Step Aside, Coronado Brigantine...Make Way for Tyler's Ultimate Fish Tacos!

We typically hit the Coronado Brigantine every few weeks, on Taco Tuesday, for world-famous fish tacos.  It's nice to come home from work, discard the lawyer attire in favor of jeans, and head down to the bar for Margarita Shakers and tacos.  No menus required.  Kevin knows John loves one calamari taco and one fish taco.  I love the classic fish taco, but the calamari taco comes with decadent, Miguel's Jalapeno White Sauce.  I try to limit myself to one taco and a small spinach salad.  I'm usually unsuccessful.

Well, we didn't make it to the Brig on Tuesday, and my fish taco craving came calling.  I did a quick search on the Food Network and discovered Tyler's Ultimate Fish Tacos.  It's a bit non-productive to cook fish tacos for two, but the Panko-crusted Mahi Mahi, Napa Cabbage, Pink Chile Mayonnaise, and Mango-Radish Salsa sounded so delicious.  Boney's even had Mahi Mahi!

I halved the recipe, but there was still enough to feed four.  These tacos would be wonderful for a party because you can prepare the sauces and condiments ahead of time, toast the tortillas and keep them warm in the oven, fry the fish just before serving, and serve it all family-style.

Ultimate Fish Tacos
Slightly modified, from Tyler Florence, Tyler's Ultimate
Makes 8 Tacos

1 pound mahi mahi (skinned, boned and cleaned) cut into 2-ounce strips
1 cups all-purpose flour
2 eggs, lightly beaten
2 tablespoons water
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/4 head savoy cabbage, finely shredded
1/2 bunch cilantro, leaves picked (optional, for garnish)
1/2 bunch chives, chopped (optional, for garnish)
1 lime, cut into wedges
8 Corn Tortillas

Pink Chipotle Sauce:

1/2 cup sour cream
1/2 cup mayonnaise
2 chipotles in adobo, plus 1 tablespoons of adobo sauce
1/4 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:

1 lime
1 mango, diced
2 red radishes, diced
1/2 red onion, diced
1 teaspoon chili powder
1-2 tablespoons fresh cilantro, leaves chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation:

Prepare the Chipotle Sauce and Mango Salsa first. Pour into small serving bowls, cover with plastic wrap, and refrigerate until ready to use.

For the Chipotle Sauce, put the sour cream, mayonnaise, chipotles, adobo sauce and lemon juice in a blender or small food processor and puree until smooth and creamy. Season with salt and pepper.

For the Mango Salsa, remove the peel and pith from the lime and cut between the membranes to remove the segments. Put the lime supremes into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season with salt and pepper.

Just before you are ready to fry the fish, lightly toast the corn tortillas over an open flame, on your stove top. Wrap in foil, or place in a covered tortilla dish, and keep warm in the oven.

To Prepare the Fish: Cut the fish into 2-ounce strips, about 1-inch wide and 4 inches long. Prepare 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, and then bread crumbs. Deep-fry in small batches (375 degrees F) until golden, about 4-6 minutes. Drain on paper towels and season with salt. Keep warm until ready to serve.

Serve the tacos family style. Place one piece of fish in each tortilla and line up on a plate. Place bowls of the chipotle sauce, mango salsa, shredded cabbage, cilantro leaves, chopped chives and lime wedges next to the fish.

This is my new fish platter ;-)

These tacos were light and flaky, with a nice crunch from the panko, and the smokey, hot chipotle sauce was so tasty with the mango salsa.  The only thing that would make them better would be homemade tortillas.  I'm not sure, but I believe these may be right up there with the Brig's tacos!