Growing up in California fish tacos were one of my favorites. Going to medical school on the east coast made me really miss home. I would make these and it would instantly take me back. Pan fried mahi-mahi in a corn tortilla topped with chipotle aioli, mango salsa, and shredded cabbage. Completely crave-able! Hope you all love these as much as I do! —The DuelingDoctors
egg yolk (room temperature)
garlic clove, minced into a paste
canned chipotles in adobo, minced
adobo sauce from the canned chipotles
small onion diced
habanero, minced (depends on how hot you want the salsa)
filets of mahi-mahi (or your favorite white fish)
sprinkle of cumin
sprinkle of cayenne pepper
sprinkle of garlic powder
freshly ground black pepper
corn tortillas, warmed
In This Recipe
First make the aioli. In a medium bowl, whisk together the egg yolk, lemon juice, garlic, and salt. Add the canola oil a few drops at a time, whisking vigorously. Once it starts to thicken, you can add the oil a bit quicker in a thin stream. Once the canola oil is incorporated do the same with the olive oil, slowly. Once the oils are incorporated, stir in the chipotles. Taste and season with salt.
Then make the mango salsa. Add the chopped mango, onion, habanero, lime juice, and cilantro in a bowl. Mix and season with salt.
Now on to the fish. Season fish with cumin, cayenne, garlic powder, salt and pepper. In a skillet over medium heat, add the olive oil. When the oil is hot add the fish and saute until golden brown on each side (about 2 minutes each side).
In another skillet over medium heat, warm the corn tortillas. Watch them carefully, they can burn easily. I know it is easier to heat them in the microwave, but trust me the flavor is much better and the tacos do not fall apart if they are toasted on the stove.
Serve the mahi-mahi in a corn tortilla topped with the aioli, mango salsa, and shredded cabbage. Enjoy!