These tacos have so much flavor going on that they balance each other out and are a good combo. Watch out - the chili mayo can be spicy! But the mango radish salsa is a good one to tame it down.
Fish
Ingredients:
2 lbs Fish
2 C flour
3 eggs lightly beaten
2 cups panic bread crumbs
Kosher salt
Vegetable oil
Directions to make fish:
1. Cut the fish pieces into 1 inch strips.
2. Set up a breading station of flour, eggs (with water), and seasoned Pankos
3. Dredge the fish in above. Set aside.
4. Once all the fish is dredged & breaded, fry it. Drain on paper towels. Keep warm.
Pink Chili Mayonnaise
Ingredients:
1 C sour cream
1 C mayo
3 Chipotles in adobe & 2 TBLS adobe
1/2 lemon, juiced
kosher salt
Directions:
1. Put chipotles in blender & puree until smooth.
2. Add sour cream, mayo, adobe sauce, & lemon juice.
3. Process until the mixture is consistent and creamy.
4. Season with salt & pepper. Refrigerate
Mango -Radish Salsa
Ingredients:
2 limes
2 mangos
4-5 red radishes diced
1 red onion
1 TBLS chili powder
1/2 bunch cilantro
1/4 C olive oil
Directions:
1. Remove & peel the pith from the limes by cutting between the membranes to remove supremos.
2. Put these supremos into a bowl & squeeze over the juice from the membranes.
3. Add remaining ingredients and mix.
4. Season with salt & pepper. Refrigerate until ready to serve.
To serve tacos:
1. Place fish in a pile on a plate, pink chili mayonnaise in a bowl, mango radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives & lime wedges to squeeze extra lime juice over top.
2. Toast flour or corn tortillas lightly and assemble fish taco.
