Crispy Fish Tacos

  • Level: Easy
  • Yield: 8 servings
  • Total: 40 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 15 min
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Ingredients

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

Directions

  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.

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82 Reviews

pat2942

I've been making these for a number of years and they are great. Just wanted to address those who are reading the recipe for the chili mayo incorrectly. The recipe calls for two (2 canned chipotle peppers in adobo sauce NOT 2 cans of chipotle peppers....only use 2 peppers from one can; freeze the rest for future use.

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