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Sunday, June 22, 2014

The Ultimate Fish Tacos With Pink Chili Mayo And Mango Radish Salsa

 
I haven't made these tasty little tacos in a long time. These take a little bit of time, but I promise it's is BEYOND worth it :) This radish mango salsa is to die for...ridiculous. I like to make the pink chili mayo and mango radish salsa ahead of time. It's a real time saver and very easy. They keep well in the fridge and they're ready right when you need them!

Ingredients for the radish mango salsa: radishes, mangos, red onion, cilantro, limes, olive oil, chili powder, salt and pepper.

Put diced radishes in food processor. (I use my ninja for this)

Dice mangos

Throw mangos in food processor. 
 
Add chopped onions. 

Add cilantro on top of onions

Add chili powder, lime juice, salt and pepper.

Pulse in food processor. You can make it as chunky or as smooth as you'd like. I usually like mine a little chunkier than I did it this time.

Ingredients for pink chili mayo: chipotles in adobo, sour cream, mayo, lemon juice, salt & pepper

Put chili and adobo in food processor and blend until smooth. 

Add remaining ingredients and blend.

Done :)

Ingredients for fish: mahi mahi, flour, eggs, panko, salt & pepper.

Cut mahi mahi into strips.

Dredge fish strips in flour.


Coat in egg/water mixture.

Then into panko.

And fry!

All done frying...so pretty.
 
Oh yeah!!! Mmmm
 
Get tortillas ready.

Spread pink chili mayo.

Add fish

Add chopped cabbage

Add sprigs of cilantro

Top with radish mango salsa...

And garnish with lime wedges.

YUUUMMMMM.

INGREDIENTS:

MANGO RADISH SALSA:
2 limes
2 mangos, diced
4-5 radishes, diced 
1 red onion, diced
1 Tablespoon chili powder
1/2 bunch of cilantro, chopped
1/4 c. olive oil
Salt
Pepper

DIRECTIONS:
Dice ingredients and place into food processor. Add remaining ingredients and pulse until the consistency of your liking. (You can also just do this without the food processor. This is the method I like to use, unless I'm in a hurry. Just remove peel and pith from limes. Cut between membranes and remove the segments. Put in a bowl and squeeze membrane juice over. Add remaining ingredients and mix. Season and refrigerate until ready to use.)

PINK CHILI MAYO:

INGREDIENTS:
1 c. sour cream
1 c. mayo
3 chipotles* in adobo +
2 Tablespoons of adobo
1/2 lemon, juiced
Salt
Pepper

*I only use 1 chili because we are not a fan of heat in our house. Feel free to use as many or as few as you'd like...just start with a little because you can always add more. Mix and taste and adjust to your liking :)

DIRECTIONS:
Put chipotles and adobo sauce in a blender or food processor and purée until smooth. Add sour cream, mayo and lemon juice and continue to process until mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

FISH TACOS:

INGREDIENTS:
2lbs mahi mahi skinned, boned and cut into strips
2 c. all purpose flour
3 eggs lightly beaten
4 Tablespoons water
2 c. panko bread crumbs
Salt
Pepper
Vegetable oil (for frying)
1/2 head cabbage, finely chopped
1 bunch cilantro
1 bunch chives (optional)
3 limes cut into wedges for garnish
Tortillas

DIRECTIONS:
Prepare the fish. Cut pieces of fish into 1 oz. strips. Set up breading station of flour, lightly beaten eggs plus water and seasoned panko. Season all with salt and pepper. Dredge pieces of fish in flour then egg, then panko. Once all fish is breaded, fry in small batches in 375 degree oil. Drain on paper towel and season with salt and pepper. Keep warm until ready to serve.

TO ASSEMBLE:
Lay out tortilla. Spread some pink chili mayo on tortilla. Place a few fish strips on mayo. Top with shredded cabbage. Add a few sprigs of cilantro and finish with mango radish salsa on top. You can squeeze lime on top...and enjoy!!! It's SO GOOD! 



This recipe was inspired by and adapted from a recipe I saw a million years ago by Tyler Florance (I love him!) Thanks for stopping by!





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