Tuesday, July 20, 2010

Fish Tacos

Hands down, these are the best fish tacos I’ve ever had/prepared. Forget going out and getting them at a restaurant, make them at home. Healthier and cheaper than meat, it’s delicioso!

Fish Tacos

Serves 4-6
1 pound mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
1 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons water
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
¼ head savoy cabbage, finely shredded
½ bunch cilantro, leaves picked
½ bunch chives, chopped
1 ½ limes, cut into wedges for garnish

Pink Chile Mayonnaise

½ cup sour cream
½ cup mayonnaise
1 ½ chipotles in adobo, plus 1 tablespoon of adobo sauce
¼ lemon, juiced
Kosher salt and freshly ground black pepper
Cook’s Tip: Be sure to serve with your favorite mango salsa.

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten egg 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) 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.

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 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.

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