Wednesday, December 1, 2010

Fish Tacos with Chipotle Lime Mayo

One day I had an insane craving for fish tacos so I went online for a recipe. Some of the recipes I found were a little too lackluster when I wanted something with a punch. Other recipes were too complicated with too many ingredients to buy. So, I created my own recipe that is somewhere between the two extremes. It got rave reviews from my family and satisfied my craving, try it out for yourself and see what you think.

1 pound of fish a solid white fish such as halibut or mahi mahi will work
1 cup flour
1 cup breadcrumbs, panko would be fantastic but any type is ok
2 eggs
1 cup mayonnaise
2 chipotles in adobo sauce, they come in a can
1 lime
1 cup of shredded lettuce
1 cup diced tomatoes
3 tsp paprika
6 corn tortillas
Salt & pepper
Vegetable oil for frying

First cut the fish into strips about an inch thick. Heat the oil in a pot. Make sure to add enough oil so that the fish will be able to deep fry when you put it in the oil.

While the oil is heating, put the flour, eggs, and breadcrumbs each in a separate shallow dish. Beat the eggs adding a small amount of water to thin them out a bit. Add the paprika, salt, and pepper to the flour and mix it up. Take the strips of fish and place them first into the flour to coat them lightly making sure to remove excess flour. Next, take the fish, and put it in the eggs, and then put the fish in the breadcrumbs.

When you have finished with the fish check to see if the oil is hot enough. You can do this by throwing a little bit of breadcrumbs into the oil. If they start to bubble, the oil is hot enough, if they sink to the bottom and don’t fry then the oil still needs to be hotter. If they burn up then the oil is too hot.

If the oil is the right temperature, you can start adding the fish. Don’t overcrowd the oil because the fish needs room to cook to an even golden brown. Once the fish is browned, remove it carefully and put it on paper towels to soak up the excess oil.

After this, you can make the chipotle lime mayo. In a food processor, combine the mayonnaise, the chipotle peppers with a little extra adobo sauce and the juice from half of the lime. Pulse them until the mayo turns a light pink color. If you don’t have a food processor you can finely cut the chipotle peppers and mix them into the mayonnaise by hand.

You should get six tacos from this so in each of the tortillas put a little chipotle lime mayo and some fish and top it off with the shredded lettuce and diced tomatoes. Add an extra squeeze of lime if you want and enjoy.

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