Firecracker Mahi Tacos

The Art Institute of Charlotte Freshman Chef Aaron Ailes

Firecracker Hot & Spicy®

45 minutes

10 minutes


Pineapple Mango Salsa
1/2 cup pineapple, diced
1/2 cup mango, diced
1/2 cup cucumbers, diced
1/2 cup red onions, diced
1 tbsp. cilantro, chopped
2 tsp. pineapple juice

Ginger Lime Aioli
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp. ginger root, finely grated
2 tbsp. lime juice
1 tbsp. cilantro
1/2 tsp. coriander, ground
1/2 tsp. dill weed
1/2 tsp. cumin
1/2 tsp. dried oregano
1 tsp. sea salt
1 tsp. black pepper

1 cup Firecracker Hot & Spicy®, ground
1 lb. Mahi Mahi
6-inch flour tortillas
1 oz. roasted peanut oil
Pineapple-Mango Salsa
Combine diced ingredients in a medium bowl. Add cilantro and pineapple juice, then toss everything together.

Ginger Lime Aioli
In a small bowl, whisk together mayonnaise, sour cream, dried oregano, cumin, dill weed, ground coriander, grated ginger, cilantro, salt, pepper, and lime juice.

Wash Napa cabbage, red cabbage, scallions, and jalapenos. Slice thinly and set aside. In a food processor, blend Firecracker Hot & Spicy® and place in a medium bowl. In a separate bowl, make an egg wash by whisking eggs, hot sauce and water together. Cut the Mahi Mahi into 1 oz. portions, cover with egg wash, and then dredge with ground Firecracker Hot & Spicy® mix. Heat a sauté pan over medium heat and add roasted peanut oil. Once oil is hot, add the dredged Mahi Mahi to the pan. Cook for approximately 5 minutes, then flip the fish and cook for an additional 5 minutes. Remove pan from heat. Heat tortillas, then add Napa cabbage, red cabbage and jalapenos. On each tortilla, add 2 pieces of Mahi Mahi. Top with pineapple mango salsa, scallions, and ginger lime aioli.


Tags: Art Institute, fall recipe, Firecracker Hot & Spicy, Ginger, mahi tacos, recipe

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