Recipe: Crispy Fish Tacos with Spicy Mango Aioli

Looking to shake up taco night? Give these crispy halibut tacos a try. They’re served with an irresistible sweet and spicy mango aioli that you’ll probably want to put on everything — so don’t say we didn’t warn you! —The Food Gays

Serves: 6

Ingredients:

250 millilitres sunflower oil
1 pound fresh halibut
1 cup all-purpose flour
3/8 cup cornstarch
3/4 tsp baking powder
1/2 cup club soda
1 teaspoon kosher salt (plus more for seasoning)
4 teaspoons mango puree
3 tablespoons sour cream
3 tablespoons greek yogurt
1-2 teaspoons sriracha
1 garlic clove, minced
1 cup purple cabbage, thinly sliced
1 large carrot, thin matchsticks
5 radishes, thinly sliced
1 lime, juiced
6-8 flour tortilla, cut into smaller rounds (optional)
1/4 cup cilantro, roughly chopped

Method:

In a medium pot, heat oil until it reaches 375. Cut fish into small, bite-sized pieces. In a medium bowl, combine all-purpose flour, cornstarch, baking powder, club soda and salt. Stir mixture with a fork to combine.

Drench the fish in the batter, then carefully place into the hot oil. Don’t overcrowd the pot, or your oil will drop in temperature. Fry for 3 minutes on each side, or until crispy and golden brown. Set the fish on a plate lined with paper towel to wick away any excess oil.

Meanwhile, prepare the spicy mango aioli. In a blender, combine mango puree*, sour cream, greek yogurt, sriracha, garlic and pinch of salt. Blitz until well combined, and set aside.

In a bowl, combine thinly sliced cabbage, carrot, radishes and juice of a lime. Season with salt and give it a good toss to get everything well coated.

With a round-shaped cutter, cut tortillas into smaller pieces (anywhere from 4-5 inches is ideal – this makes them easy to eat, and presents beautifully as an appetizer).

Warm your tortillas in the oven (optional), then assemble slaw on each, followed by a piece of fish. Top with spicy mango aioli, sprinkle with cilantro and serve.

*To make the mango puree, blend frozen or fresh mango in a blender until completely smooth. Keeps covered in the refrigerator for up to three days.