8 oz Mahi Mahi (I do all "backwater" so I used some fresh Redfish) 8 oz Shrimp, peeled and deveined (16-20 shrimp) 1 Tbs dehydrated pineapple juice powder (I checked two South American grocery stores here in town for this and they didn't have it. Chef Anthony advised to substitute 2oz pineapple juice) 1 tsp Salt 1 tsp granulated Garlic 1 1 tsp Chile powder 1 Tbs Olive Oil 1 Tbs Chipolte puree ( I found this at one of those South American stores..it was labled "salsa" but the lady assured me it was puree. It was). 2 Tbs Butter 2 doz corn soft totillas Cut the fish into 2 oz portions. Mix the Pineapple, salt, chile powder and garlic powder together then mix into the fish thoroughly and let marinate in the fridge for 10 minutes. In a separate bowl mix the shrimp with the Chipolte puree and chill in the fridge.
Basquez Sauce (this is some good stuff!)
1/2 Cup Mayo 1 Tbs Lime Juice 1 Tbs Chipolte puree 1 Tbs Valentina Sauce 1 tsp granulated Garlic
Mix together and chill.
Toppings Cabbage - fine julienne Cucumber - peeled, seeded, chopped Cilantro - chopped Tomatoes -diced Cheese -shredded Lime wedges Salsa
Heat grill to high and brush with olive oil. Cook the Mahi portions on high to pre-cook (I cooked the Redfish in a cast iron skillet) Heat a skillet on high and melt the butter. Add the shrimp (marinated in the Chipolte puree) and cook for about 3 minutes. Warm the tortillas and serve with the fish, shrimp, toppings and plenty of Basquez Sauce. ENJOY!