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1
Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla.
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2
Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt.
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3
Put the mahi mahi strips into the batter, toss gently to coat and let it marinate for at least 1 hour.
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4
Stir occasionally, so the cornstarch doesn't settle to the bottom of the bowl.
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5
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.
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6
Pulse the ingredients until they are well blended and then, with the processor running, very slowly begin to add the canola oil.
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7
The texture you are looking for is that of mayonnaise.
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8
Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro.
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9
Heat a small nonstick saute pan over medium-low heat.
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10
Stir in all of the spice mix ingredients and cook until toasted, about 1 minute.
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11
Remove from heat.
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12
Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat.
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13
Heat the oil to 350 degrees F.
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14
Put the mahi mahi pieces in the oil and cook for about 2 minutes a side.
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15
When they are done, remove to a paper towel to drain and immediately sprinkle with the toasted spice mix.
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16
You can go as heavy or light with the spice as you like.
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17
Repeat this process until all the fish is cooked.
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18
Lay 1 to 2 pieces of fish in each taco shell or heated tortilla.
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19
Top with aioli and slaw and enjoy!
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20
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
