Crunchy Fish Tacos
Crunchy Fish Tacos combines bite size Panko coated cod with mango salsa and a creamy, smoky angle hair slaw.
Servings: 4
Ingredients
Fish:
- 1 lb cod cut in 1 inch cubes
- 2 cup Panko: in wide rimmed bowl
- 1 tbsp Cajun Seasoning
- 1/4 cup cornstarch
- 2 eggs whisked in bowl
- Approx 24 oz cooking oil
Mango Salsa:
- 2 mangoes peeled and diced
- 1/2 cup red onion fine diced
- 1/4 cup cilantro chopped
- 1/2 jalapeno fine diced (remove seeds for mild)
- 1/2 lime squeezed
- 1 small garlic clove minced
- salt and pepper to taste
Chipotle Slaw:
- 1 bag angle hair coleslaw or 3 cups shredded red and green cabbage plus 1 shredded carrot
- 1/2 cup mayonnaise
- 1/2 - 1 tsp chipotle in adobo sauce add less for milder
- 1 tbsp white vinegar
- 2 tsp sugar
- salt and pepper to taste
Other:
- 8 small flour tortillas heated
- 1/2 lime cut in wedges
Instructions
Fish:
- Dip each cod cube in egg and then Panko.
- Heat vegetable oil at medium heat in deep pan for frying.
- Fry cod in batches until golden brown. This should take a few minutes. Don't overcrowd pan. Cod cubes should be floating freely in oil. Remove to a paper towel or wire rack to cool. Sprinkle with a little salt or Cajun seasoning.
Mango Salsa
- Combine all ingredients together and let sit for at least 10 minutes.
Chipotle Slaw
- Combine mayonnaise and chipotle in adobo. Add vinegar and stir until creamy. Add sugar, salt and pepper. Toss together with cabbage mixture.
Serving:
- Assemble tacos using warm tortillas, layered with chipotle slaw, a couple cod cubes and top with mango salsa. Serve with lime wedges.