Fish Tacos

• 1/4 cup mayonnaise
• 3 teaspoons lime juice
• 2 teaspoons chili paste Sambal Olek, ground
• 1 teaspoon crushed red pepper
• 1 teaspoon lime zest
• 1 teaspoon bouillon Better Than, (R) Fish Base
• 1/2 teaspoon granulated sugar
• 1 cup napa cabbage shredded
• 1 cup purple cabbage shredded
• 4 cups vegetable oil
• 2 large eggs beaten
• 1 cup breading Shore Lunch(R) Original Recipe, Mix for Fish
• 1 teaspoon cayenne pepper
• 1 1/2 pounds white fish fillets cut into 2" cubes
• 8 corn tortillas warmed

1. Combine the mayonnaise, lime juice, chili paste, red pepper, lime zest, Better Than Bouillon(R) Fish base, and sugar in a large bowl. Add the Napa cabbage and the purple cabbage and toss to coat.
2. Place the coleslaw in the refrigerator until ready to use.
3. Add the oil to a large stockpot and heat to 375 u0b0F.
4. Combine the Lunch Shore(R) Original Recipe Breading Mix for Fish and the cayenne pepper in a large shallow dish.
5. Pour the eggs into a shallow dish.
6. Dip the cut fish into the eggs and then dredge in the breading mix.
7. Carefully add the breaded fish to the fryer, in batches, and fry for 2-3 minutes or until golden brown.
8. Using a slotted spoon remove the fish from the oil and place onto a plate lined with paper towels.
9. To assemble the tacos place 2-3 pieces of fried fish onto a warm corn tortilla and top with 1/4 cup of the coleslaw. Repeat with the remaining fish. Serve immediately.

mayonnaise, lime juice, chili paste sambal, red pepper, lime zest, bouillon better, sugar, cabbage, purple cabbage, vegetable oil, eggs, breading shore lunch, cayenne pepper, white fish, corn tortillas

Taken from www.yummly.com/recipe/Fish-Tacos-1339108 (may not work)