Thursday, July 10, 2008

Fish Tacos with Mango Radish Salsa

This request came from Rebecca. We are already kindred spirits because her son is also named Jack.

This request was a pleasure because I "had" to do some homework. When I got the e-mail that she wanted a good slaw to put on top of her fish tacos, I knew I had to find out what the pros do. So we went to our local fish taco place, Senor Baja, and sampled the best of the best. Come to find out, there isn’t much of a slaw on the tacos, but it is this tasty sauce that makes it. This recipe includes the recipe for frying the crispy fish, putting together the pink chile mayo sauce and the salsa. So Rebecca, after looking through dozens of recipes, this was my favorite. I hope you find this satisfactory. We sure did.

For the fish tacos
2 cups flour
3 eggs, lightly beaten
4 Tbsp water
2 cups panko bread crumbs
1 tsp kosher salt
A few grinds black pepper
2 pounds mahi mahi (skinned, boned and cleaned) cut into strips
Vegetable oil for frying

Set up a breading station of flour, lightly beaten eggs with water, and panko bread crumbs. Add the salt and pepper to the panko. 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.

For the cabbage slaw:
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, chopped
1 bunch chives, minced
1 lime, juiced

In a medium bowl, combine cabbage, cilantro and chives. Pour on lime juice. Toss and set aside until serving.

For the sauce:
2 chipotles in adobo, plus 2 Tbsp of adobo sauce
1 cup sour cream
1 cup mayonnaise
1/2 lemon, juiced
Kosher salt and ground pepper

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 creamy. Season with salt and pepper, pour in a bowl and refrigerate until serving.

For the salsa:
2 mangoes, diced
4 to 5 radishes, diced
1 red onion, diced
1 lime, juiced
1/2 tsp chili powder
1/2 bunch fresh cilantro, leaves chopped
Kosher salt and ground pepper

In a medium bowl, combine the mangoes, radishes, red onion, lime juice, chili powder and cilantro. Season with salt and pepper. Stir well to combine. Refrigerate until serving.

For serving:
Corn tortillas
Lime wedges

To serve, set up the tacos "family-style". Set out the fish, cabbage slaw, the pink chile mayonnaise and the mango radish salsa. Serve tacos in corn tortillas with lime wedges.