The mystique of a ‘fish taco’ is something that has intrigued me ever since I moved to the USA. Well, moreover because it sounded kinda gross. But then I thought peanut butter and chocolate together sounded gross. Lets face it, I didn’t know any better – thankfully, I have since been redeemed.
I was watching the Food Network one day (no, not Rachel Ray…) and saw Tyler Florence’s ‘The Ultimate Fish Tacos’ , and well, figuring I am always willing to try the ‘Ultimate’ version of anything (particularly booze aka alcohol) I would give them a go. I have made these a few times and have tweaked the recipe to my tastes, below is my take. The verdict — DELISH!
Be forewarned, all the bits and pieces take time – either have a bunch of people help you, or prepare the chipotle mayo the day before, and the salsa the day of — no point being too tired to eat your tasty tacos!
1 cup sour cream
1 cup mayonnaise
5 chipotles in adobo, plus 3 tablespoons of adobo sauce (I like it spicy, cut it back to 3 chipotles if you like it mild)
1/2 lemon, juiced
Salt and pepper — for seasoning
Throw all the ingredients in a blender and blend until smooth – refrigerate until you are ready to eat.
1 lime, juiced
2 mangoes, medium dice
5 red radishes, medium dice
1 small red onion, small dice
1 tablespoon chili powder
1/4 cup of chopped fresh cilantro leaves
Salt and pepper — for seasoning
Prepare a couple hours beforehand if possible, simply add all the ingredients to a bowl and mix!
Here’s a tip — Trader Joes has Mahi Mahi for about $5.00 a lb, its in the frozen food section. I’ve also used fresh Flounder – but at $24.00 a lb at Whole Foods, it makes some expensive fish tacos!!
2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko breadcrumbs
Vegetable oil, for frying (about 3/4 of a cup)
Salt and pepper – for seasoning
Step 1. Get 3 medium sized dishes – on dish No. 1 add the flour and season with pepper and salt. On dish No. 2 add the eggs and water. One dish No. 3 add the breadcrumbs — you now have a breading station!
I find the easiest is to have dish No. 1 the furthest away from the pan, that way once you finish crumbing in dish No. 3 you can plonk them straight into the oil.
Step 2. Now heat the oil – medium to high heat (you want it to be about 375F). If you dont have a thermometer (like me) just drop a small piece of crumbed fish in and see if it bubbles around the edges, if its not bubbling, crank up the heat!
Step 3. Now that you have your oil heating and your breading station all set up, cut the pieces of fish into strips about 1 inch wide (depending on your tastes) strips. Dust the pieces of fish in flour, then transfer them to the egg, coating, and then to the breadcrumbs. Once all the fish is breaded deep-fry in small batches until golden brown, draining on paper towel to remove excess oil. Keep warm until ready to serve.
Additional Taco Accompaniments
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
3 limes, cut into wedges for garnish
16 small flour tortillas – I like to toast each side of the tortillas for extra flavour, simply add to a heated pan (no oil) until toasty
Throw it all in a tortilla, squeeze a lime edge over it and tuck in. Mmmmmmm getting hungry just thinking about ’em – is it bad to lick my computer monitor????