Mahi Mahi Fish Tacos with Chipotle Cream

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Mahi Mahi Fish Tacos with Chipotle Cream

Olive Oil Fact: Italian chefs use olive oil for all cooking uses. Fresh olive oil has a very high smoke point (~500 degrees). In this case I used Olive oil to deep fry my fish which is a much healthier alternative to using vegetable or peanut oil to fry in.

 

1 lb. Mahi Mahi

1 C Flour

1 C Buttermilk

1 teaspoon Chipotle powder

salt an pepper

2 Cups fresh olive oil

In a large frying skillet, heat the 2 cups of olive oil in high heat to 350-400 degrees.

Meanwhile, clean your fish, removing the skin and any stray bones. Cut each fillet into 1 inch by 3 inch strips. Create a wet and dry station on your work space. Put the flour on a large plate and put the buttermilk in a bowl. Season your fish aggresivly with salt and pepper. Dip each strip into the butter milk then into the flour. Shake off any extra flour and set aside. Once the oil is ready add the strips. Cook for 3-5 minutes on each side or until the batter is nice and browned. Remove from the oil and place on a paper towl and sprinkle with salt and chipotle pepper.


Chipotle Cream:

1/4 Cup Sour cream or Mexican Crema

3 tablespoons Adobo Sauce

1 chipotle pepper

1 teaspoon lime juice

Mince the Chipotle pepper until it is almost a paste. Fold the adobo sauce, lemon juice and minced pepper into the sour cream. Top each taco with this for a nice smoky bite.

 

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