Fish Tacos California Style

I love fish tacos , but my family .. isn’t really big into fish tacos . We used to go to restaurant downtown to have fish taco for me and they have the tamales . After moving away from downtown , we barely made a trip there anymore since none of my husband and my son were big fans of fish tacos , it was only me . So , the venture began , to create a yummy fish tacos , since there was nothing to it . It is mainly battered fish being deep fried , just like making fish and chips . And the main thing was in the sauce , and salsa on a bed of cabbage .Just so you know , when they took a bite of these fish tacos , their eye were so big and they said ” THIS IS DELICIOUS !! ”

So here is the fish tacos recipe that i found online with here and there adjustment to my preference . The fish though , it’s really up to you , whether you make it with panko bread crumbs like i did , or you can use beer batter that i used for fish and chips recipe , it shouldn’t matter that much . Make sure you get good fish , i prefer something else other than Tilapia . I usually prefer cod fish , or halibut , but last night i used Mahi Mahi .And to make your job a lot easier , do the sauce and salsa ahead , whether in the morning or the day before , it makes it a lot quicker to fix dinner .

Direction : 

For fish :

1.5 lbs of mahi mahi or white fillet fish such as cod

1.5 cups of all purpose flour

2 eggs , beaten

1.5 cups of panko bread crumbs

1. Make 3 stations for all the ingredients , the flour , next to the egg and then panko bread crumbs . Cut the fish in strips about 1 ounce each , make sure you no bone and get rid of the skin of your fish . Then dredge the fish on the flour , dip in eggs and roll in the panko bread crumbs . In a hot oil , about 375 F , deep fry , about 4 minutes max under medium to low heat .Set aside on a paper towel lined plate and sprinkle with kosher salt .

For the Chipotle Mayo sauce , this makes a lot , you can always half the recipe too ( if u don’t have food processor , that’s fine too .. when i half the recipe , i put it in the bowl , mix together with spoon and fork .. works just fine ! )

1 cup of mayonaisse , i used hellman

1 cup of sour cream

4 chipotle peppers in adobo sauce and plus 2 tbsp. of the sauce , this usually comes in a can and find in international or mexican aisle , if you don’t like spicy cut it down to 2 peppers

1/2 lime juice

salt and pepper

1. In a food processor , pulse until peppers are creamy , then add mayo and sour cream and lime juice , salt pepper . Keep pulsing until it becomes very smooth and creamy . Store in the fridge .

For the Chile Mango Salsa :

2 ripe mangoes , diced small

1 red onion , diced small

1/2 bunch of cilantro , chopped

1 jalapeno , diced small

1/4 cup of olive oil

2 limes , peeled and add in the segments , and the juice

1 tbsp. of chili powder

1. Mix everything together , and chill

OR …

You can replace it with regular pico de galo : ( no picture but this is my to go recipe for quick easy pico de galo )

1/2 large red onion , chopped ,

bunch of cilantro , chopped

6 roma tomatoes , chopped

3 jalapeno , chopped

1-2 juice from limes

1/4 each cumin , chipotle chili powder

salt and pinch of sugar

Mix and chill

To serve :

Warm up corn tortillas , then add shredded red cabbage , place the fish on top , garnish with chopped green onions , top with chipotle mayo sauce , and add the mango chile salsa .

If you don’t have red cabbage , that’s fine , if u don’t make mango salsa that’s fine too .. still looks good with lettuce and pico de galo .. check this out