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!

Reviews

(3)
Most Helpful

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!

Sherri35 May 31, 2006

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.

Ms B. March 12, 2006

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.

Chef Gorete February 27, 2014

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