3 cups Panko bread crumbs
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
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.
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.