Crispy Fish Tacos with Cilantro Aioli
Crispy Fish Tacos with Cilantro Aioli are one of our favorite summer dinners. I start this dish by making a creamy cilantro aioli and a fresh tomato salsa. Then, I dip my Mahi Mahi in seasoned flour, eggs, and crispy panko crumbs. Finally, I fry the fish until it’s crispy and place it in the tacos with all the toppings. We like this dish for several reasons. First of all, I like that I can make these tacos in just about thirty minutes. Secondly, I like that I can make the aioli and salsa ahead of time. And, lastly, we all love the crispy fish and tasty taco toppings.
The Equipment I Used
- A Food Processor- I used my Cusinart food processor to make the aioli. If you don’t have a food processor, just mince everything very finely.
- A Non-Stick Skillet- Use this to fry your fish. Or use any large skillet.
The Ingredients Needed for Crispy Fish Tacos with Cilantro Aioli
- Spices- Adding spices to your flour really gives the fish great flavor.
- Fish- I used Mahi Mahi, but you could also use cod or flounder. I like to buy fish and store it in the freezer. Then, I just defrost it the night before I use it.
- Tomatoes- I used plum tomatoes.
- Tortillas- You can use corn or flour tortillas.
- Mayonnaise- I always use Hellmann’s Mayonnaise.
- Lime Juice- Be sure to use freshly squeezed lime juice.
- Buttermilk- I always use full fat buttermilk.
- Flour- Be sure to use all- purpose flour.
How I Made my Tacos
- First, I made my aioli. Sometimes I make extra and use it as a salad dressing.
- Next, I made the salsa. Again, I made extra and served it the next day with quesadillas.
- Then, I dipped the fish in the flour, eggs, and panko. I fried it until it was crispy.
- Finally, I put all the components in the tacos.
If you like fish, you need to try these delicious Crispy Fish Tacos with Cilantro Aioli.
Crispy Fish Tacos with Cilantro Aioli
Crispy Mahi Mahi fish tacos topped with a cilantro aioli and fresh tomato salsa.
Equipment
- Food processor
Ingredients
- 1 cup all-purpose flour
- 2 tsp. each chili powder, cumin powder, garlic powder, paprika
- ¼ tsp. each kosher salt and black pepper
- 2 eggs
- 2 cups panko breadcrumbs
- 1½ pounds Mahi mahi or other fish, cut in one inch strips
- ¼ cup vegetable oil
- 8 corn tortillas
- 1 lime, cut into wedges
- ¼ cup sliced scallions
For the Cilantro Aioli:
- ½ cup mayonnaise
- ¼ cup chopped cilantro
- 1 tbsp. lime juice
- 1 tbsp. buttermilk
- ¼ tsp. black pepper
For the Tomato Salsa:
- 2 chopped plum tomatoes
- 1 seeded and minced jalapeno
- ½ cup minced red onion
- ½ cup chopped cilantro leaves
- 2 tbsp. lime juice
- ¼ tsp. kosher salt
Instructions
- Begin by making the Cilantro Aioli: simply blend all the aioli ingredients in the food processor. Chill until serving.
- Next, make the Tomato Salsa: Simply stir together all the ingredients together in a bowl.
- Next, fry the fish: Prepare a dredging station with three bowls. In the first bowl, mix together all the spices and flour. In the second bowl, beat the eggs together. Place the panko in the third bowl. Dip the fish strips in each of the bowls.
- In a nonstick skillet on medium heat, heat up the oil and fry the fish on both sides until it's golden brown and cooked through, for about six minutes.
- Also, heat the corn tortillas in a cast iron skillet until they're warmed through.
- Divide the cooked fish between the tortillas. Top the fish with some aioli, some tomato salsa. Sprinkle on some scallions and serve with lime wedges.
Tried this recipe?Let us know how it was!
