Fish Tacos with Chipotle Aioli Serves 6(2 tacos each)

Updated: Mar 1

3 cups Panko bread crumbs

4 eggs

3lbs Tilapia

2 tbsp salt

1tbsp freshly ground black pepper

1tbsp chipotle powder

12 white corn tortillas

4 cups Napa cabbage, shredded

1 cup mayonnaise

1 cup sour cream

2 chipotle peppers, canned in adobo sauce

2tbsp adobo sauce(from the peppers)

2tbsp freshly squeezed lime juice

12 lime wedges

peanut oil


Sauce:

In a blender, combine the mayonnaise, sour cream, peppers, adobo sauce and lime juice. Add the salt and the pepper to taste. Place in a bowl and refrigerate for an hour. After chilling, season to taste with salt and pepper.


Fish:

In a shallow dish combine the panko, salt, pepper and chipotle powder. Whisk the eggs in another shallow dish with some salt and pepper.


Slice the fish into 1” x 3-4” long pieces. Dip the fish in the egg and then coat in the panko crumbs. Let them rest for 2-3 minutes before cooking.


In a heavy skillet add peanut oil; enough to cover the bottom and cook the fish in. The oil she be about 375°. Cook the fish in batches. Cook for 4-5 minutes until golden brown and crispy. Let drain on a paper towel.


Warm the tortillas in the oven.


Serve the tacos by placing some sauce on the bottom of each tortilla, then add the fish and the cabbage. Garnish with a lime wedge. Goes well with a pineapple mango salsa.









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