shared by followers | following

Crunchy Fish Tacos


This recipe is adapted from Tyler's Florence's Ultimate Fish Taco recipe. I've made a few changes, that are very minor. I use cod, and roll these with egg, and panko crumbs. While these are deep-fried, and blotted well with paper towels so they aren't greasy. I used fresh corn tortillas and shredded cabbage. Tyler's Pink Chili Mayonnaise sauce is the Ultimate! I've made these several times, and we love these.


2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
½ head savoy cabbage (I used regular cabbage), finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
½ lemon, juiced
Kosher salt and freshly ground black pepper
NOTE: I use only 1 chipotle

Nutrition Facts

Show Hide

More recipes by Foodiewife F.

views icon 5680 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In