Fish Tacos

By tonya370

Ingredients

• Pink Chili Mayo:
• peanut oil, for frying
• 2 cups panko bread crumbs (available in asian section of market)
• 3 eggs
• kosher salt and freshly ground black pepper
• 2 pounds halibut, snapper, or other firm flesh white fish (we use talapia)
• 8 corn tortillas
• 1/2 head napa cabbage, shredded
• Pink Chili Mayo, recipe follows
• lime wedges for garnish
• 1 1/2 cups mayo
• 1 1/2 cups sour cream
• 2 canned chipotle peppers in adobo sauce
• juice 1/2 lime
• kosher salt and freshly ground pepper

Preparation

Step 1

To fry the fish: fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.

To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

To make the chili mayo:

put the mayo, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors blend; taste and adjust seasoning with salt and pepper.

enjoy!