Ruben Sandwich
INGREDIENTS:
• 2 each -- 6" Flour Tortillas
• 6 ounces Mahi-mahi cut into 1 oz portions
• 1 1/2 oz Tomato diced
• 1 oz Red onion diced
• 1 TBSP Cilantro chopped
• 1 TBSP Jalapeno fine dice
• 1/2 Tsp Olive oil
• Kosher Salt
• Black Pepper
• 1/4 cup Iceburg lettuce shredded
• 1/8 cup Red Cabbage shredded
• 1.5 ounces Ranch Dressing
• 3/2 Tsp chipotle pepper
METHOD:
Pico De Gallo
• Mix tomato, red onion, jalapeno, cilantro and olive oil in a bowl. Season to taste with salt and pepper.
Chipotle Ranch
• Combine ranch dressing and chipotle pepper and puree until no chunks are left.
ASSEMBLY:
• Season mahi-mahi with salt and pepper.
• Saute mahi-mahi in a skillet over medium high heat with olive oil until fully cooked.
• Warm tortillas for a few seconds in the microwave or oven until they are pliable.
• Mix shredded cabbage and lettuce and place in the middle of the tortillas.
• Place 3 chunks of cooked mahi-mahi on top of the lettuce in both tortillas.
• Split the pico de gallo in half and spread in each tortilla on top of the mahi-mahi.
• Drizzle the top of each taco with the chipotle ranch dressing.
• Serve and enjoy.
