![\"fish](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/08\/fish-tacos.jpg\")
<\/a><\/p>\nDirection :\u00a0<\/span><\/p>\n For fish :<\/p>\n 1.5 lbs of mahi mahi or white fillet fish such as cod<\/p>\n 1.5 cups of all purpose flour<\/p>\n 2 eggs , beaten<\/p>\n 1.5 cups of panko bread crumbs<\/p>\n 1. Make 3 stations for all the ingredients , the flour , next to the egg and then panko bread crumbs . Cut the fish in strips about 1 ounce each , make sure you no bone and get rid of the skin of your fish . Then dredge the fish on the flour , dip in eggs and roll in the panko bread crumbs . In a hot oil , about 375 F , deep fry , about 4 minutes max under medium to low heat .Set aside on a paper towel lined plate and sprinkle with kosher salt .<\/p>\n For the Chipotle Mayo sauce , this makes a lot , you can always half the recipe too ( if u don’t have food processor , that’s fine too .. when i half the recipe , i put it in the bowl , mix together with spoon and fork .. works just fine ! )<\/p>\n 1 cup of mayonaisse , i used hellman<\/p>\n 1 cup of sour cream<\/p>\n 4 chipotle peppers in adobo sauce and plus 2 tbsp. of the sauce , this usually comes in a can and find in international or mexican aisle , if you don’t like spicy cut it down to 2 peppers<\/p>\n 1\/2 lime juice<\/p>\n salt and pepper<\/p>\n 1. In a food processor , pulse until peppers are creamy , then add mayo and sour cream and lime juice , salt pepper . Keep pulsing until it becomes very smooth and creamy . Store in the fridge .<\/p>\n For the Chile Mango Salsa :<\/p>\n 2 ripe mangoes , diced small<\/p>\n 1 red onion , diced small<\/p>\n 1\/2 bunch of cilantro , chopped<\/p>\n 1 jalapeno , diced small<\/p>\n 1\/4 cup of olive oil<\/p>\n 2 limes , peeled and add in the segments , and the juice<\/p>\n 1 tbsp. of chili powder<\/p>\n 1. Mix everything together , and chill<\/p>\n OR …<\/p>\n You can replace it with regular pico de galo : ( no picture but this is my to go recipe for quick easy pico de galo )<\/p>\n 1\/2 large red onion , chopped ,<\/p>\n bunch of cilantro , chopped<\/p>\n 6 roma tomatoes , chopped<\/p>\n 3 jalapeno , chopped<\/p>\n 1-2 juice from limes<\/p>\n 1\/4 each cumin , chipotle chili powder<\/p>\n salt and pinch of sugar<\/p>\n Mix and chill<\/p>\n To serve :<\/p>\n Warm up corn tortillas , then add shredded red cabbage , place the fish on top , garnish with chopped green onions , top with chipotle mayo sauce , and add the mango chile salsa .<\/p>\n<\/a><\/p>\n