Ingredients
- 2 pounds mahi mahi (skinned, boned and cleaned) reduce 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs, gently beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 mind savoy cabbage, finely shredded
- 1 bunch cilantro, leaves selected
- 1 bunch chives, chopped
- 3 limes, reduce wedges for garnish
- Pink Chile Mayonnaise:
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus two tablespoons of adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground pepper
- Mango-Radish Salsa:
- 2 limes
- 2 mangoes, diced
- four to five red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro, leaves chopped
- 1/4 cup extra-virgin essential olive oil
- Kosher salt and freshly ground pepper
Directions
Prepare the fish. Cut the bits of fish into 1-ounce strips. Generate a breading station of flour, gently beaten eggs with water, and seasoned panko bread crumbs. Season with pepper and salt. Dredge the bits of fish in flour, egg then bread crumbs. Once all of the fish is breaded deep-fry in small batches in (375 levels F) oil. Drain in writing towels and season with salt. Keep warm until prepared to serve.
Prepare the pink chile mayonnaise. Place the chipotles inside a blender and puree until smooth. Add some sour cream, mayonnaise, adobo sauce and fresh lemon juice and then process before the mixture is consistent and creamy. Season with pepper and salt and refrigerate until available.
Prepare the mango-radish salsa. Take away the peel and pith in the limes and cut between your membranes to get rid of the segments. Put these "supremes" right into a bowl and squeeze within the juice in the membranes. Add some remaining ingredients and blend. Season and refrigerate until available. You may also place all the ingredients right into a mixer and puree for any smoother salsa.
For everyone, setup the tacos "family-style". Assemble the fish inside a put on a plate the pink chile mayonnaise inside a bowl and mango-radish salsa in another. Set a pile of shredded savoy cabbage. cilantro leaves, chopped chives and lime wedges near the fish. Toast the corn tortillas gently over a wide open flame (in your stovetop) and serve.
Recipe thanks to Tyler Florence