Fish Tacos

1. 1

   Combine the mayonnaise, lime juice, chili paste, red pepper, lime zest, Better Than Bouillon(R) Fish base, and sugar in a large bowl. Add the Napa cabbage and the purple cabbage and toss to coat.

2. 2

   Place the coleslaw in the refrigerator until ready to use.

3. 3

   Add the oil to a large stockpot and heat to 375 u00b0F.

4. 4

   Combine the Lunch Shore(R) Original Recipe Breading Mix for Fish and the cayenne pepper in a large shallow dish.

5. 5

   Pour the eggs into a shallow dish.

6. 6

   Dip the cut fish into the eggs and then dredge in the breading mix.

7. 7

   Carefully add the breaded fish to the fryer, in batches, and fry for 2-3 minutes or until golden brown.

8. 8

   Using a slotted spoon remove the fish from the oil and place onto a plate lined with paper towels.

9. 9

   To assemble the tacos place 2-3 pieces of fried fish onto a warm corn tortilla and top with 1/4 cup of the coleslaw. Repeat with the remaining fish. Serve immediately.

No additional tips available.