Description
I love rubios fish tacos. I have tried so many recipes for fish tacos but none have come close. I finally was able to combine a few to get to this favorite of mine. While, they still aren't as good as rubios….they are my second favorite.
Ingredients
- Panko Breadcrumbs
- Eggs
- Halibut
- Salt
- Pepper
- Dried Chipotle Powder
- White Corn Tortillas
- Napa Cabbage
- Mayonnaise
- Sour Cream
- Chipotle Peppers
- Adobo Sauce
- Lime Juice
- Lime Wedges
- Peanut Oil
Instructions
- To make the sauce:
- Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree
- Add salt & pepper to taste
- Place in a bowl and refrigerate for at least an hour
- After chilled test for seasoning
- Add salt & pepper if needed
- To make the fish:
- Heat a heavy pan about 1 / 4 full of peanut oil to approximately 375 degrees
- Place panko crumbs, salt, pepper, and chipotle powder in a shallow bowl
- Wisk eggs into another shallow bowl with some salt & pepper
- Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long
- Dip fish into the egg wash and coat with panko crumbs
- Make sure that the fish is well coated but not over coated
- Let rest for a 2-3 minutes before cooking
- Cook the fish in the hot oil in small batches
- This will keep the temperature high so you can cook the fish fast
- Cook the fish for about 4-5 minutes until golden browned and crispy
- Once cooked, place on paper towels and pat dry to drain any residual oil
- Steam corn tortillas according to package instructions
- You can also heat them on the stove
- Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage
- Garnish with a fresh lime wedge
- I also like to add some fresh fruit salsa, like my pineapple salsa with this recipe