Mahi-Mahi Tacos: Fried or grilled wild-caught mahi-mahi, cabbage mix, tomatillo ranch, pickled red cabbage and mint
Credit: Aiupova Photography
These Award-Winning Tacos Are Minty Fresh
Lime Fresh Mexican Grill | Based in Miami
Sharon Fernandez
Fueled by a Battle Taco win at the South Beach Seafood Festival, plus positive responses from the team and guests, the new Mahi-Mahi Tacos at fast casual Lime Fresh Mexican Grill have helped set the stage for future menu items “where every detail is curated to maximize bold, fresh flavors while still maintaining balance,” says Sharon Fernandez, executive chef.
The build begins by laying a bed of shredded napa and red cabbage onto the diner’s choice of tortilla. Fernandez adds grilled or fried line-caught mahi-mahi topped with a signature tomatillo ranch, house-pickled cabbage and torn fresh mint. “Besides the fish, the tomatillo ranch is the star of the show,” Fernandez says. It’s creamy and tart with bright flavors from the tomatillos, citrus, cilantro, a signature seasoning and jalapeños for an extra kick.
During R&D, the Lime Fresh team was confident in the “heavy hitters” of the cabbage base, the fish and the ranch. “But we went through a few iterations before we landed on the pickled cabbage and torn mint to finish the dish. The cabbage adds just the right amount of pop in both flavor and color, and the mint brings contrast and extra freshness,” Fernandez says. “It’s a showstopper that’s absolutely delicious.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
Best of Flavor Insights: Drinks That Sparkle High-impact ingredients for a better beverage
Clockwise from top left: Red Dragon, Jarana,...
Best of Flavor Insights: Sauce Makes the Pizza Thinking beyond red, white and green
Thousand Island dressing is transformed into a tangy sauce in...
An Upscale Spin on Crab Rangoons Beautiful South | Charleston, S.C.
Crab “Rangoon”: Crab whipped with cream cheese, served with chile gastrique, scallion and wonton...
