Total Time
25mins
Prep 25 mins
Cook 0 mins

Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes).

Ingredients Nutrition

Directions

  1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
  2. 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.
  3. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
  4. Set aside and let them rest for 10 minutes.
  5. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
  6. Drain on paper towels.
  7. To make the tacos: Heat a dry cast iron skillet over medium heat.
  8. Warm a corn tortilla in the pan until it softens, about 30 seconds.
  9. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
  10. Squeeze on some lime juice, roll up, and eat!
Most Helpful

5 5

My Aunt and I just went to a cooking class and this was one of the recipes that they prepared. I was going to post the recipe since it was so good, but then I found it posted here. We used Red Snapper which I had never had before, but what a nice tasting fish it was. We also did the Chipotle mayonnaise and it was excellent with the fish. This is just a fantastic recipe!

5 5

This is a perfectly simple recipe that has great flavor. The chili mayo really makes the tacos. I only had regular cabbage on hand, and tossed it with some of the mayo and additional lime juice to make a coleslaw that we piled on the tacos. Hubby added extra drizzles of the chili mayo for more kick. Simple and flavorful are always winners in our home. Thanks for posting.

5 5

The fish I chose to use for this recipe was Cod & Basa...both were delicious. Instead of the chilli mayonnaise, I used store bought Jalapeno yogurt dip.