Little Fish Tacos with Cucmber Salad and Chipotle-Lime Aioli Recipe

Ingredients

Fish:
3/4 cup cilantro leaves
1 1/2 teaspoons paprika
3/4 teaspoon cumin seeds, toasted and ground
1 small red chili, seeded
Zest of 2 limes
1/3 cup olive oil
1 teaspoon kosher salt
1 1/2 pounds white fish like tilapia, sole or basa filets
Toothpicks for serving

Cucumber Salad:
1/2 English cucumber, peeled, sliced in half, seeded and diced into 1/4-inch cubes
20 cherry tomatoes, quartered
2 green onions, sliced
2 Tablespoons cilantro chopped, plus some whole leaves for garnish
1/2 teaspoon lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Chipotle-Lime Aioli:
1 whole egg, plus one egg yolk
1 teaspoon Dijon mustard
1/2 chipotle in adobo, minced plus 1/2 teaspoon adobo sauce
1 large clove garlic, minced
2 Tablespoons lime juice
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1/2 cup canola oil
2 Tablespoons cilantro, finely chopped

Tortillas:
24 small 4-inch corn tortillas

Methods/Steps

Prepare the Fish: Put cilantro, paprika, cumin, chili, lime zest, olive oil and salt in a blender and process to a paste. Toss fish with the paste and let marinate for 20 minutes. Heat a non-stick frying pan over medium heat until hot. Add fish in a single layer and cook 2 minutes. Turn over and cook for 1 minute, or until the fish is opaque and just cooked. Transfer a cutting board and cut into 24 strips. (It may break up and that is ok).

Cucumber Salad: Mix all the ingredients together in a bowl and set asideMake the Aioli: In a blender, put eggs, mustard, chipotle, garlic, lime juice, cinnamon and salt. Blend until pureed (about 15-20 seconds). In a liquid measuring cup, combine the olive and canola oils. Slowly drizzle oil into blender, drop by drop, until aioli thickens. Do not add oil too quickly and be sure that the emulsion has absorbed oil before adding more. (Alternatively, you can make the aioli by hand). Transfer to a small bowl. If mixture becomes too thick, add 2 to 3 tablespoons warm water, whisking constantly. Add the cilantro.

Assemble the Tacos: Using tongs, grill each tortilla over a gas burner for 15 seconds a side. Transfer to a plate; cover with foil to keep warm. Alternatively, wrap all tortillas in foil and warm in a 350ºF oven for 10 minutes.

Place a piece of fish on each tortilla. Put a large dollop of aioli on the fish then top with a spoonful of cucumber salad. Garnish with some cilantro, roll into a cone and secure with a toothpick. Serve on a platter with lime wedges.