CRISPY FISH TACOS

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. 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. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels. To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat! Pink Chili Mayo: 1 1/2 cups mayonnaise 1 1/2 cups sour cream 2 canned chipotle peppers in adobo sauce Juice 1/2 lime Kosher salt and freshly ground black pepper Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper. Salsa Fresca: 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped 1 cup chopped white onions 5 teaspoons minced garlic 4 Serrano peppers, stems and seeds removed, minced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend. Serve as an accompaniment to fish tacos, or other dishes, as desired. Yield: about 3 cups