Fish Tacos With Dill Aioli |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I tweaked a bunch of different fish taco recipe ideas to my liking and they turned out to be so yummy I'm gonna post the recipe before I forget it:) Ingredients:
2 cups canola oil |
2 halibut fillets |
1 teaspoon cumin |
5 teaspoons lime juice |
1/2 cup tempura mix |
1/2 cup water |
1 cup panko breadcrumbs |
1 small cucumber |
1 small red onion |
1 avocado |
1/4 cup salsa |
4 -6 corn tortillas |
1/2 cup mayonnaise |
1 teaspoon lime rind |
3 teaspoons fresh dill, minced |
1 garlic clove, minced |
Directions:
1. Dill Aioli (you can make ahead):Mix mayo, grated lime rind, 2 tsp lime juice, dill and garlic together.
2. Heat oil in saucepan on medium (or just slightly under) heat.
3. Cut filets into strips and place in bowl, sprinkle cumin and 3 tsp of the lime juice over fish.
4. In separate bowl, mix tempura batter mix with water, then dredge fish in the batter.
5. Place Panko in a third bowl, then dip fish in to coat.
6. Now deep fry fish in the preheated oil a few pieces at a time to give them enough room, for 4-5 minutes, until golden brown.
7. Place on paper towel to drain.
8. Place fish in tortilla and top with your favorite salsa, strips of cucumber, red onion, avocado and dill aioli sauce.
9. Enjoy:).
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