Seared Ahi & Shrimp Tacos

Mango Salsa

2 ripe Hayden Mangoes, peeled, pitted and small dice
1 small Ewa Sweet Onion, peeled and diced
1–2 jalapenos, seeded and diced small
1/2 cup chopped fresh cilantro
juice of one lime

1. Toss all ingredients together until combined. Season with salt and pepper.

Flour Tortillas

3 cups all-purpose flour
1 tsp kosher salt I use Morton's
1 tsp baking powder
1⁄3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
1 cup warm water

1. Combine dry ingredients in the bowl of a stand mixer. Using the dough hook, mix dry
ingredients until combined.
2. Add oil and water with the mixer running at a medium speed. Let mix till the mixture
begins to form a ball, decrease mixing speed to low. Continue to mix until the dough is
3. Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Form
each piece into a ball and flatten with the palm of your hand or roller. Cover flattened
balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as
much as 2 hours) before using.
4. Heat a large pan over medium heat. Roll each dough piece into a circle, about 6-7
inches in diameter.
5. When the pan is hot, cook each tortilla until the bottom has a few pale brown spots and
the uncooked surface is bubbly. Flip to the other side and cook for 15-20 seconds. The
tortillas should be nice and soft but have a few small brown spots on the surface.
6. Serve warm or allow to cool for later use.

Pico De Gallo

1 lb tomatoes, (3-4 medium), diced
1/2 medium onion, (1 cup chopped)
1 jalapeno pepper, seeded and finely minced (optional)

1/2 cup cilantro, chopped
Juice from 1 lime
Salt to taste
Black pepper to taste

1. In a medium bowl mix diced tomatoes, onion, jalapeno pepper and chopped cilantro.
2. Stir in the lime juice and lightly season with salt and black pepper to taste.
Sesame Shrimp

For the sauce
1⁄4 cup reduced-sodium shoyu
1⁄4 cup unsweetened ketchup
1 tbs honey
1 tbs rice vinegar
1 tbs cornstarch
1 tsp fresh garlic minced
1 tsp fresh ginger root minced
1 Tbs Sesame Oil

For the shrimp
2 Tbs Oil for frying
1 1⁄2 lb. raw shrimp large, peeled, and deveined
1⁄4 tsp of salt
1⁄4 tsp black pepper

1. In a bowl, whisk together the sauce ingredients. Set aside.
2. Cook the shrimp: In a frying pan, heat the oil over medium-high heat. Add the shrimp,
salt, and black pepper. Cook the shrimp, stirring often, for about 3 minutes.
3. Before the shrimp is fully cooked, mix the sauce and add it to the pan. Reduce the heat to medium-low. Keep cooking and stirring until the sauce thickens and the shrimp are cooked through and well coated in the sauce. Serve immediately.

Seared Ahi Steaks

2 ahi tuna steaks (about 4 oz. each, 1" thick)
2 tbs shoyu
1 tbs sesame oil
1 tbs honey
1/2 tsp salt
black pepper to taste
1/4 tsp cayenne pepper
1 tbs olive oil
green onions (Garnish)

1. Mix together all the ingredients except the ahi. Mix until honey is fully dissolved. Set aside.
2. Pat the ahi steaks dry with a paper towel. Place the ahi inside of a plastic bag and pour
marinade over. Allow to soak for at least 10 mins to overnight.
3. Reserve the marinade to thicken into a sauce for drizzling on top after the ahi is cooked.
4. Heat a skillet on medium-high to high until very hot.
5. Add oil to the hot pan. Sear the ahi for 1 - 11⁄2 minutes on each side for medium rare.
6. On a cutting board. Slice into 1/4 inch slices and serve garnished with green onions.

Bok Choy Slaw

1⁄4 cup rice vinegar
1 tbs sesame oil
2 tsp sugar
2 tsp Dijon mustard
1⁄4 tsp salt
6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
2 carrots, shredded
1 bunch green onion, thinly sliced

1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add
bok choy, carrots and green onion; toss to coat with the dressing.


3 avocados, ripe
1⁄2 small Ewa Sweet onion, finely diced
2 Roma tomatoes, diced
3 tbs finely chopped cilantro
1 jalapeno pepper, seeds removed and finely diced
2 garlic cloves, minced
1 lime, juiced
1⁄2 tsp salt

1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl.
2. Mash the avocado with a fork.
3. Add the remaining ingredients and stir together. Taste. Season if needed.

Leave a comment

Please note, comments must be approved before they are published