Crispy and tender mahi mahi strips topped with a delectable fruit salsa, and drizzled with a spicy and smokey chipotle cream sauce. These tacos are an explosion of Mexican flavours that will leave your mouth feeling like there’s a fiesta happening in there.
Hands down, this is one of the best dishes I have ever cooked.
I know that is a big statement, but I really mean it. We’ve all had those days when we imagine a dish in our head, and when we set out to cook it everything just clicks right into place. Then the best part, that first taste bite and boom, it is even more amazing than you had imagine it would be.
I’ve also had many times when every single little thing goes wrong with a dish and it turns out completely inedible — I mean times that have made me contemplate if I’m fit to be in the kitchen, let alone be writing about food. But life goes on.
Now let me tell you why this is one of the best things I have ever cooked: these tacos are the perfect marriage of tastes, textures, and colours. You get the crispness of the fried fish with the crunch of the onion, with tender sweet-citrusy of the orange and mango salsa, the crunch of the chile and the onion; then there’s the smokey, sweet and spiciness of the chipotle crema. Heaven, I tell you!
I know the combination may seem like one flavour would over power the others, but truly the flavours and texture are quite complimentary to one other. And yes, this is deep fried but don’t feel so bad because it is healthy fish with healthy salsa.
- ¾ cups of crushed corn flakes or cornflake breading (I used unseasoned one from the store)
- ½ teaspoon of fine sea salt
- 1.5 teaspoon of ground cayenne pepper (add more if desired)
- 1.5 teaspoon of granulated garlic
- half a cup of all purpose wheat flour
- 2 large eggs lightly beaten in a bowl
- 2.5 cups of vegetable oil
- 19.04oz or 1.2 lbs of mahi mahi fish fillet (alternatively use any firm fish of your choice)
- mango and orange salsafrom this recipe
- ¼ cup of Mexican crema fresca or substitute with crème fraîche
- 4 to 5 Tablespoons of the adobo salsa from canned chipotle peppers*
- corn tortillas
- lime wedges
- purple onion slices or slivers for topping
- Prepare the breading ingredients in a large bowl and set aside. Pour the flour into another bowl and set it aside. Crack the eggs into a new bowl and lightly beat them then set aside.
- Cut the fish into even-sized strips that aren’t too thick — you’re looking to fit about 2 strips of fried fish into every corn tortilla without them being to big and ripping the tortillas apart. Continue slicing the fish until you’re finished.
- Pour the oil into a cast iron skillet and heat it over medium-high heat until it reaches the temperature of 370°F, or if you don’t have a thermometer you can stick a wooden spoon into the pan and once you can see bubbles forming around the submerged spoon area, then the oil is ready to go.
- One by one roll each strip of fish in the flour until each piece is well coated with flour, then dip it into the egg and coat it completely. Then dredge the fish piece in the cornflake crumbs before carefully putting it into the hot oil. You may want to assemble a few pieces and placing them aside before frying them, this way you can cook several pieces together at once. It is important that the pan not be crowed and that there is enough oil to submerge each piece of fish. Fry the fish for 4 to 5 minutes or until you can feel it firm up and the colour turns a golden brown. Drain the fried fish on a paper lined plate and continue until all of the fish pieces have been fried.
- Once you are finish frying the fish, and allowing them to cool slightly, you can quickly whip together the cream and chipotle sauce. All you need to do is mix the two together until the chipotle sauce is well incorporated into the cream. Taste and if you'd like add more chipotle or cream.
- First warm up your corn tortillas, then in each one put two strips of the fried fish (this will depend on how big each fish piece is). Top the fried fish with a scoop of salsa, a drizzle of the chipotle crema and serve with fresh lime wedges and red onion slices. Serve straightaway!
I really do hope you give these stellar fish tacos a try.
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