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.
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