
Fish Tacos
-
Prep:
30 min. -
Cook:
10 min. -
Serves:
4
Recipe tags: breading-batter mix, easy difficulty, lunch, deepfry
¼ cup | mayonnaise |
3 tsp | lime juice |
2 tsp | Sambal Olek (ground chili paste) |
1 tsp | crushed red pepper |
1 tsp | lime zest |
1 tsp | Better Than Bouillon® Fish Base |
½ tsp | granulated sugar |
1 cup | shredded Napa cabbage |
1 cup | shredded purple cabbage |
4 cup | vegetable oil |
2 | large eggs, beaten |
1 cup | Shore Lunch® Original Recipe Fish Breading/Batter Mix |
1 tsp | cayenne pepper |
1½ lb | white fish fillets, cut into 2” cubes |
8 | corn tortillas, warmed |
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.
Place the coleslaw in the refrigerator until ready to use.
Add the oil to a large stockpot and heat to 375 °F.
Combine the Lunch Shore® Original Recipe Breading Mix for Fish and the cayenne pepper in a large shallow dish.
Pour the eggs into a shallow dish.
Dip the cut fish into the eggs and then dredge in the breading mix.
Carefully add the breaded fish to the fryer, in batches, and fry for 2-3 minutes or until golden brown.
Using a slotted spoon remove the fish from the oil and place onto a plate lined with paper towels.
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.