Fish Tacos

30 Min.
10 Min.
4
Ingredients
¼
cup mayonnaise
¼ cup mayonnaise
3
teaspoons lime juice
3 teaspoons lime juice
2
teaspoons Sambal Olek (ground chili paste)
2 teaspoons Sambal Olek (ground chili paste)
1
teaspoon crushed red pepper
1 teaspoon crushed red pepper
1
teaspoon lime zest
1 teaspoon lime zest
1
teaspoon Better Than Bouillon® Fish Base
1 teaspoon Better Than Bouillon® Fish Base
½
teaspoon granulated sugar
½ teaspoon granulated sugar
1
cup shredded Napa cabbage
1 cup shredded Napa cabbage
1
cup shredded purple cabbage
1 cup shredded purple cabbage
4
cups vegetable oil
4 cups vegetable oil
2
large eggs, beaten
2 large eggs, beaten
1
cup Shore Lunch® Original Recipe Breading Mix for Fish
1 cup Shore Lunch® Original Recipe Breading Mix for Fish
1
teaspoon cayenne pepper
1 teaspoon cayenne pepper
pound white fish fillets, cut into 2” cubes
1½ pound white fish fillets, cut into 2” cubes
8
corn tortillas, warmed
8 corn tortillas, warmed
Directions

  1. Combine the mayonnaise, lime juice, chili paste, red pepper, lime zest, Better Than Bouillon® Fish base, and sugar in a large bowl. Add the Napa cabbage and the purple cabbage and toss to coat.
  2. Place the coleslaw in the refrigerator until ready to use.
  3. Add the oil to a large stockpot and heat to 375 °F.
  4. Combine the Lunch Shore® Original Recipe Breading Mix for Fish and the cayenne pepper in a large shallow dish.
  5. Pour the eggs into a shallow dish.
  6. Dip the cut fish into the eggs and then dredge in the breading mix.
  7. Carefully add the breaded fish to the fryer, in batches, and fry for 2-3 minutes or until golden brown.
  8. Using a slotted spoon remove the fish from the oil and place onto a plate lined with paper towels.
  9. To assemble the tacos place 2-3 pieces of fried fish onto a warm corn tortilla and top with ¼ cup of the coleslaw. Repeat with the remaining fish. Serve immediately.