Name: The Ultimate Fish Tacos
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips; 2 cups all-purpose flour; 3 eggs, lightly beaten; 4 tablespoons water; 2 cups panko bread crumbs; Vegetable oil, for frying; ½ head savoy cabbage, finely shredded; 1 bunch cilantro, leaves picked; 1 bunch chives, chopped; 1 cup sour cream; 1 cup mayonnaise; 3 chipotles in adobo, plus 2 tablespoons of adobo sauce; 2 mangoes, diced; 1 red onion, diced; 1 tablespoon chili powder; ½ bunch fresh cilantro, leaves chopped; ¼ cup extra-virgin olive oil; 4 to 5 red radishes, diced; 3 limes, cut into wedges for garnish; ½ lemon, juiced; 2 limes; Kosher salt and freshly ground black pepper

🥗 Ingredients

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scaled for 8 servings · tap to check off

🐟 Seafood

🫙 Pantry

🧈 Dairy

📦 Other

🥬 Produce

🌶️ Spices

👨‍🍳 Instructions

✨ Meez Magic · 4 steps → 11 actions

Ready to cook?

Immersive step-by-step Cook Mode with timers.

✨ Start Cook Mode

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

🎉

You're all done!

Enjoy your the ultimate fish tacos — and don't forget to share.

From Cook Mode

Tips as you cook

Gather Fish & BreadingMise en place makes cooking easier
Cut Fish StripsKeep strips uniform for even frying
Set Up Breading StationUse one hand for wet, one for dry
Dredge the FishShake off excess flour first
Watch out · Fry the FishDon't overcrowd the fryer
Gather Chipotle MayoMeasure sauces before blending
Puree ChipotlesScrape down sides for smooth puree
Blend Creamy SauceBlend until no streaks remain

Swaps, storing and making ahead

Good to know

Swaps

No mahi mahi? Any firm white fish like cod or tilapia works well for breading and frying.
No savoy cabbage? Finely shredded green cabbage works the same way.
No chipotles in adobo? Smoked paprika with a little hot sauce gives the mayo a similar smoky heat.

Storing it

Store the fried fish in the fridge for 1–2 days, with the chipotle mayo and salsa in separate containers. Reheat the fish in a hot oven until steaming hot.

Notes by Meez Magic, written for this recipe. Use your judgment.

Per serving (1 of 10 servings)