Steps:
- 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!
- Put the mayonnaise, 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 to blend; taste and adjust seasoning with salt and pepper.
- Yield: 8 servings
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Silindile Mbali
[email protected]These tacos were a bit too spicy for me, but they were still good. I would recommend using less chili powder next time.
Manjil Lama
[email protected]These fish tacos were delicious! The fish was cooked perfectly and the slaw was so flavorful. I will definitely be making these again.
Bongiwe Mabaso
[email protected]I'm not a big fan of fish tacos, but I thought these were pretty good. The fish was crispy and the slaw was refreshing.
Sophie Law
[email protected]Meh.
Abser Babu
[email protected]These fish tacos were amazing! The fish was cooked perfectly and the slaw was so flavorful. I will definitely be making these again and again.
Ezequiel Huizar
[email protected]Overall, I thought the fish tacos were good. I would make them again, but I would make a few changes to the recipe.
Kirui Stephen
[email protected]The slaw was a bit too sweet for my taste.
Ston
[email protected]The fish tacos were a bit bland. I think I would add more seasoning to the fish next time.
Kelvin Njoroge
[email protected]These tacos were easy to make and turned out great! The fish was crispy and the slaw was tangy. I would definitely recommend this recipe.
Natalia Luemba
[email protected]I love fish tacos, and this recipe did not disappoint! The fish was perfectly cooked and the slaw was delicious. I will definitely be making these again.
Jeffry Charles
[email protected]These fish tacos were a hit with my family! The fish was crispy and flaky, and the slaw was refreshing and flavorful. I will definitely be making these again.