Chef David Hyde,
Cafe Carlo
These mini tacos deliver sweet and spicy southwestern tang with satisfying crunch.
Ingredients
Chipotle Mayo
1 cup mayonnaise
1 Tbsp chipotle peppers in adobo
1 fresh lime, juiced
1 pinch kosher salt
Mango Salsa
1 mango, diced into 1/4″ pieces
1 green onion, finely chopped
1/2 red pepper, diced into 1/4″ pieces
2 Tbsp cilantro, chopped
1 pinch cumin
1 pinch coriander
2 Tbsp lime juice
1 pinch ground pepper
fish tacos
2 eggs
4 Tbsp water
12 oz tilapia, cut into 1/2″ x 3″ strips
1 cup flour
1 1/2 cups panko (Asian bread crumbs)
1 tsp lemon pepper
1 tsp kosher salt
4 flour tortillas
4 leaves romaine lettuce
2 tomatoes, finely diced
Method
chipotle mayo
1. In a small bowl, combine all ingredients.
Mango Salsa
1. In a small bowl, combine all ingredients.
Tilapia
1. Whisk eggs with water.
2. Dredge the tilapia strips in flour, followed by egg wash and then panko combined with lemon pepper and salt.
Tacos
1. Preheat oven to 400˚F.
2. Set deep fryer to 350˚F.
3. Using a 4″ circular cutter, cut four shells from each tortilla.
4. Fold shells in half. Skewer the two edges together. Repeat process with three other shells.
5. Using two sets of tongs, lower shells into deep fryer. Fry for 15 secs. Repeat for 12 other shells.
6. Deep fry tilapia for 1 min.
7. Cut tilapia strips into 1/2″ x 1/2″ pieces.
8. Bake shells for 1 min. Stuff with tilapia and bake for 9 mins.
9. Stuff shells with lettuce and tomatoes. Garnish with chipotle mayo. Serve with mango salsa.
Yield 16 servings