Spicy Fish Tacos | Blue Jean Chef - Meredith Laurence

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 tablespoons sriracha chili sauce
• 5 cups shredded green cabbage
• ¼ cup shredded carrots
• 2 scallions (chopped)
• salt and freshly ground black pepper
• ½ cup flour
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon salt
• freshly ground black pepper
• ½ teaspoon baking powder
• 1 egg (beaten)
• ¼ cup milk
• 1 cup breadcrumbs
• 12 ounces mahi-mahi or snapper fillets
• 1 tablespoon canola or vegetable oil
• 6 6-inch flour tortillas
• 1 lime (cut into wedges)