Sam’s Seafood
SAM CAMARIOTES AND BRANDON CHISM


 

8 oz. mahi mahi
2 medium sized pablanos
½ lime, juiced
Shredded cheese
½ cup shredded cabbage (us both purple and green)
Fajita seasoning
¼ cup cilantro, chopped
4 flour tortillas

Cut mahi into portion sizes to fit the tortillas. Grill mahi on medium gas heat until cooked thoroughly, seasoning with the fajita seasoning. Roast poblanos until skin becomes dark. Let sit to cool enough to remove the charred skin. Make a julienne cut and combine with the lime, cilantro, and cabbage. This will be garnish for the tacos.