# The Ultimate Fish Tacos · Food Network

Recipe by foodnetwork.com · original: https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-fish-tacos-recipe-1946664  
Cuisine: Mexican · Dish: Tacos, wraps & burritos  
On Meez: https://meezenplace.app/recipes/the-ultimate-fish-tacos (with step-by-step Cook Mode)

## Ingredients (serves 8)

- 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Vegetable oil, for frying
- ½ head savoy cabbage, finely shredded
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 2 mangoes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- ½ bunch fresh cilantro, leaves chopped
- ¼ cup extra-virgin olive oil
- 4 to 5 red radishes, diced
- 3 limes, cut into wedges for garnish
- ½ lemon, juiced
- 2 limes
- Kosher salt and freshly ground black pepper

## Steps

1. Cut the pieces of fish into 1-ounce strips
2. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper
3. Dredge the pieces of fish in flour, egg, then bread crumbs
4. Deep-fry the breaded fish in small batches in 375°F oil. Drain on paper towels and season with salt. Keep warm until ready to serve
5. Put the chipotles in a blender and puree until smooth
6. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy
7. Season with salt and pepper and refrigerate until ready to use
8. Remove the peel and pith from the limes and cut between the membranes to remove the segments
9. Put the lime supremes into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use
10. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish
11. Toast the corn tortillas lightly over an open flame and serve

## Good to know

### Swaps

- No mahi mahi? Any firm white fish like cod or tilapia works well for breading and frying.
- No savoy cabbage? Finely shredded green cabbage works the same way.
- No chipotles in adobo? Smoked paprika with a little hot sauce gives the mayo a similar smoky heat.

### Storing it

Store the fried fish in the fridge for 1–2 days, with the chipotle mayo and salsa in separate containers. Reheat the fish in a hot oven until steaming hot.

## Nutrition (per serving, 1 of 10 servings, as published by foodnetwork.com)

- Calories: 1030 calories
- Protein: 25g
- Carbohydrates: 48g
- Sugar: 13g
- Fiber: 5g
- Fat: 84g
- Saturated fat: 10g
- Cholesterol: 137mg
- Sodium: 963mg