Ingredients:
4 Mahi Mahi fillets - fresh or thawed
2 tablespoons olive oil
1/2 cup Bayou Venom marinade
1/2 teaspoon salt
1/4 teaspoon pepper
2 fresh ears of corn shucked and removed from the cob
1/3 cup chopped red onion
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 bag Crunch chopped salad kit (salad only)
1/2 cup Cotiga cheese
Fresh cooked kale leaves
Medium size corn tortillas
2 limes cut into quarters
Instructions:
For the Salsa:
Combine all the following ingredients in a large bowl.
2 fresh ears of corn shucked and removed from the cob
1/3 cup chopped red onion
1 tablespoon sugar
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Chill while fish is grilling
For Mahi:
Place filets in a resealable bag with marinade, olive oil, salt and pepper for 60 minutes (overnight in the refrigerator is best)
Heat grill to medium high.
Grill about 3-4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily.
Deep fry corn tortillas in a hot skillet
Top with filets, corn salsa, chopped salad, kale, cotiga cheese, squeeze lime over top and enjoy!