Island Tacos Recipe
Two corn tortillas with choice of grilled fish or kalua pig. With cabbage, lomi tomato, and cilantro aioli
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Ingredients
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Tortillas
Protein
Cabbage Slaw
Lomi Tomato
Cilantro Aioli
Method
Preparation
- 1
Prepare the Cabbage Slaw
In a large mixing bowl, combine the shredded green cabbage and carrots. In a small bowl, whisk together the rice vinegar, olive oil, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well combined. Set aside to let flavors meld.
- 2
Make Lomi Tomato
In a separate bowl, combine the diced Roma tomatoes, chopped green onions, and salt. Mix well and set aside.
- 3
Prepare Cilantro Aioli
In a small bowl, mix the mayonnaise, chopped cilantro, lime juice, and minced garlic. Stir until well combined and set aside.
Cooking the Protein
- 4
Grill the Fish or Prepare Kalua Pig
If using grilled fish, season it with salt and pepper. Grill over medium-high heat for about 3-4 minutes on each side or until cooked through. If using kalua pig, simply heat it until warmed through.
Assembling the Tacos
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Fill the Tacos
Lay two tortillas on a plate. Place a portion of the grilled fish or kalua pig in the center of each tortilla. Top with a generous amount of cabbage slaw, followed by the lomi tomato mixture. Drizzle with cilantro aioli.
Serving
- 7
Serve
Serve the island tacos immediately, garnished with additional cilantro or lime wedges if desired.