Set the Aulani Mood With These Food and Cocktail Recipes

Set the Aulani Mood With These Food and Cocktail Recipes Mahi Mahi Taco

You may have noticed there is a bit of a theme running today. I’m in the middle of Aulani trip planning, and I’m feeling so inspired that I’ve had to share the details with you. We’ve already been looking at some of the Hawaiian language, as well as all the magic that the island of Oahu has to offer; now, I’m getting impatient. I’m craving some of my favorite food and drinks orders from the resort and I’ve found some that we can recreate at home while we wait. Let’s create an Aulani-inspired menu this evening to set the scene for our planning.



Mahi Mahi Tacos at ‘AMA‘AMA

Grilled Mahi Mahi Tacos
Makes 8 (6-inch) tacos



Island Slaw

  • 1 1/2 cups shredded green cabbage
  • 1/4 cup diced pineapple
  • 1/4 tablespoons finely sliced red onions
  • 1/4 tablespoons shredded carrots
  • 3 tablespoons rice vinegar
  • 3 tablespoons salad oil
  • Sea salt, freshly ground white pepper, to taste

Salsa

  • 1 cup diced tomatoes
  • 3 tablespoons diced white onion
  • 1/4 teaspoon fresh minced garlic
  • 1/2 jalapeño pepper, seeds and white membrane removed, minced
  • Sea salt, freshly ground white pepper, to taste

Chipotle Sauce



  • 1/2 cup light sour cream
  • 1 tablespoon minced chipotle in adobo sauce, or to taste
  • 1/4 teaspoon fresh minced garlic
  • Sea salt, freshly ground white pepper, to taste

Grilled Mahi Mahi

  • 1 tablespoon olive oil
  • 1 pound mahi mahi
  • Sea salt, freshly ground white pepper, to taste

For Serving



  • 8 (6-inch) whole-wheat tortillas
  • Island Slaw
  • Salsa
  • Chipotle sauce
  • Fresh chopped cilantro, for garnish

For island slaw:

  1. Toss together cabbage, pineapple, onions, and carrots in a mixing bowl.
  2. TStir in rice vinegar and oil; season with salt and pepper. Refrigerate until ready to serve.

For salsa:



  1. Combine tomatoes, onion, garlic, and jalapeños in a mixing bowl. Season with salt and pepper.
    Refrigerate until ready to serve.

For chipotle sauce:

  1. Mix sour cream, chipotle, and garlic together in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

For grilled mahi mahi:

  1. Season grill pan with oil and heat over medium heat.
  2. Season the fish with salt and pepper. Cook for 3 minutes, then turn and cook until just opaque, about 3 to 4 minutes more. Keep warm until ready to serve.

To serve:

  1. Grill tortillas until warm on non-stick pan over medium heat.
  2. Evenly divide island slaw on each tortilla, then top with mahi mahi, salsa, and chipotle sauce. Garnish with cilantro leaves.

Blue Hawaiian from The ‘Olelo Room

Blue Hawaiian

  • 1 ounce House-made Sweet & Sour
  • 2 ounces Pineapple Juice
  • 1 ounce Old Lahaina Light Rum
  • 1 ounce Ocean Vodka
  • 1/2 ounce BOLS Blue Curaçao
  • Pineapple wedge and pineapple leaf, for garnish
  1. Pour sweet & sour, pineapple juice, rum and Blue Curaçao in mixing glass; fill with ice and shake for 30 seconds.
  2. Pour into tall glass; garnish with pineapple wedge and pineapple leaf.

Tropical Mai Tai from The ‘Olelo Room

Tropical Mai Tai:

  • 1/2 ounce Odwalla Fresh Lime Juice
  • 2 ounces Pineapple Juice
  • 1/2 ounce Monin Orgeat Syrup
  • 1 ounce Old Lahaina Silver Rum
  • 1/2 ounce BOLS Orange Curaçao
  • 1 ounce Myer’s Original Dark Rum (float)
  • Thin pineapple half-moon and a layer of FOMZ Passionfruit::Mango foam, for garnish
  1. Pour lime juice, pineapple juice, Old Lahaina Silver Rum, Orange Curaçao, and Orgeat syrup in mixing glass; fill with ice and shake for 30 seconds.
  2. Strain into tall glass over fresh ice and add float of Myer’s Original Dark Rum and layer of FOMZ Passionfruit::Mango foam; garnish with a thin pineapple half-moon.

Acai Bowl at ‘AMA‘AMA


I’m starting to think an impromptu showing of Moana might be in order at our house tonight. Don’t forget, if this beautiful Hawaiian destination is worth considering for your family, let one of our Dreams Unlimited Travel agents put together a free, no-obligation quote. Even with all my experience with Disney travel, I still use their services; you can’t beat someone else doing all the hard work for you – at no additional cost to you!

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.













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