Ingredients
2 lbs mahi mahi, skinned, boned, and cleaned, cut in 1-inch strips
2 cup all-purpose flour
3 eggs, lightly beaten
4 tbsp water
2 cup panko breadcrumbs
kosher salt
black pepper, freshly ground
vegetable oil, for frying
1 cup white rice, plain, non-sticky, long-grained
10 small corn tortillas, warmed
¼ head cabbage, finely shredded
¼ head radicchio, finely shredded
3 green onions, finely chopped
masago, for garnish
1 cup ranch dressing
8 tbsp sriracha hot sauce, or more to taste
kosher salt
black pepper, freshly ground
Preparation
Cut mahi mahi into 1-inch strips after cleaning.
For the breading, prepare all purpose-flour, lightly beaten eggs with 4 tablespoons of water, and breadcrumbs, separately in each bowl.
Season the fish cutlets with salt and pepper.
Dredge the fish in the flour, then the egg mixture, and lastly in the breadcrumbs.
After breading the fish pieces, heat about 2 inches of oil in a Dutch oven.
Wait until the temperature reaches 375 degrees F before frying.
Once the oil is hot, fry the fish in batches until it’s light golden brown in color.
Remove from the oil and let it drain on paper towels.
Proceed to prepare your rice according to package directions.
To make the dressing, combine the ranch and sriracha hot sauce in a small bowl. Add about a tablespoon of sriracha at a time.
Then, season with salt and pepper. Place in the refrigerator until ready to use.
To assemble, start with laying the tacos on a flat surface.
Pour a small scoop of cooked white rice, followed by strips of fried mahi mahi.
Place the cabbage, radicchio, and green onion on top.
Serve with lime wedges, and your sriracha-ranch sauce.
