For some time now, our theater group, Elements Theater Company, has been doing their theater productions with a dinner added prior to the show.  Traditionally, this has been a plated meal tying in with themes from the play.  This summer, the show was unique – Alan Bennett’s Talking Heads.  This award-winning series of solo pieces is considered a classic of contemporary drama, universally hailed for its combination of razor-sharp wit and deeply felt humanity.  The menu for this production conjured up images of an upscale Cape Cod pub food feel with a classy fish taco.  I started searching for recipes, and the one I hit on was just the right one.  The result was a colorful “box” dinner with the best fish taco I have ever tasted.  Filled with crunchy cabbage, spicy mayonnaise, sweet and sassy mango salsa and a light and crispy panko- crusted cod – this is party food at its best – all served up in a glossy black box.  Accompaniments included sweet potato fries, fresh corn and bacon salad and a homemade coleslaw.  I’d recommend this for any summer gathering.

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The Ultimate Fish Taco with a Twist

SERVINGS 8-10 CHANGE SERVING SIZE

COOK TIME 20min

PREP TIME 45min

READY IN 1hr

Ingredients

• 2 lbs Cod cut into 1 in. strips to your liking
• 2 cups flour all purpose
• 3 egg(s) lightly beaten
• 4 tbsp water
• 2 cups panko bread crumbs
• kosher salt
• black pepper freshly ground
• vegetable oil or peanut oil, for frying
• 1/2 head cabbage finely shredded
• 1/2 bunch cilantro leaves picked (opt)
• 3 limes cut into wedges for garnish
• 1 pckg. flour tortillas
• Pink Chile Mayonnaise
• 1 cup sour cream
• 1 cup mayonnaise
• 2 chipotles in adobo plus 2 tbsp of adobo sauce (or to taste)
• 1/2 lemon(s) juiced
• kosher salt
• black pepper freshly ground
• Mango-Radish Salsa
• 2 limes
• 2 mangoes diced
• 4 to 5 red radishes diced
• 1 medium onion(s) red, diced
• 1 tbsp chili powder
• 1/2 bunch fresh cilantro leaves chopped
• 1/4 cup extra-virgin olive oil
• kosher salt
• black pepper freshly ground

Instructions

1. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
2. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
3. Prepare the fish. Cut the pieces of fish into 1-ounce strips or to your liking. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded, deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
4. Place tortillas on a damp towel on a single layer on a cookie sheet, cover with another damp towel and place in a warm oven until ready to use.
5. To serve, set up the tacos "family-style". Start with your warmed flour tortillas, assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded cabbage, cilantro leaves (opt) and lime wedges next to the fish. Have fun building your own tacos.

recipe adapted from Tyler Florence