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1
Make your pink pickled onions in advance, as these take up to an hour to marinate.
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2
Finely slice the red onion, put it in a bowl and cover with boiling water.
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3
Let it soak for 30 seconds to soften then pour off the water.
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4
Squeeze the lime and orange juice over the top, sprinkle with the salt and put it in the fridge to marinate and soften for 1 hour.
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5
Next soak the chipotle chili in a bowl of boiling water for 20 minutes.
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6
Cut your fish into chunks.
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7
Prepare 3 bowls, one with beaten eggs, one with the flour and one with the panko breadcrumbs.
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8
Dip the fish chunks into the flour first then in the egg and then in the panko.
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9
In a large frying pan over medium to high heat, heat the oil.
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10
Drop a small pinch of flour into the oil to test it.
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11
It will sizzle when its ready.
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12
Then add a few pieces of the fish in a single layer.
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13
Fry the fish for 2 minutes on each side.
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14
Its done when the breadcrumbs turn golden brown.
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15
Remove fish from the oil and drain on kitchen paper.
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16
Repeat frying the rest of the fish.
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17
When the chili has softened, drain off the water.
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18
Remove the stem and seeds and put it in a blender with the mayo and lime juice.
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19
Process until smooth.
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20
To warm the tortillas place them in a dry skillet over high heat or put them right over the flame, just until softened.
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21
Assemble the tacos by placing some fish and sauce on a tortilla.
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22
And dont forget your onions in the fridge.
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23
Serve and eat with your fingersthis is essential.
