Our next meal is #Fish #Tacos, also coincidentally a common #SanFrancisco entree. There are several distinct parts, and we’ll go into depth on each in turn, starting today with the signature Chipotle Aioli.
The key to the aioli is balance – you probably don’t want it to be screaming hot (or else you’ll miss out on the flavors), but it does need kick. How to do that? A spoonful of sugar makes the aioli go down! The end result was one that we found preferable even to the tacos we ordered from a classic local establishment when we first got to the area.
These ingredients are enough for 6 small tacos – an adequate meal for the two of us.
- 1/2 c mayonnaise
- 1/2 tbsp lemon juice
- 1 medium garlic clove
- 1/2 tsp chipotle chili powder
- 1/2 tsp light brown sugar
- salt and pepper (optional)
First smash the garlic cloves with the flat side of a large kitchen knife. This will make it easier to remove the skin and easier to chop since its flatter. Chop finely vertically, then rotate 90 degrees and chop finely again until you are left with 1-2 mm chunks.
Put mayonnaise into a small bowl and whisk in all other ingredients.
The aioli will be spooned on top of the fish in liberal amounts, but any leftovers (if you went way overboard) can of course also be used as a sauce for any fish or meat dish.
Stay tuned for additional component recipes and tips for your Fish Tacos, all made in a tiny kitchen!