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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sauce:. | 2. 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. | 3. To make the fish:. | 4. 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 (shake well). Let rest for a 2-3 minutes before cooking. | 5. 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. | 6. Steam corn tortillas according to package instructions. You can also heat them on the stove. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panko breadcrumb	3	cups		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
halibut	3	lb		1237.6028	0.0	252.4166	18.088
salt	2	tablespoons		-	-	-	-
pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
chipotle powder	1	tablespoon		-	-	-	-
white corn tortilla	12			-	-	-	-
napa cabbage	4	cups	shredded	52.32	9.7228	4.796	0.7412
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
chipotle pepper	2		canned	-	-	-	-
adobo sauce	2	tablespoons	canned	-	-	-	-
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
lime wedge	12			-	-	-	-
peanut oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.