Crispy Baja Fish Tacos

YIELD: 4 tacos (2 servings foodservice portions)

1 lb white fish (cod, pollock, tilapia), cut into strips

½ cup flour, seasoned with salt and pepper

2 eggs, beaten

1 cup panko breadcrumbs

1 tsp chili powder

1 tsp garlic powder

1 tsp smoked paprika

½ tsp cumin

Oil for frying

2 cups shredded red cabbage

1 Tbsp lime juice

1 ripe mango, diced

2 Tbsp red onion, minced

2 Tbsp cilantro, chopped, plus extra for garnish

Juice of 1 lime

8 small corn tortillas

Baja crema: ½ cup sour cream, 2 Tbsp mayo, 1–2 Tbsp lime juice, 1 tsp hot sauce, ½ tsp garlic powder, salt

Season flour with salt and pepper. Dredge fish in flour, then egg, then panko mixed with chili powder, garlic powder, paprika, and cumin.

Fry fish in 350°F oil 3–4 minutes until golden and crispy. Drain and hold.

Toss cabbage with lime juice and salt. Mix mango, onion, cilantro, lime juice, and salt for salsa. Whisk Baja crema ingredients until smooth.

Warm tortillas. Assemble tacos with cabbage, fish, salsa, crema, and garnish with cilantro and lime wedges.

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