Crispy Fish Tacos with Cilantro-Lime Crema
Makes 4 servings
For the Fish:
1 lb mahi mahi, cut into strips
1 cup panko bread crumbs
1 egg, beaten
1 cup flour
2 cups cabbage, finely shredded (about ¼ head)
1 avocado, sliced
1 lime, cut into wedges
6 soft flour tortillas
Hot sauce (optional)
NOTE: if the seafood counter doesn’t have fresh mahi mahi, you can use another flakey white fish like cod or tilapia.
For the Cilantro-Lime Crema:
1/2 lime, juiced
4 ounces sour cream
1 garlic clove, pushed through a press
1/4 tsp chili powder
¼ tsp cumin
2 tbsp cilantro, chopped
1 tbsp chives, chopped (optional)
1. Fill a deep skillet or dutch oven with about 1 ½ to 2 inches of vegetable oil and heat it over a high flame.
2. In a shallow bowl, whisk the egg together with a few tablespoons of water. Set aside two additional shallow bowls and fill one with the breadcrumbs, and the other with the flour. Dredge the fish strips, one at a time, in the flour, shaking off any excess. Pass the floured strips through the egg wash and then roll in the breadcrumbs until fully coated. Repeat with each strip.
3. Fry the breaded fish strips in the hot oil until a dark golden brown on both sides. Remove the fish and set aside on paper towels to drain.
4. In the meantime, wrap the tortillas in a tight packet of foil and place in a 300 degree oven until heated through, about 5 minutes.
5. Combine all ingredients for the crema in a food processor and blend until fully incorporated.
6. Arrange the crema, sliced avocado, lime wedges, shredded cabbage, and tortillas buffet style on a counter top. When the fish is no longer piping hot, set along side the condiments and allow guests to serve themselves.