Kohala Burger and Taco is proud to be serving up our famous Beach Style Blackened Ahi Tacos at the “Culinary Arts Under the Stars” event on February 26th at the Kings Shops from 5-7 pm. We are also excited to be preparing and sharing our Beach Style tacos on the KITV morning news program next month. Our tacos are famous! Here is the recipe so you can make them at home with your friends and family!
BEACH STYLE BLACKENED AHI TACOS
Gluten Free – Dairy Free
Makes 6 Tacos
1 Lb. Fresh Hawaiian Yellowfin Ahi Tuna Block Cut
1 Recipe Fresh Pineapple Salsa
1 Recipe Blackening Seasoning
1 Recipe Shredded Cabbage Mix
1 Roasted Jalapeno Aioli
1 Doz Big Island Mexican Foods Corn Tortillas
1 Tbs Canola Oil for Blackening
1 Ea Lime for garnish
6 Ea Sprig Cilantro for garnish
Fresh Pineapple Salsa
1 Each - Medium, Ripe Hawaiian Pineapple 1 Tsp – Kosher Salt
1 20oz Can- Dole Pineapple Slice in Juice 1 Pinch – Cracked Black Pepper
1 Large - Firm Tomato, Seeded and Diced 1 Pinch – Garlic Powder
1 Bunch – Cilantro Leaves, Chopped 1 Ea – Juice from Fresh Lime
3 Ea - Jalapenos, Seeded and Finely Diced 1 Tsp – Cane Sugar
1 Tbs - Sriracha Hot Chili Sauce
½ Ea- Red Onion, Fine Dice
Dice the Canned Pineapple slices to approx. ¼ inch dice. Reserve the Juice.
Skin and Core the fresh pineapple, cut flesh to planks approx. ¼ inch thick and dice to ¼ cubes.
Pay close attention to your knife work here, all your pineapple should be uniform pieces.
Place all diced pineapple in a large mixing bowl, add all ingredients (except reserved pineapple juice) carefully fold with a wood paddle, try not to break the fruit.
Add reserved pineapple juice and stir once again, add salt to taste if needed, Scrape down bowl and transfer to a clean container, cover, and refrigerate for at least 1 hour, to allow flavors to incorporate.
Use with your favorite Chips or as a topping for grilled fish or chicken.
Tips: Be sure to taste your jalapenos first, if they are very spicy then you may want to add less, if they are mild you may want to add a bit more Hot Chili Sauce. Be sure to let the salsa cool and set as the excess moisture will become better absorbed.
Taco Blackening Seasoning
1 Tbs McCormick Taco Seasoning Mix
1 Tsp Kosher Salt
1 Tsp Garlic Powder
1 Tsp Black Pepper
1 Tsp Granulated Sugar
Combine ingredients in a dry bowl and stir with a fork, be sure no clumps remain.
1 Ea Carrot
½ Large Head Napa (Chinese) Cabbage, Shredded
¼ Med Head Green Cabbage, Shredded
¼ Cup Red Cabbage for color, Shredded
Wash and dry all veggeisand peel carrot, use a box grater to shred, set on paper towel to dry. Carefully chiffonade the Napa Cabbage leafy ends, do nut cut too far into the thick root of the cabbage. Shred the Green Babbage on the box grater or on a mandolin if available, repeat for red cabbage.
Combine all ingredients, store and refrigerate, store in a bowl lined with paper towel to absorb excess moisture.
Roasted Jalapeno Aioli
1 Ea Large Jalapeno Pepper, Stem On (blistered and peeled)
1 Cup Best Foods Mayonnaise
1 Tsp Kosher Salt
Pinch Black Pepper
2 Tbs Canola oil
1 Tsp Cider Vinegar
1 Tsp Sriracha Hot Chili Sauce (optional)
Blister the jalapeno over an open stove flame, turning often to blister the skin evenly (if you do not have a flame this can also be accomplished in a bit of hot oil) remove from heat and set in a small bowl, cover with plastic wrap and allow to steam and cool. After cooled hold the pepper by the stem and use a serrated knife to gently scrape the skin off towards the end of the pepper. Cut off stem and place the peeled pepper in a food processor (remove the seeds if you want less heat, I leave them in) add mayonnaise and seasoning and combine, after the jalapeno is incorporated add vinegar and combine again. While machine is running slowly add the canola oil allowing to mixture emulsify. Taste add Sriracha for more heat if desired. Store in a food squeeze bottle and cool for at least an hour before use.
Build the Tacos
Heat a large cast iron skillet on medium high heat, Rub the tuna block with blackening mix. Rolling it in the mixture on a plate is a preferred method, pat off excess and repeat. Add cooking oil to pan and distribute evenly, oil should be smoking, sear the tuna quickly and evenly on each side, being sure to leave a pink raw center. Set aside to rest. Make even slices for the tacos you should get about 6 nice sized slices or twelve if your block is very square.
Use a paper towel, to remove excess blackening from the pan, reduce heat to medium, using 2 tortillas at a time (stacked on one another) begin to heat, when they begin to steam, turn over (use 2 tortillas for one taco, this will help the taco hold together and add great corn flavor)
Place desired amount of cabbage mix on the hot tortillas, drizzle cabbage with the Jalapeno Aioli, place fish on the aioli and top with the Pineapple Salsa. Garnish with lime wedge and cilantro sprigs.