The Food That Sings

Ultimate Fish Tacos with Spicy Pink Sauce and Mango-Radish Salsa July 15, 2010

Filed under: Tex-Mex — alisonfsu @ 4:10 pm
Tags: , ,

I love Tex-Mex, and fish tacos, but tend to only order them at restaurants. Last evening I tackled fish tacos and was amazed with the simple preparation and full flavor. This recipe is taken from the t.v. show Tyler’s Ultimate, and these tacos are just that, ultimate!┬áThe spicy pink sauce makes enough for another meal, and the salsa (which I just ate for lunch), was even better the second day. Add these fish tacos to your menu this weekend!

Fish Tacos with Spicy Pink Sauce and Mango-Radish Salsa

Ultimate fish tacos

Adapted from Tyler Florence

1 pound of tilapia (originally called for mahi mahi)

1 cup of flour

2 eggs, lightly beaten

2 tablespoons water

1-2 cups panko bread crumbs

Olive oil

1/2 head of cabbage, finely shredded

1 bunch cilantro, leaves picked

2 limes, cut into wedges for garnish

Kosher salt and freshly ground pepper

Spicy Pink Sauce

1 cup sour cream

1 chipotle in adobo, plus 1 tablespoon of adobo sauce

1/2 lemon, juiced

Kosher salt and pepper

Mango-Radish Salsa

1 lime

1 mango

3 radishes

1/2 red onion

Mango-radish salsa ready for a spin

1/2 tablespoon chili powder

1 handful of cilantro

1 tablespoon olive oil

Kosher salt and pepper


Cut the fish into 1-ounce strips. Set up a breading station of flour, 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. Lightly fry the fish, in batches, in a hot pan with a few tablespoons of olive oil. The fish will cook quickly, so watch carefully so that your breadcrumbs do not burn. Drain on a paper towel and season with salt. Keep warm until ready to serve.

Prepare the spicy pink sauce. This can be made ahead and refrigerated until you are ready to eat. Put the chipotle in a blender and puree until smooth. Add the sour cream, adobo sauce, and lemon juice and continue to blend. Season with salt and pepper and refrigerate.

Prepare the mango-radish salsa. This can be made ahead and refrigerated until you are ready to eat. Roughly chop the mango, radish, and onion. Place the mango, radish, onion, handful of cilantro, chili powder, olive oil and lime in the food processor and pulse until the salsa is your desired consistency. Season with salt and pepper and chill until ready to use.

Dress your fish with spicy pink sauce, salsa, cabbage, and a sprinkle of cilantro. Serve with warm tortillas.

Serves 4


Fajita Marinade and Homemade Salsa March 25, 2010

Filed under: Uncategorized — alisonfsu @ 10:06 pm
Tags: , , ,

Anyone who has eaten dinner with me more than once, knows how much I love Mexican and Tex-Mex. I can eat Mexican multiple times a week, so I was happy to find a new fajita marinade and salsa recipe that were excellent! I used this marinade on boneless, skinless chicken breasts, but you could substitute any protein. The salsa makes a good size portion for dinner with enough left over for snacking! Enjoy!

Marinade ready for a blend

Marinade ready for a blend

Fajita Marinade
Adapted from Tyler Florence

1 orange, juiced
2 limes, juiced
4 garlic cloves, chopped
3 chipotles in adobo (sounds like a lot, but doesn’t add a lot of heat)
3 tablespoons of cilantro
1 teaspoon of cumin
1 teaspoon kosher salt

In a 2 cup measuring cup, combine all marinade ingredients. Using an immersion blender or food processor, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add your protein of choice. Refrigerate protein and marinade for at least 2 to 4 hours.

Salsa- Restaurant Style
Adapted from The Pioneer Women Cooks

1 can 28 ounce whole tomatoes with juice
1 can Original Rotel
1 can Mild Rotel
1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1 chipotle in adobo, with 2 spoonfuls of sauce

Fresh and flavorful salsa

1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon cumin
2 small handfuls cilantro
1/2 whole lime, juiced

Combine whole tomatoes, Rotel, onion, chipotle in adobo, garlic, sugar, salt, cumin, lime, and cilantro in a food processor. Pulse until salsa is smooth, approximately 12 pulses. Refrigerate for one hour before serving.