Ultimate Fish Tacos

By Laurniesaurus

Recipe courtesy of Tyler Florence. As seen on Food Network show Tyler's Ultimate, episode TU0506H. Air date: Aug 13, 2012.

Ingredients

• Pink Chile Mayonnaise:
• 2 lb. mahi mahi (skinned, boned and cleaned) cut into 1 oz. strips
• 2 c. AP flour
• 3 eggs, lightly beaten
• 4 Tbsp. water
• 2 c. 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 c. sour cream
• 1 c. mayonnaise
• 3 chipotles in adobo, plus 2 Tbsp. adobo sauce
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• Pineapple Salsa, à la Neato Burrito:
• 8 oz. fresh diced pineapple in juice
• 2 oz. fresh cilantro
• Pickled jalapeños

Details

Adapted from foodnetwork.com

Preparation

Step 1

1. 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 375ºF 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 pineapple salsa. Blend the pineapple in food processor until chunky. Blend in cilantro and jalapeños to taste. Refrigerate until ready to use.

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 pineapple 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 and serve.