I haven’t always been a fan of fish tacos. That’s probably because my first experience with them was sub-par. Since then, I’ve had many variates of fish tacos — grilled, fried, shrimp — and I’ve determined that when they’re done right, they’re delicious. One of the best fish tacos I’ve ever had came from Bobby Flay’s Mesa Grill restaurant in Vegas. They were served with three different sauces and a slaw for garnish. They were totally awesome, and from then on I knew I wanted to find a recipe for fish tacos that was easy but full of flavor.

When looking through our collection of cookbooks and recipes (including Bobby’s Mesa Grill cookbook) none of the recipes for fish tacos really stood out to us. So, we turned to the interwebs. We settled on Tyler Florence’s recipe made with mahi mahi and panko bread crumbs. After all, he does make the ultimate everything, right?

Here’s what you’ll need:
Serves: 2 to 4
– 1 lb mahi mahi, skinned, boned and cleaned
– 1 cup flour
– 2 eggs
– 2 tbsp water
– 1 cup panko bread crumbs
– salt and pepper
– vegetable oil

To prepare the fish, cut it into strips of about one ounce each. Heat about 1/2 inch of oil in a heavy-bottomed saute pan. While the oil is heating, set up a breading station — flour, eggs beaten with water, panko (season each with salt and pepper) — and dredge each strip of fish. Test the oil by dropping in a piece of bread or a small piece of fish, it should be about 375 degrees. Once the oil reaches the right temperature, fry the fish in small batches and drain on a paper towel. Season with salt while still hot.

Serve the fish in toasted corn tortillas with Tyler’s pink mayo (find the recipe for the may here) and other accoutrement (I love these with cabbage and avocado). Tyler also suggests a mango-radish salsa, but we weren’t huge fans of it and preferred the tacos without.

The Ultimate Fish Tacos

These are amazing. We’ve had them twice since the first time we tried them, and we still can’t get enough. The fish is so crispy on the outside and juicy on the inside. All it takes to make a perfect taco is a little pink mayo, a few strips of nice crispy fish, some avocado (although, Billy would disagree with that one) and some shredded cabbage. A little bit of seasoned rice is also a great addition. One bite and we were sold on these amazing fish tacos. They taste so fresh, and the crispness from the cabbage adds a great crunch to the already crispy fish. It doesn’t take much effort to make these, but the little effort it does take really pays off in flavor. I guess that’s why their called the ultimate fish tacos.

Tyler’s complete recipe, including the pink mayo and mango salsa, can be found on the Food Network Web site. I strongly suggest you check out the recipes and try them ASAP! You’ll be addicted, I can almost guarantee it.

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