Chef Duncan Gott
Taylor’s Automatic Refresher | Napa
Chef Duncan Gott of Taylor’s Automatic Refresher – St. Helena, CA
Adapted by StarChefs.com
Yield: 4 Servings (1 serving: 2 tacos)
Mahi Mahi Marinade:
- 1 shallot
- 2 tablespoons minced garlic
- 2 jalapeños, stems and seeds removed
- ¾ cup olive oil
- ½ cup lime juice
- 2 tablespoons chili powder
- ¼ bunch fresh cilantro, leaves only
- 2 teaspoons ground cumin
Jalapeño Sour Cream:
- ½ bunch fresh cilantro, leaves only
- ½ jalapeño, stem and seeds removed
- 1 tablespoon lime juice
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces sour cream
- ½ head green cabbage
- 1 bunch fresh cilantro, stems removed
- White wine vinegar
- Kosher salt
- Freshly ground black pepper
- 1 pound Mahi Mahi (or Halibut)
- 16 white corn tortillas
To Assemble and Serve:
- 1 cup Pico de Gallo salsa
For the Mahi Mahi Marinade
Add all of the ingredients to a food processor or blender and blend until smooth. Set aside to marinate the Mahi Mahi.
For the Jalapeño Sour Cream:
Add the cilantro, jalapeño, lime juice, salt, and pepper to a food processor or blender and blend until smooth. Pour the mixture into a medium-sized bowl and stir in the sour cream until evenly combined. Set aside.
For the Mexican Slaw:
Shred the green cabbage and place in a bowl. Chop the cilantro and toss with the cabbage. Drizzle the slaw with white wine vinegar until just coated, and then sprinkle with salt and pepper to taste. Set aside.
For the Fish Tacos:
Slice the Mahi Mahi into roughly 16 1-ounce strips. Marinate the strips in the Mahi Mahi Marinade for at least 20 minutes and as long as 12 hours.
Heat the griddle and put down 2 tortillas at a time to warm (the tortillas can also be wrapped in foil and place in a 350°F oven to warm).
Drain the Mahi Mahi of the marinade and discard marinade. Place the Mahi Mahi strips on the griddle and cook until just done (not more than 5 minutes depending on the griddle heat). Halfway through cooking the Mahi Mahi, flip the tortillas so that each is evenly heated.
To Assemble and Serve:
Remove the tortillas and Mahi Mahi from the griddle. Place 2 pieces of Mahi Mahi on a stack of two tortillas and top with the Mexican Slaw, about 1 tablespoon Jalapeño Sour Cream, and 1 tablespoon Pico de Gallo salsa.
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