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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.
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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!
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Pink Chili Mayo:
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1 1/2 cups mayonnaise
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1 1/2 cups sour cream
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2 canned chipotle peppers in adobo sauce
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Juice 1/2 lime
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Kosher salt and freshly ground black pepper
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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.
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Salsa Fresca:
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4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
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1 cup chopped white onions
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5 teaspoons minced garlic
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4 Serrano peppers, stems and seeds removed, minced
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1/4 cup chopped fresh cilantro
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2 tablespoons fresh lime juice
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1/2 teaspoon salt
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Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
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Serve as an accompaniment to fish tacos, or other dishes, as desired.
