Crispy Fish Tacos

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Halve each mahi fillet; pat dry with paper towels and season with salt and pepper on both sides. Peel and cut the beet into matchstick. Using a peeler, remove the rind of the lime, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter the lime. Shell the peas. Cut out and discard the stem, ribs and seeds of the jalapeño; small dice, washing your hands and work surface immediately afterwards. Roughly chop the pistachios. Peel and mince the shallot; place in a bowl with the juice of 2 lime wedges and season with salt and pepper.

Add the peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and rinse under cold water for 30 to 45 seconds to stop the cooking process. Set aside to cool. Rinse and dry the pot.

Cut the avocado in half; remove and discard the pit. Using a spoon, scoop the avocado out of its peel; transfer to a medium bowl. Using a fork, mash the avocado until smooth. Stir in the lime zest, half the pistachios, ¼ of the shallot-lime juice mixture and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Gently stir in the cooled peas and the juice of the remaining lime wedges; season with salt and pepper to taste.

In a medium bowl, combine the spice blend and ¼ cup of water to form a batter. Dip each mahi piece into the batter, letting the excess drip off. In the same pot used to blanch the peas, heat about an inch of oil on medium until hot. Once hot enough that a drop of batter sizzles immediately when added to the pot, add the coated mahi pieces (working in batches, if necessary). Cook 1 to 2 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; season immediately with salt.

Stack the tortillas and place on a sheet pan. Toast in the oven 2 to 3 minutes, or until warmed through and pliable. While the tortillas warm, slowly whisk in 2 tablespoons of olive oil into the remaining shallot-lime juice mixture until well combined.

In a large bowl, combine the pea tips, beet and remaining pistachios; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra); toss to combine. Divide the guacamole, mahi and a few dressed pea tips between the tortillas. Serve with the remaining salad on the side. Enjoy!