Lionfish Tacos

Lionfish Tacos

Lionfish Tacos

PREP DETAILS

Yields 12 tacos

INGREDIENTS

  • 12 corn tortillas

  • Crispy Fish

  • Coleslaw

  • Chili Aioli

  • Watermelon Salsa

  • Lime wedges

DIRECTIONS

  1. On a gas burner or in the oven, warm the tortillas until pliable.

  2. Fill each tortilla with Crispy Fish, and top with Coleslaw, Chili Aioli, and Watermelon Salsa. Serve with lime wedges.

 

CRISPY FISH Ingredients

  • 2 pounds lionfish fillets

  • 3 ½ cups all-purpose flour

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme

  • 4 eggs

  • Kosher salt, to taste

Method

  1. Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F.

  2. Cut the fish into 1-inch by 2-inch strips and season with salt.

  3. In a shallow dish, combine the flour, black pepper, garlic powder, onion powder, paprika, and thyme. Transfer half the mixture into a second shallow dish.

  4. In a third shallow dish, whisk the eggs until slightly frothy, about 1 minute.

  5. Dredge the fish in the first flour mixture, egg, and second flour mixture, shaking off any excess between egg and flour mixtures. Reserve the dredged fish on a baking sheet lined with a rack.

  6. Working in batches if necessary, fry the fish until golden brown and cooked through, about 3 minutes. Season with salt and reserve on another baking sheet lined with a rack. 

Chili Aioli Ingredients

  • 1 cup mayonnaise

  • 2 Tablespoons Sriracha hot sauce

Method

  1. In a bowl, combine the mayonnaise and Sriracha and whisk until smooth.

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Coleslaw Ingredients

  • ½ head red cabbage, thinly sliced

  • 1 small red onion, thinly sliced

  • 1 cup vinegar

  • ½ cup sugar

  • Kosher salt, to taste

Method

  1. In a large bowl, whisk to combine the vinegar, sugar, and salt. Add the cabbage and red onion and toss to combine. Let sit 1 hour before serving to season the cabbage and red onion.

Watermelon Salsa Ingredients

  • ½ cup lime juice

  • ¼ cup rice wine vinegar

  • 3 tablespoons sugar

  • 1 Tablespoon fish sauce

  • 2 cups diced watermelon

  • 1 small red onion, finely diced

  • 1 fresno pepper, seeds and ribs removed, finely diced

  • 1 jalapeno, finely diced

  • 3 sprigs cilantro, coarsely chopped
     

Method

In a large bowl, combine the lime juice, vinegar, sugar, and fish sauce and whisk until the sugar is dissolved. Add the watermelon, red onion, fresno pepper, jalapeno, and cilantro and toss to combine.

 
SeafoodMarcus BermudaMarcus Bermuda, seafood, fish, lionfish, tacos