The Ultimate Fish Tacos

Cut the pieces of fish into 1-ounce strips

Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper

Dredge the pieces of fish in flour, egg, then bread crumbs

Deep-fry the breaded fish in small batches in 375°F oil. Drain on paper towels and season with salt. Keep warm until ready to serve

Put the chipotles in a blender and puree until smooth

Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy

Season with salt and pepper and refrigerate until ready to use

Remove the peel and pith from the limes and cut between the membranes to remove the segments

Put the lime supremes into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use

Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish

Toast the corn tortillas lightly over an open flame and serve