Looking to shake up taco night? Give these crispy halibut tacos a try. They're served with an irresistible sweet and spicy mango aioli that you’ll probably want to put on everything -- so don't say we didn't warn you!
Crispy Fish Tacos with Spicy Mango Aioli
Serves: 6
Ingredients:
|
250 millilitres sunflower oil 1 pound fresh halibut 1 cup all-purpose flour 3/8 cup cornstarch 3/4 tsp baking powder 1/2 cup club soda 1 teaspoon kosher salt (plus more for seasoning) 4 teaspoons mango puree 3 tablespoons sour cream |
3 tablespoons greek yogurt 1-2 teaspoons sriracha 1 garlic clove, minced 1 cup purple cabbage, thinly sliced 1 large carrot, thin matchsticks 5 radishes, thinly sliced 1 lime, juiced 6-8 flour tortilla, cut into smaller rounds (optional) 1/4 cup cilantro, roughly chopped |
Method:
In a medium pot, heat oil until it reaches 375. Cut fish into small, bite-sized pieces. In a medium bowl, combine all-purpose flour, cornstarch, baking powder, club soda and salt. Stir mixture with a fork to combine.
Drench the fish in the batter, then carefully place into the hot oil. Don't overcrowd the pot, or your oil will drop in temperature. Fry for 3 minutes on each side, or until crispy and golden brown. Set the fish on a plate lined with paper towel to wick away any excess oil.
Meanwhile, prepare the spicy mango aioli. In a blender, combine mango puree*, sour cream, greek yogurt, sriracha, garlic and pinch of salt. Blitz until well combined, and set aside.
In a bowl, combine thinly sliced cabbage, carrot, radishes and juice of a lime. Season with salt and give it a good toss to get everything well coated.
With a round-shaped cutter, cut tortillas into smaller pieces (anywhere from 4-5 inches is ideal - this makes them easy to eat, and presents beautifully as an appetizer).
Warm your tortillas in the oven (optional), then assemble slaw on each, followed by a piece of fish. Top with spicy mango aioli, sprinkle with cilantro and serve.
*To make the mango puree, blend frozen or fresh mango in a blender until completely smooth. Keeps covered in the refrigerator for up to three days.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
