Time to get some fish back on the menu. Living in Cali I have finally learned to be open to fish tacos...and I've found I really like them. This recipe got great reviews, so I'm going to give it a shot. I'll cut back the spice a bit for the sake of the kiddos. :) There seem to be a lot of ingredients, but you can chose to make the mayo and salsa or leave it out. I'm going to make both...why not, and I'll puree the salsa so the kids won't have to worry about chunks of whatever.
Recipe courtesy of Tyler Florence - Food Network
2lbs mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 Tbs water
2 cups Panko bread crumbs
Kosher salt and black pepper
Veggie oil for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayo
3 chipotles in adobo, plus 2 Tbs adobo sauce
1/2 lemon, juiced
salt and pepper
2 mangos, diced
4-5 red radishes, diced
1 red onion, diced
1 Tbs chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
salt and pepper
Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper.Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.