Crunchy Fish Tacos Recipe - (4.6/5)

Ingredients

• Pink Chile Mayonnaise:
• 2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
• 2 cups all-purpose flour
• 3 eggs, lightly beaten
• 4 tablespoons water
• 2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1/2 head savoy cabbage (I used regular cabbage), finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped
• 3 limes, cut into wedges for garnish
• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
• 1/2 lemon, juiced
• NOTE: I use only 1 chipotle