Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Fish Tacos
Save Recipe Print
Total:
40 min
Prep:
15 min
Inactive:
10 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Pink Chili Mayo:

Directions

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! 

Pink Chili Mayo:

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

Cook's Note

*Available in the Asian section of your market.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Crispy Oatmeal Cookies

Recipe courtesy of Food Network

All American Beef Taco

Recipe courtesy of Alton Brown

Blazin' Short Rib Tacos with Roasted Peppers

Recipe courtesy of Aaron McCargo Jr.

Fish Taco

Recipe courtesy of Alton Brown

Crispy Fish Tacos

Recipe courtesy of Sandra Lee

Crispy Fish Tacos

Recipe courtesy of Cindy Hutson|Sara Mair

Baja Fish Tacos

Recipe courtesy of Fisherman's Market and Grill

My-Oh-Mahi! That's a Good Fish Taco

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword