| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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 bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable 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
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes, diced
- 4 to 5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro, leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1032 |
| Total Fat | 85 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 25 g |
| Cholesterol | 135 mg |
| Sodium | 970 mg |
Reviews
This is the BEST fish taco recipe out there. I make several good ones, but this one TOPS them all!!
These are among the best I’ve ever tasted!
Everything came out perfectly! My family devoured these tacos.
Killer fish taco’s. Rather than the flour/ egg batter, I soaked the fish (i used catfish) in buttermilk and fish taco seasoning in the fridge for a few hours. Then pressed it in the panko. Incredible flavor. Mango radish salsa was really delish, I opted to shred the radish and fine dice the rest, good sweet and tangy balance. Chipotle chili was great, I had a few extra hot peppers on hand and threw them into the mix to kick up the heat. I shredded the cabbage in my food processor to make it nice and fine. These were a hit.
Made this recipe 3 times and it’s the best fish tacos I’ve ever had!!
Amazing and super easy!
This is my favorite fish taco. So much flavor. It doesn’t ,tmatter how many times I prepare this dish. It never disappoints!
I did not like sauces, the mango sauce had to much cilantro and was too bitter! Next time I’ll do it I’m not gonna put it in a blender, I’ll just chop it finely by hand because that would prevent cilantro from bleeding into the sauce and make it bitter!
The adobo sauce also, I expected it turn into something like fish taco sauce in the restaurant and it wasn’t the same even tiny bit ( maybe they aren’t the sauce at all, I don’t know)
The adobo sauce also, I expected it turn into something like fish taco sauce in the restaurant and it wasn’t the same even tiny bit ( maybe they aren’t the sauce at all, I don’t know)
This is an amazing recipe, I have made it more than 50 times. The pink mayo is what makes it. I always grill the fish with Mexican spices, no batter, and I have changed the mango salsa a bit over the years to also include avocado. And, we use whatever fish my husband and son catch. It is the Ultimate for sure.
My husband has not been a fan of fish tacos until now…he loved this recipe (minus radishes, since I could not find any). This recipe is a keeper!