Crispy Fish Tacos

Ingredients:
Peanut or Canola oil for frying
2 cups panko bread crumbs
1/2 cup Flour
3 eggs Salt & Pepper
2 lbs Cod, Snapper, Halibut or other firm, flaky white fish
8 flour tortillas
1/2 head napa cabbage or lettuce (we have done both)
Pink Chili Mayo, recipe follows
Lime wedges, for garnish

Directions:
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs & flour together into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumb mix. Set aside and let them rest for 10 minutes. While waiting, wrap tortillas in tin foil and warm in oven. Cook the fish a few pieces at a time until golden brown and cooked through, about 2-3 min minutes. Drain on paper towels.

To make the tacos: Place crispy fish strips onto warmed tortilla, top with some of the shredded cabbage/lettuce & any other toppings of choice, and add Pink Chili Mayo.

Some other toppings to add are: chopped tomato, diced avocado, mexican cheese, salsa, chopped cilantro. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:
1 1/2 cups Light mayonnaise
1 1/2 cups Light sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.