Wednesday, 18 March 2009

Tyler's Ultimate Fish Tacos with Pink Chile Mayo and Mango-Radish Salsa

What can I say about this fabulous meal? That I want some more, right now?
Tyler's Ultimate Fish Tacos are the bonus recipe for Tyler Florence Fridays this month, as picked by our co-hostess Megan. What a pick! I absolutely loved it.
Hubby gave it two thumbs way up and is looking forward to having it again.... unfortunately, being the spouse of someone who likes to discover new recipes all the time means precious few repeats.. but this one bears doing again.
All the stars were in alignment, we found some nice snapper on sale, and even found panko breadcrumbs! In my small town! In the fish section.. don't ask me why.
As with all TFF bonus recipes, this is completely optional and open to your own creative twists, if you wish. But do yourself a favour, give it a try! Tyler's Ultimate Fish Tacos round up will be on the TFF site at the beginning of April, along with Megan's choice for the next exciting challenge.

Tyler's Ultimate Fish Tacos, Tyler Florence

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips (I used snapper)
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 (I used Napa)
1 bunch cilantro, leaves picked
1 bunch chives, chopped (I used green onion)
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream (I used yogurt)
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced (I used zest, as my yogurt was rather thin)
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
(What a flavour combo! I loved the crunch of the radish in there, I never would have thought of it)
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


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.

Choose, cook, share.
Round-up every Friday, check out the Tyler Florence Fridays site for details.