Wholistic Woman

Embracing a whole life approach to wellness

You are here: Home / Food / Recipes / Spicy Fish Tacos with Garlic-Chive Aioli #SundaySupper
by

This is what's called a team effort for dinner. Sometimes DH just is not in the mood for what I had planned to make, so we put our heads together and see what we can make with what we have on hand.

spicyfishtacos

When the Sunday Supper theme was Dad’s Favorites, I knew I wanted to make something with fish. I have fond memories of fishing with my Dad and Grandpa, and even now sometimes my Dad makes bluegill for us.

This version also takes advantage of my Dad’s love for spicy things. The aioli helps cut the heat just a bit.

Spicy Fish Tacos with Garlic-Chive Aioli

Created by on June 10, 2016

Ingredients

Fish Tacos

  • 2 lbs fish fillets
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon Sriracha
  • 1/2 cup milk
  • 1/2 cup flour
  • 3/4 cup cornmeal
  • jalapenos
  • lettuce
  • corn tortillas

Garlic Chive Aioli

  • 1 cup olive oil
  • 1 egg yolk
  • 2 garlic cloves, smashed
  • 1 dash dried chives or 1 Tbsp fresh, chopped

Instructions

  1. In a large frying pan, melt shortening/butter, so it’s about 1/4 inch thick.
  2. In a flat-ish bowl or pan, mix the salt, Sriracha, milk. In another bowl put flour. In a third bowl put the cornmeal.
  3. Dip the fillets in the milk; then the flour; then the milk again; then the cornmeal. I find it easiest to bread them all while the pan is heating, placing them on a cutting board.
  4. When the oil is hot, fry on each side until cooked through.
  5. For aioli, put the garlic cloves, chives, and egg yolk in the food processor and start it. Then slowly add the oil.
  6. Assemble tacos by placing fish on a tortilla. Add aioli, jalapenos, lettuce, and other veg as desired.

More Dad’s Favorite Recipes from Sunday Supper

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Category: Tag:

Reader Interactions

Comments

  1. Sue

    I think it is that fine-line adjustment thing. I haven’t had any particular trouble making emulsified sauces work, either, but agree that they sometimes taste a little more of oil that I thought they would. On the other hand, just last week I had a really good result with balsamic-roasted strawberries spun into dressing along with oil and some surprising seasonings (paprika, Worcestershire). I got it from the owner out at ER Dunneback & Girls fruit farm on Six Mile; although I bet it would be super made with the “smashed fresh strawberries” that the recipe specified, it was just amazing with the roasted ones. (part of strawberry recipe feature in June-July issue)

    I do love your let’s-try-this-and-see-what-happens approach. When I nterviewed ceramicist Betsy Razstch for a story last year, she said more people need to learn to cook iy the seat of their pants, so to speak, and not be so governed by has-to-be-this-way-or-that. You do a great job of sharing that with your readers, and wow, what a gift that is. Keep up the good work!

    And, just to show that accidents are sometimes inspired revelation, when making a “Goat Cheese Swirl Brownie with Strawberries” recipe for the same feature, I left out the sugar in the goat cheese-cream cheese-egg yolk topping that went over the dark chocolate brownie batter. Surprise! We all agreed that the full-scale tang of unsweetened goat cheese was a real winner with the molten dark-chocolate fuudginess of the bottom layer.

    Live and learn, and if you’re cooking good food while you’re learning, better yet!

    Reply

    • The Local Cook

      oooh I might have to try that recipe from the fruit farm.

      One of my goals in starting this blog was to try to learn how to cook without recipes. I’m slowly but surely getting there. It makes cooking so much more fun!

      Reply

What's on your mind?