Ingredients:

  • 3 cups shredded cabbage (mix of red and green)
  • 0.5 cup fresh cilantro, roughly chopped
  • 0.25 cup red onion, thinly sliced
  • 1 jalapeño, minced
  • 3 tbsp mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 0.5 tsp sea salt
  • 1 lb white fish fillets (450g) (cod, tilapia, or mahi mahi)
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp high-smoke point oil (45ml) for frying
  • 10 small corn tortillas
  • 1 medium avocado, sliced
  • 4 lime wedges

Instructions:

  1. In a large mixing bowl, whisk together the mayonnaise, 30ml lime juice, honey, and 3g sea salt until the mixture is velvety and smooth. Fold in the 450g shredded cabbage, chopped cilantro, sliced red onion, and minced jalapeño. Note: Massaging the cabbage slightly with your hands helps the dressing penetrate the fibers faster.
  2. Set up three shallow bowls. In the first, place the 65g all purpose flour. In the second, whisk the 2 large eggs. In the third, combine the 90g panko breadcrumbs with the smoked paprika, garlic powder, cayenne, kosher salt, and black pepper. Note: Keeping one hand dry for the flour and panko and one wet for the egg prevents club hand (where your fingers get coated in thick batter).
  3. Cut your 450g fish fillets into strips about 2 cm wide and 8 cm long. Pat them bone dry with paper towels. Coat each piece in flour, shaking off the excess, then dip into the egg wash, and finally press firmly into the seasoned panko. Note: Pressing the panko in firmly ensures a thick, even crust that won't flake off in the pan.
  4. Heat 45ml of high smoke point oil in your skillet over medium high heat until the oil shimmers and a stray breadcrumb sizzles immediately. Place the fish strips in the pan, working in batches to avoid overcrowding. Cook for 3 to 4 minutes per side until the crust is deep golden brown and the fish is opaque. Note: If the oil starts smoking, reduce the heat immediately; burnt oil will ruin the delicate flavor of the fish.
  5. While the fish rests on a wire rack, char your corn tortillas directly over a gas flame or in a dry pan for 30 seconds per side until they are pliable and slightly blackened at the edges.
  6. To assemble, place a generous heap of the Slaw and a Crunchy Zesty Delight on each tortilla, top with a piece of crispy fish, a slice of avocado, and a squeeze of fresh lime.