I have a theory, and I'll share it with you. Sometimes, by the time I photograph each step, and complete the recipe-- I'm really hungry! I can sense my husband anxiously waiting for his dinner to set at his place setting, while he's hungrily watched me take photos. So, I rush the shot and there you have it... I hesitate to post the photos. 'Nuff said. Onward and upward with the recipe:
I have made these fish tacos several times. The recipe comes from Food Network's Tyler Florence, and I've made only a couple of changes from his original.
Tyler uses Mahi-Mahi, but I use Cod.
I love the crunchiness of the panko crumbs and the Pink Chipotle sauce. Yes, they're deep-fried, but once in a while... why not?
Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil.
Drain on paper towels and season with salt. Keep warm until ready to serve.
...drizzle some Pink Chili Mayonnaise (mine looks thin, because I used lite sour cream)
...squeeze some lime juice, add some cotija cheese and cabbage.
...take a bite. Crunch.
TASTING NOTES: I don't recommend buying those cardboard hard pre-formed tacos. I love the softness of a fresh corn tortilla. The chipotle-sauce is the perfect touch, with it's creaminess and heat. There is a mango-radish that Tyler makes in this recipe, but I never have ripe mangos on hand. Someday, I'll try that. If you want the salsa recipe, click here.