Sorry no pics.........Didn't last long enough......LOL
Mahi Fillets, cut into 1-2” wide pieces and a little shorter than tortillas (kind of like fish sticks)
Flour, seasoned with salt, pepper and garlic powder
Honey Panko Bread Crumbs, seasoned with paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon powdered coriander, 1 teaspoon cayenne pepper.
Eggs and Beer, combined
Red cabbage, shredded finely
Fresh ginger, minced
Rice wine vinegar
Fresh cilantro, chopped
Make the Roasted Tomatillo and Avocado Chipotle Sauce (recipe below) and chill well. Mix shredded cabbage, fresh ginger, rice wine vinegar and cilantro together well and chill. Dredge mahi pieces in seasoned flour, then dip in egg and beer wash, then coat with seasoned panko bread crumbs until all pieces are coated and chill for 15-30 minutes.
Heat peanut oil to 365-375 degrees in a large high sided heavy skillet or fish fryer and fry mahi in small batches until golden brown and crispy. Remove and drain well and place in oven set to low temp to keep warm. Lightly toast or fry corn tortillas just enough to heat through.(You don’t want them crisp, just pliable)
Place a few pieces of fish on each tortilla, add cabbage mixture and then top with the sauce. Drizzle fresh squeezed lime juice over, wrap up and enjoy.
Roasted Tomatillo and Avocado Chipotle Sauce
2 lbs tomatillos, remove husks
3 large ripe avocado’s
3/4 cup red onion, chopped
1 large pasilla chili, rehydrated
1 large poblano chili
2 chipotle peppers in adobo, minced
4 cloves of garlic finely minced
1 cup fresh cilantro chopped
16 oz greek yogurt
1/2 cup low fat sour cream
1/4-1/2 cup fresh lime juice
2 tsp ground cumin
Kosher Salt and Black Pepper to taste
Heat grill to medium high. Cut tomatillos, poblano chili in half and grill until lightly charred on both sides. Remove and cool. When cool, place all ingredients except for avocado, yogurt, sour cream in large food processor and process until vegetables are chopped and smooth. Adjust seasonings to taste and add yogurt, sour cream and avocado and process until smooth. Chill and serve with fish tacos.