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Mahi Churro with Jalapeno Slaw and Cinnamon Aioli (Tom Pizzica) Recipe

Mahi Churro with Jalapeno Slaw and Cinnamon Aioli (Tom Pizzica) Recipe

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Mahi Churro with Jalapeno Slaw and Cinnamon Aioli (Tom Pizzica)

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Ingredients:

Serving

2 lb mahi mahi fillet, skin and blood line removed
2 eggs
1 1/2 cups cornstarch
1 1/2 cups milk
2 tsp kosher salt
canola oil, for frying
8 hard corn taco shells or small soft flour tortillas
2 egg yolks
1 orange , zested and juiced
2 whole garlic cloves
1 tsp kosher salt
1 tbsp ground cinnamon
1 1/2 cups canola oil
1 small green cabbage, finely shredded
1 small red cabbage, finely shredded
2 jalapenos, finely diced
2 limes , zested
1/4 cup honey
3 tsp kosher salt
1/4 cup chopped fresh cilantro leaves
1 tbsp ground coriander
2 tbsp ground cumin
1/2 tbsp freshly cracked black pepper
1/2 tbsp kosher salt
1/2 tbsp ground cinnamon
2 tsp ground anise seed

Directions:

Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla.
Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt. Put the mahi mahi strips into the batter, toss gently to coat and let it marinate for at least 1 hour. Stir occasionally, so the cornstarch doesn't settle to the bottom of the bowl.
While the fish marinates make the aioli: In a food processor or blender, add the egg yolks, orange zest, orange juice, garlic, salt and cinnamon. Pulse the ingredients until they are well blended and then, with the processor running, very slowly begin to add the canola oil. The texture you are looking for is that of mayonnaise.
Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro.
Heat a small nonstick saute pan over medium-low heat. Stir in all of the spice mix ingredients and cook until toasted, about 1 minute. Remove from heat.
Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat. Heat the oil to 350 degrees F.
Put the mahi mahi pieces in the oil and cook for about 2 minutes a side. When they are done, remove to a paper towel to drain and immediately sprinkle with the toasted spice mix. You can go as heavy or light with the spice as you like. Repeat this process until all the fish is cooked.
Lay 1 to 2 pieces of fish in each taco shell or heated tortilla. Top with aioli and slaw and enjoy!
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1443.07 Kcal (6042 kJ)
Calories from fat	804.13 Kcal
		% Daily Value*
Total Fat	89.35g	137%
Cholesterol	328.78mg	110%
Sodium	3924.15mg	164%
Potassium	1347.06mg	29%
Total Carbs	108.03g	36%
Sugars	41.25g	165%
Dietary Fiber	15.71g	63%
Protein	60.07g	120%
Vitamin C	243mg	405%
Iron	8.5mg	47%
Calcium	446.4mg	45%

Amount Per 100 g
Calories	138.46 Kcal (580 kJ)
Calories from fat	77.16 Kcal
		% Daily Value*
Total Fat	8.57g	137%
Cholesterol	31.55mg	110%
Sodium	376.53mg	164%
Potassium	129.25mg	29%
Total Carbs	10.37g	36%
Sugars	3.96g	165%
Dietary Fiber	1.51g	63%
Protein	5.76g	120%
Vitamin C	23.3mg	405%
Iron	0.8mg	47%
Calcium	42.8mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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