Fish Tacos
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Prep:
30 min. -
Cook:
10 min. -
Serves:
4
Recipes
Recipe tags: breading-batter mix, easy difficulty, lunch, deepfry
Ingredients
| 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 |
Directions
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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.
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2
Place the coleslaw in the refrigerator until ready to use.
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3
Add the oil to a large stockpot and heat to 375 °F.
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4
Combine the Lunch Shore® Original Recipe Breading Mix for Fish and the cayenne pepper in a large shallow dish.
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5
Pour the eggs into a shallow dish.
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6
Dip the cut fish into the eggs and then dredge in the breading mix.
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7
Carefully add the breaded fish to the fryer, in batches, and fry for 2-3 minutes or until golden brown.
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8
Using a slotted spoon remove the fish from the oil and place onto a plate lined with paper towels.
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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.