Saturday, March 31, 2012

Mahi Mahi Tacos with Mango Salsa and Sweet Chili Mayo

 After a great day of going to our great local market, Findlay Market, and weeding/prepping our garden, Les and I set up to make some deliciousness. We were happily surprised to find some gems in our garden that had overwintered like a purple carrot, walking onions, cilantro, parsley galore, and a purple potato!

As we were at the market and visited Luken's, the Mahi Mahi fish filets spoke to us and screamed, "We want to be made into tasty fish tacos", and we responded with a resounding, "Yes Sir!"

 Luckily we already had most of our ingredients. We will definitely make this recipe again!

Mahi Mahi Tacos

Fish Marinade Ingredients:
  • 2 limes juiced
  • 1/2 cup cilantro
  • 2 tbsp salt
  • 2 tbsp oil
  • 1 tsp honey
  • salt/pepper to taste
Fish Batter Ingredients:
  • 2 filets Mahi Mahi tuna
  • 1 cup flour + 1/4 cup flour for dusting
  • 2 tsp baking powder
  • salt/pepper
  • 1 tsp paprika
  • 3/4 cup beer (we chose a pale ale form BBC - Bluegrass Brewing Company)
 Mango Salsa Ingredients:
  • 1 mango cubbed
  • 1 cup cilantro chopped (we had tons and tons growing from last fall! Yeah for reseeding)
  • 1 lime juiced
Sweet Chili Mayo Ingredients:
  • 1 cup mayo
  • 1 tbsp rice vinegar
  • 1 tbsp garlic chili paste
  • 1 tsp honey
Flour Tortilla Recipe (Look at previous post) - I luckily had some frozen left over from the last time I made tortillas
  • 1 shredded purple carrot (amazing find in our garden that overwintered)
  • pinch of baby arugula to taste (we are growing this in our windowsill. One of my favorite things to garnish almost every dish!)
  • coconut oil and vegetable oil for frying

  • Cut filets into 1 inch strips.
  • Mix together marinade ingredients and cover fish with marinade for a minimum of 1 hour.
  • Remove fish from marinade and roll in 1/4 cup flour + paprika mixture. Set aside.
  • Combine ingredients for mango salsa. Set aside.
  • Stir together ingredients for sweet chili mayo.
  • Make flour tortillas and keep them in a warm spot or wrap them in a towel.
  • Heat enough oil in pan to cover fish half way.
  • Whisk together beer batter until thick consistency.
  • Test heat of oil with a drop of batter. It should bubble right away. Dip fish into batter and place carefully in hot oil.
  • Cook until golden, flipping when necessary.
  • Drain on paper towel or screen.
  • Assemble tacos in the handmade tortilla with shredded carrots and arugula and enjoy.

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