Fish Tacos with Lime Mayo and Salsas
Many fish taco recipes call for battered and fried fish. This is a lighter, fresher, delicious version of fish tacos- a signature dish of Chef Bonicelli.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
31 min
Total Time
51 min
Servings
6 servings
Ingredients
- 1 poundcod or other firm white fish (such as mahi mahi)
- 8 corn tortillas -- either freshly made or purchased
fish marinade
- 1 cupcanola oil
- 1/2 cupcilantro -- chopped
- 3 tablespoonssambal
- 1 1/2 teaspoonKosher salt
- 3 tablespoonsfreshly squeezed lime juice
red salsa
- 1 large ripe tomato -- chopped with seeds
- 1/4 cupdiced red onion -- 1/4-inch dice
- 1 serrano chili -- chopped
- 1 tablespoonwhite wine vinegar
- Kosher salt to taste
tomatillo salsa
- 8 to matillos -- remove the husks
- 6 green onions -- chopped (white and green parts separated)
- 2 clovesgarlic
- 1 tablespooncilantro
- 1 teaspoonsambal
- 1 tablespoonlime juice
- Kosher salt to taste
lime mayo
- 1 large egg
- 1 teaspoondried mustard
- 1/2 teaspoonKosher salt
- 1/2 teaspoonsugar
- 1 tablespoonfresh lime juice
- 1 cupcanola or peanut oil
toppings
- 1 avocado -- sliced
- fresh lime juice
- Kosher salt -- to taste
- 1/4 cupsour cream
- 1 tablespoonfinely grated lime zest
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Combine the oil, cilantro, sambal, salt, and lime juice in a bowl.
- 3
Cut the fish into 1-inch strips and place them in the marinade. Cover and refrigerate for 1 to .
- 4
Preheat the oven to 375º F.
- 5
Drain the fish and discard the marinade. Bake or grill until cooked through, 7 to . Drain fish before serving.
- 6
- 7
Combine the tomato, onion, and chili in a bowl. Add wine vinegar and salt. Stir to combine and chill.
- 8
- 9
Preheat the oven to 400∫ F.
- 10
Toss the tomatillos, white parts of green onions, and garlic in olive oil and roast for about until vegetables are browning and soft. Cool.
- 11
Put the roasted vegetables with green onion tops, cilantro, sambal, and lime juice into a food processor. Blend until smooth. Add salt and more lime juice to taste. Refrigerate until ready to use.
- 12
- 13
Break the egg into a food processor bowl fitted with a metal blade. Add the mustard, salt, and sugar and process for .
- 14
Add the lime juice and process for another minute. Push sides down with a rubber spatula. Continue processing while slowly pouring in the oil thru the feed tube. Continue to process for .
- 15
Remove to a bowl, stir in the sour cream and the zest. Cover, and refrigerate until ready to use.
- 16
- 17
Slice the avocado. Mix with lime juice. Sprinkle with salt, if desired.
- 18
Mix the sour cream and the lime zest until thoroughly mixed.
- 19
- 20
Heat your tortillas - cook as you go or reheat. To reheat: Wrap a stack of corn tortillas in foil and heat in a 350∫F oven for .
- 21
Make the tacos by starting with a warm corn tortilla. Spread the tortilla with some lime mayo and top with the fish and the salsas.
- 22
Finish by topping with fresh avocado and a dollop of the lime sour cream.
Chef's Notes
The mayo, and the tomatillo salsa can be made a day ahead. I usually make the red salsa a few hours before I serve it.