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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. | 2. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. | 3. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. | 4. Set aside and let them rest for 10 minutes. | 5. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. | 6. Drain on paper towels. | 7. To make the tacos: Heat a dry cast iron skillet over medium heat. | 8. Warm a corn tortilla in the pan until it softens, about 30 seconds. | 9. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo. | 10. Squeeze on some lime juice, roll up, and eat! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil				-	-	-	-
panko breadcrumb	2	cups		806.9352	0.0	179.5204	4.5333
egg	3			214.5	1.08	18.84	14.265
kosher salt				806.9352	0.0	179.5204	4.5333
black pepper			ground	-	-	-	-
red snapper fillet	2			806.9352	0.0	179.5204	4.5333
corn tortilla	8			-	-	-	-
napa cabbage	1/2		shredded	6.54	1.2154	0.5995	0.0927
mayonnaise				-	-	-	-
lime wedge				806.9352	0.0	179.5204	4.5333

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