Your Life A to Z

Pico de Mango and Ensenada Fried Fish Taco, A la Carte

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Courtesy of Chef Iker Castillo of Macayo's Mexican Restaurant

PICO DE MANGO 

INGREDIENTS:
RED ONION    5OZ
SERRANO CHILE    1OZ
TOMATO        7 OZ
CILANTRO    ½ OZ
LIME JUICE    ½ OZ
KOSHER SALT    ½ TEASPOON
BLACK PEPPER    ½ TEASPOON
MANGO, DICED     4 OZ

PROCEDURE: 
•Wash all vegetables 
•Dice red onion, tomato into ¼ by ¼ pieces 
•Chop serrano chile and cilantro, as finely chopped as possible 
•Diced Mango into ¼” pieces  
•Add salt, pepper and lime juice and mix all ingredients thoroughly by hand  
•Add mango last and mix 

HOLDING: 1/6 pans, in cooler 
YIELD: 16 oz  
SHELF LIFE: 1 day

ENSENADA FRIED FISH TACO, A LA CARTE 

INGREDIENTS:
MAHI MAHI    2 OZ     
CILANTRO MAYO    ¼ OZ    
BEER BATTER    AS NEEDED    
PICO DE MANGO    ½ OZ    
10 OZ. RANCHERA TORTILLA 1 EACH    
LIME WEDGE     1 EACH    

PROCEDURE: 
•Take 1 portion of mahi mahi and place in beer batter, cover mahi mahi completely 
oLet excess batter drip off, do not shake 
•Place the battered fish in the fryer and cook until golden brown, approximately 2 minutes 
oTemperature of fish needs to reach maximum 145 degrees 
oMaximum fry time of 2 minutes – CHECK YOUR FRYERS 
•Drain it well
•Place tortilla on clean flat top and heat both sides
oDO NOT MICROWAVE TORTILLA 
•Place tortilla on plate 
•Place the fried fish down the center of the tortilla 
•Add pico de mango 
•Drizzle 3 zig zags of cilantro mayo across the top 
•Garnish plate with lime wedge 

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