How to make it

  • In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice (I did this about two hours before serving then refrigerated to let flavors mix a bit).
  • In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and pepper. Seal the bag and shake. Add the fish and shake to coat.
  • Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper lined platter.
  • In a large, deep skillet, heat the oil to 350F. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

Reviews & Comments 8

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  • NPMarie 4 years ago
    Oh YUM!!!!!!!!!
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  • notyourmomma 6 years ago
    I'm such a a fish taco fan.....this looks great. Isn't panko the next best thing since sliced bread???? YUM
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  • gourmetana 6 years ago
    This looks delicious
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  • mommyluvs2cook 6 years ago
    We love fish taco's around here!! Yummy :)
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  • sday5 6 years ago
    this looks very good
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  • gkwillow 7 years ago
    These look delicious...and I look for recipes I can cut down in size because I'm cooking for one, also! And...if it can't be sized down, the next thing I look for is "does it freeze well???" :-)
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  • nativeprincess 8 years ago
    Great Recipe!
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  • lilliancooks 8 years ago
    YUM!!! Looks perfectly delicious Frankieanne!
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