Fish Tacos With Chipotle Aioli

I love rubios fish tacos. i have tried so many recipes for fish tacos but none have come close. i finally was able to combine a few to get to this favorite of mine. while, they still aren't as good as rubios....they are my second favorite.

Steps

To make the sauce:.

Put mayonnaise , sour cream , peppers , and lime juice in a blender and process to a puree.

Add salt & pepper to taste.

Place in a bowl and refrigerate for at least an hour.

After chilled test for seasoning.

Add salt & pepper if needed.

To make the fish:.

Heat a heavy pan about 1 / 4 full of peanut oil to approximately 375 degrees.

Place panko crumbs , salt , pepper , and chipotle powder in a shallow bowl.

Wisk eggs into another shallow bowl with some salt & pepper.

Slice fish into taco size pieces , about 1 inch wide by 3-4 inches long.

Dip fish into the egg wash and coat with panko crumbs.

Make sure that the fish is well coated but not over coated.

Let rest for a 2-3 minutes before cooking.

Cook the fish in the hot oil in small batches.

This will keep the temperature high so you can cook the fish fast.

Cook the fish for about 4-5 minutes until golden browned and crispy.

Once cooked , place on paper towels and pat dry to drain any residual oil.

Ingredients

panko breadcrumbs, eggs, halibut, salt, pepper, dried chipotle powder, white corn tortillas, napa cabbage, mayonnaise, sour cream, chipotle peppers, adobo sauce, lime juice, lime wedges, peanut oil