Tyler Florence’s Ultimate Fish Tacos
Equipment
- Blender
- food processor (optional)
Ingredients
- your preference of taco shells warmed
Fish:
- 2 pounds Mahi Mahi cut into 1 oz. strips
- 2 cups all purpose flour
- 3 eggs lightly beaten
- 4 tbsp water
- 2 cups panko breadcrumbs
- kosher salt
- fresh black pepper
- vegetable oil for frying
- ½ head savoy cabbage finely shredded
- 1 bunch cilantro leaves picked
- 1 bunch chives chipped
- 3 limes cut into wedges
Pink Chile Mayonnaise:
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo plus 2 tbsp adobo sauce
- ½ lemon juiced
- kosher salt to taste
- black pepper to taste
Mango-Radish Salsa:
- 2 limes
- 2 mangoes diced
- 4-5 radishes diced
- 1 red onion diced
- 1 tbsp chili powder
- ½ bunch fresh cilantro chopped
- ¼ cup extra virgin olive oil
- kosher salt to taste
- black pepper to taste
Instructions
- Prepare each of the components as described below.
- When ready to serve, place fish, mayonnaise, and salsa in warmed taco shells. Finish with other taco toppings, if desired.
For the Fish:
- Set up a breading station of flour, eggs with water, and seasoned breadcrumbs. Season all with salt and pepper.
- Dredge the pieces of fish in flour, egg, then breadcrumbs.
- Once all fish is breaded, fry in small batches in oil.
- Drain on paper towels and season with salt. Keep warm until ready to serve.
For the Pink Chile Mayonnaise:
- Put chipotles in a blender and puree until smooth.
- Add the sour cream, mayo, 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.
For the Mango-Radish Salsa:
- Remove the peel & pitch from the limes and cut between the membranes to remove the segments.
- Put segments in a bowl and squeeze the juice from membranes over. Add remaining ingredients and mix. (You can also place all ingredients in a food processor and puree for a smoother salsa.)
- Season with salt and pepper and refrigerate until ready to use.