Tacos de Pescado (Fish Tacos)

Instructions

1. In a medium mixing bowl, combine flour, salt, black pepper, chili powder, garlic powder, and cumin. This creates a flavorful coating for the fish.
2. In another bowl, whisk together milk and egg until well combined. This mixture will help the flour adhere to the fish.
3. Dip each fish strip into the milk mixture, then dredge in the flour mixture, ensuring each piece is well-coated. For extra crispiness, press the fish gently into the flour.
4. Heat about 1 inch of oil in a deep frying pan or pot over medium-high heat (about 375°F) until shimmering but not smoking. A wooden spoon handle should bubble when held in the oil when it’s ready.
5. Using tongs, carefully place the fish strips into the hot oil, a few pieces at a time to avoid overcrowding. Fry each piece for 3-4 minutes per side, until golden brown and crispy. Adjust the heat as necessary to maintain the temperature and prevent burning.
6. Remove the fish from the oil and place on a plate lined with paper towels to drain excess oil.
7. In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste for the lime mayo sauce. This adds a refreshing flavor to your tacos.
8. Warm the corn tortillas in a dry pan over medium heat for about 30 seconds on each side or until pliable. Alternatively, wrap them in a damp paper towel and microwave for about 30 seconds.
9. To assemble the tacos, spread a spoonful of the lime mayo sauce on each tortilla, add a few pieces of fish, then top with shredded cabbage, red onion, cherry tomatoes, and fresh cilantro. Serve with lime wedges for added zest.