2 pound Halibut (sliced into small strips, see below)
2 cup all purpose flour
4 tablespoon water (Don't buy the dehydrated stuff)
2 cup Panko breading
1 red cabbage (Or lettuce, vinegary cole slaw, etc.)
1 bunch Cilantro (divide picked leaves in half, chop one half)
1 bunch Chives (chopped)
1 cup mayonnaise
1 cup Sour cream
4 Chipotles (Canned, in adobo sauce)
2 tablespoon Adobo sauce (from the can, see above, )
2 limes (More if you want wedges for garnish)
2 Mangoes (diced small)
6 Radishes (diced smaller)
1 red onion (diced small)
1 tablespoon Chili powder
1/4 cup olive oil
1 teaspoon kosher salt (and some for seasoning)
1 teaspoon Fresh ground black pepper (and some for seasoning)
1 teaspoon Hot sauce (Frank's Xtra hot or similar)
1 teaspoon Paprika
1 package tortillas
Cut the fish diagonally at a 45 degree angle, you want 3/4" to 1" wide strips. Dredge the fish strips in a mixture of 2 cups flour, 1 tsp kosher salt, 1 tsp fresh ground pepper, and 1 tsp paprika. Once completed, pass the strips through a wash of lightly beaten eggs, water, and hot sauce, then roll the strips in the panko breading. Deep fry in small batches at 375F, placing strips on paper towel or rack to drain. Season with some salt and pepper, keep warm until ready to serve.
Place the chipotle peppers in a blender or use an immersion blender and puree until smooth. Add sour cream, mayonnaise, adobo sauce, and lemon juice and continue to process until well blended. Season with salt and pepper. Cover and refrigerate until needed.
Peel the limes so as to remove the pith and membranes, then cut wedges into smaller pieces. Mix in diced mangoes, red onion, radishes, chili powder, chopped cilantro, and olive oil. Mix well, season with salt and pepper, place in refrigerator until needed.
Lightly toast or grill tortillas, place three or four strips of fish, mayo, salsa, cilantro, cabbage, chives, and hot sauce if desired and serve with a nice side dish and lime wedges.
You can swap out tilapia or mahi mahi if you want to make a more foodie version. If you want a little more heat, add more chile peppers and/or adobo sauce to the mayo. The salsa could also use some finely diced jalapeno peppers!
Goes well with a salad, quinoa, anything light and summery.
FTTYM stands for the line Cynthia uses to get me to make whatever food she's in the mood for... "Favoritest Thing That You Make"... go figure.