Fish tacos - Hawaii News Now - KGMB and KHNL

Fish tacos

by Chef Stephanie van Loon

1 ½ pound tender fish, mahi mahi, cod, swordfish
2 eggs, slightly beaten
½ cup flour
½ cup panko breadcrumbs
Salt and pepper
½ cup mayonnaise
½ cup sour cream
Juice of one lime
1 clove chopped garlic
3 T chopped fresh cilantro
2T rice wine vinegar
2 T fresh lime juice
2 T olive oil
Salt and pepper to taste
3 cups shredded cabbage, red, green mix
8 corn or flour tortillas

Cut fish into small "sticks" season with salt and pepper.  Place flour, egg and breadcrumbs in separate bowls.  Dredge the fish in first the flour then egg and then the panko.  Heat your skillet with canola oil enough to cover the bottom of the pan at medium high heat.  Pan fry the fish in batches.  Meanwhile, combine the mayo, sour cream, lime, garlic and cilantro in a bowl or blender.  Set aside this is your sauce for the tacos.  For the cabbage mixture, combine the vinegar, lime and olive oil with salt and pepper in bowl.  Toss the cabbage to lightly coat.  Heat your tortilla's in the microwave until soft.  To put it all together, place the tortilla down add the cabbage mixture, place the fish on top of cabbage mixture and add the sauce.  Delicious you'll never know its fish.  You can always grill or bake the fish instead of fry.  If you want to add other toppings such as tomato, onion or avocado be my guest.  Enjoy!

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