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Listed in: Tacos
24 round crackers (such as Ritz), finely crushed
1/2 cup (25 g) panko bread crumbs
1 cup (125 g) all-purpose flour
11/2 tablespoons (12 g) Arriba! Seasoning
1 large egg, lightly beaten
1 cup (235 ml) water
1/4 cup (60 ml) lime juice (about 2 limes)
11/2 pounds (680 g) mahi-mahi or cod fillets
1/2 to 1 cup (120 to 235 ml) vegetable oil
11/2 cups (105 g) shredded green and purple cabbage
12 corn tortillas
1 avocado, pitted, peeled, and sliced
Pico de Gallo
Sour cream
In a large bowl, combine the cracker crumbs, panko, flour, seasoning, egg, water, and lime juice into a very thick batter.
Cut the fish into strips about 1 inch (3 cm) thick by 4 inches (10 cm) long. Pat the fish dry between two paper towels so the batter can adhere. Transfer the fish to the batter bowl and use a spatula to mix the fish into the batter to coat all the pieces.
Pour 1 inch (3 cm) of oil into a large cast-iron skillet and heat over medium-high heat until it reaches 375°F (190°C). Remove a few pieces of fish from the bowl, allowing the excess batter to drip back into the bowl, and add them to the skillet. Working in batches, fry the fish until golden, flipping the pieces once to cook the other side. Transfer the fish to a plate lined with paper towels.
Assemble the tacos by placing a thin layer of cabbage on each tortilla, then add some fish pieces and top with avocado slices, pico de gallo, and a generous drizzle of sour cream.
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