Crispy Fish Tacos

with Ethical Table Food Co. Caribbean Jerk

These Fish Tacos are a vibrant, flavorful treat, featuring crispy battered fish, tangy mango salsa, and smoky roasted pepper aioli. Topped with pickled onions and a squeeze of lime, these tacos are sure to impress.

Ingredients:

Fish Batter:

• 1 cup “00” flour

• 1 tbsp Ethical Table Caribbean Jerk seasoning

• 180 ml tonic water

• 2 cups avocado oil for frying (can substitute with grapeseed oil)

Mango Salsa:

• 1 ripe mango, diced

• Fresh cilantro, finely chopped

• 1/4 lime, squeezed

• Pickled onions (see below)

Pickled Onions:

• 1 red onion, thinly sliced

• 1 cup apple cider vinegar

• 1 cup filtered water

• 1.5 tsp sugar

• 1 tsp sea salt

• 10 whole peppercorns

• 1/2 tsp chili flakes

Roasted Pepper Aioli:

• 1 red pepper, roasted

• 3/4 cup mayo

• 1/2 lime, juiced

Other Ingredients:

• Fresh halibut (or any other white fish), skin removed, sliced into 1/2-inch pieces

• 8 taco shells

Instructions:

1. Pickle the Onions (Optional: Do ahead of time):

   • In a saucepan, bring the apple cider vinegar and filtered water to a boil.

   • Slice the red onion and place it in a small mason jar. Add sugar, sea salt, peppercorns, and chili flakes to the jar.

   • Pour the hot vinegar and water mixture over the onions and ingredients. Tighten the lid and give the jar a quick shake to mix.

   • Let the mixture cool to room temperature, then store it in the fridge. It will keep for a few weeks once opened.

2. Roast the Red Pepper for Aioli:

   • Roast the whole red pepper in the oven under the broiler on high heat, rotating it until the skin is charred (alternatively, you can grill it).

   • Once charred, place the pepper in a tightly covered bowl to let it finish cooking. Optionally, you can use a smoking gun to smoke the pepper in a sealed bowl.

   • After cooling, peel the skin off the pepper and place it in a blender with mayo and lime juice. Blend until smooth.

3. Prepare the Mango Salsa:

   • Dice the mango into small cubes and finely chop a few tablespoons of fresh cilantro.

   • Combine the diced mango and cilantro, then squeeze in the juice from a quarter of a lime.

   • Cover and refrigerate until ready to serve.

4. Prepare the Fish:

   • Remove the skin from the halibut and slice the fish into half-inch slices. Place them on a plate in the fridge. Pat dry just before battering.

5. Make the Fish Batter:

   • In a bowl, combine the “00” flour and Caribbean Jerk seasoning. Whisk well to combine.

   • Gradually add tonic water while whisking until you achieve a smooth batter consistency.

6. Heat the Oil:

   • In a large pot, heat the avocado oil to 350°F–375°F.

7. Fry the Fish:

   • Dip a few pieces of halibut at a time into the batter.

   • Carefully lower the battered fish into the hot oil using a fork or metal tweezers to avoid sticking. Fry until golden brown and crispy.

   • Rest the fried fish on a wire rack for about 2 minutes to allow excess oil to drip off.

8. Warm the Taco Shells:

   • Heat the taco shells on a cast iron pan and place them on a plate once warmed.

9. Assemble the Tacos:

   • Spread a layer of roasted pepper aioli on each taco shell.

   • Add a few pieces of crispy halibut, followed by a spoonful of mango salsa and pickled onions.

   • Squeeze lime juice over the top and serve immediately.

These Fish Tacos are bursting with vibrant flavors, from the crispy, seasoned fish to the sweet and tangy mango salsa and smoky aioli. They're perfect for a casual meal that feels special!