Fish Tacos

In by Southeastern Mills

  • Prep Time: 15m
  • Cook Time: 5m


  • 1/4 c mayonnaise
  • 1/2 lb white fish fillets, cut into 2" cubes
  • 1 tsp. cayenne pepper
  • 1 c Shore Lunch® Original Recipe Breading Mix for Fish
  • 2 Large eggs
  • 4 c vegetable oil
  • 1 c shredded purple cabbage
  • 1 c shredded Napa cabbage
  • 1/2 tsp. granulated sugar
  • 1 tsp. Southeastern Mills® Fish Base
  • 1 tsp. lime zest
  • 1 tsp. crushed red pepper
  • 2 tsp. Sambal Oelek (ground chili paste)
  • 3 tsp. lime juice
  • 8 Corn tortillas, warmed


  1. Combine the mayonnaise, lime juice, Sambal Oelek, red pepper, lime zest, Fish Base, and sugar in a large bowl, whisk to combine.
  2. Set aside in the refrigerator until ready to use.
  3. Heat oil in a large stockpot to 375° F.
  4. In a shallow dish, combine the Breading Mix with the cayenne pepper.
  5. Crack the eggs into a shallow bowl and whisk until smooth.
  6. Dip the fish cubes into the egg then into the breading and press to coat.
  7. Carefully add the fish to the fryer and fry until golden brown and cooked through, about 2-3 minutes per batch.
  8. Using a slotted spoon, carefully remove the fish from the oil and place on a plate lined with paper towels.
  9. To assemble, add the spicy mayonnaise to each tortilla, top with the fried fish and sprinkle with the cabbages. Serve immediately.