The Ultimate Fish Tacos

By emtoothfxr

These are the ultimate! You could probably use any type of fish. For the salsa you can use peaches or mangos or probably nectarines too. Kian loved the fish just by itself.

Ingredients

• Pink Chile Mayonnaise:
• 1 1/2 pounds halibut or cod (skinned, boned and cleaned) cut into 1-ounce strips
• 3/4 cup all-purpose flour
• 1 egg, lightly beaten
• 1 tablespoons water
• 1 1/2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• <1/2 head savoy cabbage, finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped (optional)
• 2 limes, cut into wedges for garnish
• 1/2 cup light or fat-free sour cream
• 1/2 cup light mayonnaise
• 1 tablespoon of adobo sauce
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• Peach-Radish Salsa: for 2
• 1 limes
• 1 peach, diced
• 4 to 5 red radishes, diced
• 1/4 red onion, diced
• 1 tablespoon chili powder
• 1/2 bunch fresh cilantro, leaves chopped
• <1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• dozen flour or corn tortillas

Details

Servings 8

Preparation

Step 1

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F)about 1 inch of oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Mic the sour cream, mayonnaise, adobo sauce and lemon juice. Mix well. Season with salt and pepper and refrigerate until ready to use.

Prepare the peach-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and peach-radish salsa in another. Set a pile of shredded savoy cabbage(use processor), cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve. (or just microwave)