Doc Ford's signature Bloody Mary made with Deep Eddy Vodka, Zing Zang Bloody Mary mix, and our Signature Yucatan Sauce! Garnished with a pickled green bean, olives, lime, and 2 Yucatan Shrimp!

Doc's YUCATAN BLOODY MARY

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Grilled mahi mahi, fresh green cabbage, and mandarin orange salsa, in soft flour wraps, with a drizzle of sriracha sauce, served with house-fried corn tortilla chips and our fresh roasted garlic Toast salsa.

In a bowl, mix olive oil, lime juice, salt, and pepper. Add the mahi mahi fillets and coat well. Let marinate for at least 15 minutes.

Prepare the Fish

Preheat the grill to medium-high heat. Grill the marinated mahi mahi for about 4-5 minutes on each side or until cooked through and flaky. Remove from grill and let it rest.

Grill the Fish

In a separate bowl, combine mandarin orange segments, diced red onion, and chopped cilantro. Stir gently and season with a pinch of salt.

Prepare the Salsa

Warm the flour tortillas on the grill for about 1 minute on each side. Flake the grilled mahi mahi into pieces and place on each tortilla. Top with shredded cabbage and mandarin orange salsa. Drizzle with sriracha sauce.

Assemble the Tacos

Serve the tacos with house-fried corn tortilla chips and roasted garlic toast salsa on the side.

Serve with Chips

Mahi Mahi fillets

Olive oil

Lime juice

Cabbage, shredded

Flour tortillas

Sriracha sauce

Mandarin oranges, segmented

Cilantro, chopped

Red onion, diced

Salt

Pepper