Fish Tacos With Chipotle Aioli

Name: Fish Tacos With Chipotle Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 3 cups panko breadcrumbs; 4 eggs; 3 lbs halibut (you can use another firm white fish, but I prefer halibut); 2 tablespoons salt; 1 tablespoon pepper (fresh ground); 1 tablespoon dried chipotle powder; 12 white corn tortillas; 4 cups napa cabbage, shredded; 1 cup mayonnaise; 1 cup sour cream; 2 chipotle peppers, canned in adobo sauce; 2 tablespoons adobo sauce (from canned chipotle peppers); 2 tablespoons lime juice (fresh squeezed); 12 lime wedges (for garnish); peanut oil, for frying fish

Submitted by Melanie B.

"I LOVE Rubios Fish Tacos. I have tried so many recipes for fish tacos but none have come close. I finally was able to combine a few to get to this favorite of mine. While, they still aren't as good as Rubios....they are my second favorite."

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Ready In:: 40mins
Ingredients:: 15
Serves:: 12

ingredients

3 cups panko breadcrumbs
4 eggs
3 lbs halibut (you can use another firm white fish, but I prefer halibut)
2 tablespoons salt
1 tablespoon pepper (fresh ground)
1 tablespoon dried chipotle powder
12 white corn tortillas
4 cups napa cabbage, shredded
1 cup mayonnaise
1 cup sour cream
2 chipotle peppers, canned in adobo sauce
2 tablespoons adobo sauce (from canned chipotle peppers)
2 tablespoons lime juice (fresh squeezed)
12 lime wedges (for garnish)
peanut oil, for frying fish

directions

To make the sauce:.
Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
To make the fish:.
Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
Steam corn tortillas according to package instructions. You can also heat them on the stove.
Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.

Questions & Replies

when it says 1/3 chipotle peppers, does it mean 1/3 of a can? or 1/3 of a pepper?

Mike J.

Reviews

This is how I make the sauce for my fish tacos too. You have to use this sauce. LOVE it! Thanks for this recipe!! YUM!

tifdblpn
ABSOLUTELY AWESOME!!!! nothing else could say it better.

Cooking for Pleasure

RECIPE SUBMITTED BY

Melanie B.

Gilbert, 41

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich.  I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>

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