Baja Fish Tacos

I’ve been well meaning but errant; it’s been several weeks since I’ve added one of Tyler Florence’s dishes to my blog. A combination of being too busy to cook his dish each week combined with some camera problems.

So, I’m adding them as I can, even if I can’t personally make each one. I now have a new camera…but have yet to figure out how to use it.

I love fish tacos and these sound terrific!

Yield: serves 8-10

2 pounds of white fish (skinned, boned and cleaned) cut into 1 ounce strips
1/2 cup all purpose flour
3 eggs, lightly beaten
2 cups of panko bread crumbs
kosher salt and freshly ground black pepper
vegetable oil for frying
12 soft flour tortillas
1/2 head of savoy cabbage, finely shredded
1 bunch chives, chopped
1 bunch cilantro, leaves picked
3 limes, cut into wedges for garnish

Pink Chile Mayo:
1 cup sour cream
1 cup mayonnaise
2 chipotles in adobo, plus 2 tablespoons of adobo sauce
1 tablespoon lemon juice
kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 small red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt

Prepare the fish. Cut the pieces of fish into 1 ounce strips. Set up a breading station of flour, lightly beaten eggs, and seasoned panko bread crumbs. Dredge the pieces of fish in flour, egg then bread crumbs.

Once all the fish is breaded deep fry in small batches in hot oil (375 degrees F), drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink-chile mayo. Put the chipotles in a food processor and pulse to chop up. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season 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 diced mango, radish, red onion and mix. Season with chili powder, salt and extra-virgin olive oil. Fold in chopped cilantro, 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 mayo in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves and chopped chives next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Thanks to Tyler Florence for recipe and photo