Flaky Fried-Fish Tacos

Contributed By: Hungry Jack Potatoes
Blog/Website: hungryjackpotatoes.com/products/mashed.php
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Serves: 12

4.0/5 rating 1 vote

3 cups Crisco® Pure Vegetable Oil, for frying to 1-inch deep

For Cilantro Lime Mayonnaise: 3/4 cup mayonnaise; 1 small lime, grated peel and juice; 2 tablespoons chopped cilantro; 1/4 teaspoon salt; 1/8 teaspoon pepper

For Tacos: 1 cup Pillsbury Best® All Purpose Flour; 1 teaspoon ground cumin, divided; 1/2 teaspoon ground red pepper, divided; 3 teaspoons salt, divided; 1 pound tilapia fillets (or other white fish), cut into 12 narrow strips; 2 large eggs; 1 tablespoon water; 1 1/2 cups Hungry Jack® Instant Mashed Potato Flakes; 12 corn tortillas, warmed; shredded red cabbage and diced mango; lime wedges and cilantro, for garnish

Directions

Heat 1-inch oil in deep large skillet to 350°F. Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl.
Combine flour, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in large resealable plastic bag. Add fish. Shake until fish is coated.
Beat eggs and water in shallow baking dish. Combine potato flakes, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in another shallow baking dish. Remove fish from plastic bag. Shake off excess flour. Dip into egg, then coat with
Fry fish in several batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels. Repeat with remaining fish.
Place 1 or 2 fish strips in each tortilla. Top with Cilantro Lime Mayonnaise, cabbage, and mango. Fold in half.
Garnish with lime wedges and cilantro.