Crispy Fish Tacos

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 8 servings
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Peanut oil, for frying

2 cups panko bread crumbs*

3 eggs

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 pounds halibut, snapper, or other firm flesh white fish

8 corn tortillas

1/2 head napa cabbage, shredded

Pink Chili Mayo, recipe follows

Lime wedges, for garnish

Pink Chili Mayo:

1 1/2 cups mayonnaise 

1 1/2 cups sour cream

2 canned chipotle peppers in adobo sauce

Juice 1/2 lime

Kosher salt and freshly ground black pepper


  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. 
  2. 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:

  1. 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. 
  2. Yield: 8 servings

Cook’s Note

*Available in the Asian section of your market.