir in sour cream, and set the mixture aside.
3. In a large bowl, toss the cabbage, red onion, fresh cilantro, radish and carrots in reserved dressing.
4. Chill for at least 30 minutes, but no longer than two hours.
1. Cut Mahi Mahi and salmon into 1-inch cubes.
2. In a large bowl, combine the fish and scallops with the Adobo Marinade and set it in the fridge.
3. While seafood is marinating, soak wooden skewers in water for 10 minutes. After soaking skewers, it is time to make the kebabs.
4. For each skewer add one piece of Mahi Mahi, one scallop, and one piece of salmon in this order so that the scallop is held in place by the two pieces of fish. This will protect the scallop from breaking during grilling.
5. Sprinkle skewered seafood with kosher salt.
6. Grill skewers for 3-4 minutes per side (depending on grill temp) until the fish flakes easily with a fork.
Serving suggestion: Top a warmed corn tortilla with slaw, grilled seafood, and a thick slice of mango and avocado. Garnish plate with sliced key limes, and provide any extra Adobo Marinade and sour cream as condiments on table. This is a great item to set up buffet style so you can sit and enjoy your company while they make their own tacos