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Tyler's Ultimate Fish Tacos


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Rate this recipe 4.7/5 (20 Votes)


  • Tacos:
  • 1 pound mahi mahi (skinned, boned and cleaned) cut into 2-ounce strips
  • 1 cups all-purpose flour
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • 1 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/4 head savoy cabbage, finely shredded
  • 1/2 bunch cilantro, leaves picked (optional, for garnish)
  • 1/2 bunch chives, chopped (optional, for garnish)
  • 1 lime, cut into wedges
  • 8 Corn Tortillas
  • Pink Chipotle Sauce:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 chipotles in adobo, plus 1 tablespoons of adobo sauce
  • 1/4 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • Mango-Radish Salsa:
  • 1 lime
  • 1 mango, diced
  • 2 red radishes, diced
  • 1/2 red onion, diced
  • 1 teaspoon chili powder
  • 1-2 tablespoons fresh cilantro, leaves chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Adapted from


Step 1

Prepare the Chipotle Sauce and Mango Salsa first. Pour into small serving bowls, cover with plastic wrap, and refrigerate until ready to use.

For the Chipotle Sauce, put the sour cream, mayonnaise, chipotles, adobo sauce and lemon juice in a blender or small food processor and puree until smooth and creamy. Season with salt and pepper.

For the Mango Salsa, remove the peel and pith from the lime and cut between the membranes to remove the segments. Put the lime supremes into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season with salt and pepper.

Just before you are ready to fry the fish, lightly toast the corn tortillas over an open flame, on your stove top. Wrap in foil, or place in a covered tortilla dish, and keep warm in the oven.

To Prepare the Fish: Cut the fish into 2-ounce strips, about 1-inch wide and 4 inches long. Prepare a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg, and then bread crumbs. Deep-fry in small batches (375 degrees F) until golden, about 4-6 minutes. Drain on paper towels and season with salt. Keep warm until ready to serve.

Serve the tacos family style. Place one piece of fish in each tortilla and line up on a plate. Place bowls of the chipotle sauce, mango salsa, shredded cabbage, cilantro leaves, chopped chives and lime wedges next to the fish.

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