Ultimate Fish Tacos

by Michelle on March 19, 2009


Skate: This odd-looking, kite-shaped fish is also called a ray. The names are used interchangeably, though in some quarters the term “skate” is applied to the members of this species that are used for eating, while “ray” generally refers to those (like the electric ray and giant manta ray) that are fished for sport. Skates have winglike pectoral fins that undulate as the fish meanders along the ocean floor (there are also freshwater rays). The fins are the edible part of a skate. Their delicious flesh is firm, white and sweet-not unlike that of the scallop. Depending on the region, skate is available year-round. Skate can be prepared in a variety of ways including poaching, baking and frying.

Tyler used the correct word for his ULTIMATE Fish Tacos. They were out of this world delicious! I have to admit I was surprised they were so good. I’m not a hot pepper person and frankly a fish taco was not appealing to me. Well, I’ve been converted and I now kneel down to the great pepper god. And a fish taco is welcome on my table any time!

I did substitute Skate for the Mahi Mahi. I have wanted to try the Skate for some time now and it was on sale this week for $2.99 lb! I was unfamiliar with preparing Skate so watched a video and then was comfortable enough to buy a Wing. The Skate was absolutely delicious and I definitely buy it again. I chose to bake it and it did take a bit longer then I expected, about 30 minutes, but it was perfect. Skate has no bones but has long rib-like cartilage that are easily removed. I shredded the fish so it was easy to build a tacos. And we happily feasted on the fish tacos. In fact the only thing left was the Pink Mayonnaise which I used later in the week for a Cole Slaw Dressing!

fishtaco1-1

 

Tyler’s Ultimate Fish Tacos
Recipe adapted from Tyler Florence

Taco:
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 bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

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

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. 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.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

tacoserve-1

 

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “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. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos “family-style”. 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. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

fishtaco4

 

All Rights Reserved 2008-9 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • Elle March 19, 2009 at 1:45 pm

    These look fantastic! I’ve never tried skate, but have always wanted to. Nice job!

  • Lucy..♥ March 19, 2009 at 2:27 pm

    I believe I segment on the fntv about skate and have been wanting to try it since… The fish taco’s look good and I can’t wait to try skate, I’ll be on the look out!

  • Debinhawaii March 19, 2009 at 6:25 pm

    They were great tacos–your version looks delicious. I baked my fish too and found it tasted great that way. I have had skate before but have never cooked it. I’m glad you liked it!

  • Kayte March 20, 2009 at 1:08 am

    Oh, these look very tasty…I would love to have this for dinner tomorrow…Fridays during Lent are meatless, and I am thinking Tyler invented this recipe just for me to try on Friday. You did a great job…very lovely.

  • Dishesdone March 20, 2009 at 1:29 am

    Those taco’s look awesome, Michelle! I just got his last two cookbooks, his recipes always work for me, definitely ultimate! Great post!

  • Natashya KitchenPuppies March 20, 2009 at 4:12 am

    They look awesome! I haven’t tried skate before either, one more for the list!

  • the wild raspberry March 20, 2009 at 1:33 pm

    i’ve never had fish tacos!happy spring to you-chasity

  • girlichef March 20, 2009 at 2:45 pm

    Oh wow…these look so tasty! I don’t know if I’ll get to the recipe this month, but I’ll definitely have to try it soon!

  • Megan March 20, 2009 at 5:25 pm

    I am so glad you tried them – and liked them!

  • Donna-FFW March 20, 2009 at 5:35 pm

    WOW! So impressive.. they look delicious, every aspect of the meal!! I was nervous about this one too, I have yet to try it, so far all rave reviews, I should give it a go. Looks really unbelievably good, Michelle!

  • Lisa March 20, 2009 at 5:37 pm

    I really enjoy fish tacos and hot peppers. This sounds like a dinner dish for me!

  • leanne March 20, 2009 at 8:24 pm

    I have always wanted to try skate. You did a great job. The tacos look awesome. Maybe one day I will brave the skate…

  • natalia March 21, 2009 at 6:53 am

    Ciao ! I’m looking for a fish substitute too ! Yours looks so good!!

  • Jenny March 21, 2009 at 12:15 pm

    It does look pretty, and so healthy.

  • karen March 22, 2009 at 12:52 pm

    i’ve been hearing a lot about skate all of a sudden. i had NO idea that’s what it looked like, thanks for that little bit of info. the tacos look great!

  • Kevin March 30, 2009 at 7:28 pm

    Those fish tacos look really good!

  • RecipeGirl April 24, 2009 at 11:36 pm

    Ray (Skate) tacos? How cool is that? I’d be scared to death to work w/ a Ray!!

  • Jenny Flake August 2, 2010 at 11:42 am

    I LOVE fish tacos!! Looks great! Never heard of skate tacos!

  • Tracy August 2, 2010 at 1:44 pm

    You know, I’ve never tried a fish taco. Looks great!

  • Judy August 2, 2010 at 5:24 pm

    Love the pink Mayo and using skate!!!

  • Cookin' Canuck August 3, 2010 at 9:29 am

    Fish tacos are very popular in our house and this version sounds fantastic. I’ll bet that salsa pushes it right over the top.

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: