Crispy Fish Tacos with Cilantro Lime Sauce

1. Place the shredded cabbage in a bowl and toss with the white wine vinegar and set aside in a cool place until ready to use.

2. Cut the fish into cubes and set aside. On one plate, pour the fish breading and take a bowl and whisk the egg until yolk is dissolved. In a large sauce pan, warm the canola oil.

3. Dip the fish bites in the egg wash and make sure each piece is evenly coated. Then toss the fish bites in the fish breading and make sure that the fish is evenly coated. Take the coated fish, carefully place into the hot oil and fry for 2-3 minutes on each side or until crispy. It isn’t going to take that long for the fish to crisp, so once finished, turn to a plate that has been lined with paper towels. Repeat the process until all fish has been cooked.

4. In a small bowl, add all the sauce ingredients and whisk. Taste and if needed add a little salt and pepper.

5. Take a warmed corn tortilla, add a dollop of the sauce and spread across the tortilla. Add the a few of the fish bites, top with the shredded cabbage, chopped green onion, and cilantro. For better taste, squeeze a lime wedge over the taco and enjoy.