The Ultimate Fish Tacos

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This is now my new way to fry fish. The panko bread crumbs fry up nice and crunchy! The Pink Chile Mayonnaise has a nice bite and great flavor. I wasn't so sure about the mango, radish combination, but made it any way, Great! I didn't really think that the recipes were to labor intensive, I got everything done in about two beers time: Everyone loved it, there was no left over fish. I also made the Fresh Fried Corn Chips with Tomatillo Salsa, once again excellent! I have yet to be disappointed with one of Tyler's recipes. Keep up the good work!

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These are absolutely wonderful. I used tilapia instead of tuna, flour instead of corn tortillas for the wraps, and the results were, hands-down, the best homemade fish tacos I've ever had. They compare to the fish tacos at Rubio's and others in Southern CA.

The secret is the Panko bread crumbs and chinese cabbage, along with the mayo/sour cream/chitpole sauce. The combination of textures and fresh flavors are perfect. Lime juice, salsa and cilantro are absolute musts, and although the radish/mango salsa was delicious, really, you could substitute any salsa as long as it's light and fresh.

I've been making my own tortilla chips for years and highly recommend it as it's easy and cheap and so much better than the bagged ones.

The entire meal is labor intensive, but the fish tacos themselves are pretty quick and easy.

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The Mango Radish Salsa is the absolute best! Thanks Tyler, what a fantastic meal.

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cant wait to try this recipe- it sounds delicious and fun-Catherine D- Clifton Park N.Y.

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Cannot wait to try this. The step putting in the ref before frying and S&P in all 3 bowls for breading fish helped me. Thanks!