TIKI - TACO NIGHT

Updated: Sep 16

MENU FOR TIKI SUNDAY " HULI HULI TACOS "

Huli Huli?

Huli huli marinade is an intensely sweet and savory teriyaki-style sauce popular in Hawaii. It's a simple mixture of brown cane sugar, soy sauce, ginger, and other aromatics. Huli huli marinade is used to marinate chicken or pork, salmon, etc...

HULI HULI CHICKEN

slaw
chicken ( fire braised thigh, re-heated (grilled?) with huli huli sauce )
pico de gallo
pineapple
sauce : hawaiian bbq [ huli huli ]
cilantro

BLACKENED MAHI MAHI

this is what i would consider a "standard" grilled fish taco

slaw
grilled (flat top) mahi mahi coated with blackening spices
pico
cilantro
lime

NOTE: the mahi should be coated in blackening spice prior to going onto the flat top. the mahi should be dry, but the flat top should get a bit of oil prior to the mahi hitting the grill. do not keep the mahi in an oil bath to try to skip a step. Dry fish, oil the grill....

HULI HULI SALMON

guacamole
slaw
salmon (grillled? fried? karaage? tempura battered? )
sauce : hawaiian bbq [ huli huli ]
cilantro

SOFT SHELL CRAB

guacamole
slaw
tempura soft shell crab
sauce : WASABI AIOLI
sesame seeds
cilantro

MISO SALMON / MISO BLACK COD

https://thefeedfeed.com/feedtheswimmers/miso-ginger-glazed-salmon-tacos-with-addictive-slaw

guacamole
slaw
broiled miso marinated black cod / salmon
miso glaze
serrano peppers
scallions

NOTE: If we do decide to get black cod, it will be delivered whole, and have to be filleted / broken down. Save the larger pieces of black cod (sablefish) for use on dinner menu. only use smaller pieces for tacos.

Miso COD / SALMON should be marinated overnight [ or up to 4 days ] in miso marinade

The Marinade is exactly the same as the miso glaze we use for lobster roll ), but once the fish is marinated in the miso glaze, the marinade must be thrown away (contact with raw fish) can no longer be used as the "glaze"

OYSTER mushroom TACOS

OYSTER MUSHROOM TACOS

guacamole
slaw
sautéed oyster mushrooms
pico de gallo
sauce : hawaiian bbq [ huli huli ]
cilantro

i think we just use the huli huli sauce mixed with a bit of miso (soup) to sauté

SLAW RECIPE

purple cabbage 4 to 1 w/ white cabbage ( mostly purple )

super fine shred

no carrots ( maybe carrots? if we use carrots the length of carrot should be no more than 1.5". if they are too long they become awkward to eat.

maybe it doest even need to be dressed. could be dry on taco shell

PICO DE GALLO

heirloom tomatoes ( cut into smaller pieces, 1/4 or 1/8 )

red onion

serrano pepper

cilantro

salt

pepper

PINEAPPLE

roasted / broiled pineapple.

use 1/2 sheet pan, topped with foil ( burnt sugar make sticky mess )

drain pineapple tidbits, place on sheet pan in even layer. add a bit of sugar to pineapple, put in broiler until just barely burnt

AVOCADO / GUACAMOLE

maybe just use our standard guacamole, not sliced avocados

POKE

salmon or tuna

poke sauxe
scallions
red onion ( extra fine chop )

POKE SAUCE

3x poke sauce - from kikkoman
1x miso glaze
1/4x sesame oil

CORN TORTILLAS

It's essential to warm corn tortillas before serving them! The heat brings out their fresh, earthy flavors. Applying heat to tortillas also makes them more pliable and less likely to break or tear when filled with proteins and other hearty fillings.

heat the tortillas on a flat-top / skillet. both sides must be heated, not too long, dont crisp/ brown the tortilla, only to the point where the tortillas is cooked through on both sides.
when serving fish tacos it is "traditional" to serve 2 layers of corn tortillas for each taco. double shell. this is onlu appropriate when the fillings on the inside are of appropriate volume to warrant it. Weh nwe serve fish tacos they should be bordering on "over stuffed" ( but not too full so that folding and biting becomes impossible )
beet, red chili, and nopal corn tortillas are thicker and do not require "doubling up"