Mahi Mahi Fish Tacos

This officially marks my first time making fish tacos (I know! What was I waiting for?) I found a fantastic recipe that I couldn't wait to share with you guys. I searched through a slew of them and eventually settled on adapting Guy Fieri's, which came complete with a Tequila Lime Aioli and fresh Pico De Gallo.The only actual cooking time is 5 minutes for the fish. The rest of the components require simple preperation and I got to work on those first. It is important to note which ones have the same ingredients and complete all your preparations together. For example multiple sides call for lime and cilantro, so it might make sense to have a few bowls set up to juice your limes into and to dice plenty of cilantro at once!

{Tequila Lime Aioli}

3 tablespoons premium tequila

1 lime, juiced

8 ounces sour cream

1/4 cup milk

2 teaspoons minced garlic

1/2 teaspoon ground cumin

2 tablespoons minced cilantro leaves

salt & pepper

Add all the ingredients in a small bowl, whisk to combine and chill for one hour (roughly.)

This makes a lot. I definitely didn't use the full 8 oz of sour cream or 1/4 cup of milk, I sort of just eyeballed it. And I know what you're probably thinking - tequila and milk? Is she crazy? Once you blend it all together, it works. It fulfills the cool creamy element of sour cream needed in a taco except this version is thin and silky with an added zing of blended Mexican flavors.

{Pico De Gallo}

2 Roma tomatoes, diced

2 tablespoons chopped cilantro leaves

1/4 red onion, minced

1 teaspoon minced garlic

1 jalapeno, seeded and minced

1/2 lime, juiced

Salt and pepper

Mix everything together in a small dish.

Guy recommends refrigerating for one hour for the flavors to meld.

{Cabbage and Carrot Slaw}

1/2 cup shredded carrots

1/2 cup shredded red cabbage

3 tablespoons chopped cilantro leaves

1/4 cup very thinly sliced red onion

Combine all the ingredients in a medium size bowl and set aside.

{Tequila-Lime Marinade and Panko Batter}

1 lime, juiced

1 tablespoon tequila

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

2 mahi mahi fillets, cut into 1-inch pieces

16 (8-inch) corn tortillas

Canola oil

1/2 cup tempura flour

2 eggs, whisked

1 cup panko bread crumbs

monterey jack cheese

sliced avocado

Combine the first five ingredients in a bowl. Add the fish and toss to coat. Let marinate for about 15 minutes. Preheat the oven to 350 degrees and warm the tortillas for about 6 minutes. Remove the fish from the marinade, dredge in flour, dunk in the egg and roll in the panko breadcrumbs. Press the panko around the fish, making sure it properly adheres. Heat the oil in a large saute pan or dutch oven over medium heat. Add the fish to the oil and fry for 5 to 6 minutes, or until light golden brown. Prepare your tacos! I added additional garnishes of sliced avocado and shredded monterey jack cheese.I know it looks like a lot piled onto one small tortilla, but everything plays together nicely. Yes, there is fish under that vibrantly colored mash up of toppings. I like the idea of using tequila in the marinade and the aioli. It adds a festive punch but isn't overly powerful, especially with everything else you have going on. The crunch of the slaw, the zest of the aioli and the flavors of the cool refreshing pico de gallo can't be beat. The mahi mahi worked out perfectly, I would definitely recommend using this type of fish. It is more firm than cod and I thought it proved a little easier to handle when dredging in the panko batter. The proportions I listed made enough fish tacos for Adam and I to enjoy a filling dinner on Sunday evening and we had plenty of leftovers sufficient for dinner the next night! I have more than enough aioli and pico de gallo left so you could easily cut back on those recipes even more if you were only preparing tacos for two people. Otherwise, with more fish and slaw, the measurements will suffice for a small crowd. Make these soon. Make these for dinner tomorrow night. Make these right NOW!