East Coast Bites: Ultimate Fish Tacos

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I don’t know about you, but tacos are pretty much a food group in my eyes. Naturally, when you get talking about fish tacos my mermaid heart starts to race.

I LOVE fish tacos and while I’ll eat them during every season, if you’re new to making fish tacos, summer is clearly the very best time to discover how easy and delicious they are to make.

Which is exactly why I took matters into my own hands recently and made my first attempt at fish tacos at home, using a recipe from the lovely Jess that she snagged on the Food Network.

The result? Fish Taco perfection.

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Here’s what you’ll need:

  • 2 pounds of fish cut into 1 inch strips. If you can snag mahi mahi, it makes the BEST fish tacos. On the East Coast, mahi mahi is a bit harder to track down, so both myself and Jess used cod.
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying (I used avocado oil) 
  • 1/2 head of red cabbage, finely shredded
  • 1 bunch cilantro, chopped for garnish
  • 1 bunch chives, chopped for garnish
  • 3 limes cut into wedges for garnish

For the Pink Chile Mayonnaise:

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 tablespoons of adobo sauce (I couldn’t find these ingredients so I used a Club House Chipotle Taco Sauce – tasted great!) 
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper

For the Mango Radish Salsa: 

  • 2 limes
  • 2 mangoes, diced
  • 4 to 5 red radishes, diced
  • 1 red onion, diced
  • 1 tablespoon chili powder
  • 1/2 bunch fresh cilantro, leaves chopped
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Now, here’s how to get started:

1. Cut your fish into 1-ounce strips.

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2. Set up a breading station: flour in one dish, lightly beaten eggs with water in another, and seasoned panko bread crumbs in another dish. I used a pie dish for the flour and bread crumbs.

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3. Season all with salt and pepper.

4. Dip your pieces of fish in the flour, then egg, then bread crumbs.

5. Once all of your fish is ready to go, deep-fry in small batches in 375 F oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Making your Chile Mayonnaise:

Mix your sour cream, mayonnaise, chipotle or adobo sauce and lemon juice in a bowl. Season with salt and pepper and keep in the fridge until you’re ready to serve.

Making your Mango Radish Salsa:

Ok real talk: this salsa is what MAKES the dish. I could eat this salsa all on it’s own. It’s SO good. Here’s how to make your own.

1. In a bowl, toss your diced mango, diced radish, diced red onion, and chopped cilantro.

2. Drizzle your lime juice from your fresh limes over the mixture.

3. Sprinkle your chili powder + salt and pepper.

4. Add your extra virgin olive oil.

5. Toss all of the ingredients together.

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Now, you’re ready to serve! 

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Choose your favorite tortillas – corn or flour work – set out your sauce, salsa, and fish, as well as your garnishes, and serve up this delicious summer dish.

You are in for a serious treat!

Crystal

All credit for the recipe goes to both Jess and the Food Network. We may have tweaked the recipe slightly, however, it’s originally a Food Network special! 

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3 thoughts on “East Coast Bites: Ultimate Fish Tacos

  1. Yum! My roommate in university always made her own tortillas, and taught me how over many many weekends (although mine are never quite as good as hers) – I’ll have to try these with her tortillas. Fish tacos are always a staple in our family, I can’t wait to try this new salsa too!

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