BAJA TACOS
INGREDIENTS
1-2 (8 oz) Queso-Melt Jalapeño Block, shredded
12 mahi mahi, cut into 4” x 1” strips
24 ea corn tortilla
2 eggs, blended
1 cup all-purpose flour
¼ cup whole milk
½ cup dukes mayo
3 cups panko
4 cups vegetable oil
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1 tsp dark chili powder
1 tsp kosher salt
1 tsp chili powder
2 tbsp lime juice
2 cup shaved cabbage
Take your tacos to the next level with the ultimate Baja Taco featuring Queso-Melt Jalapeño! Crispy fish, delicious cheese, and crunchy cabbage come together for a flavor-packed bite that’s sure to steal the spotlight at any party!
INSTRUCTIONS
Preheat oil to 350F in a deep fryer or large skillet.
In a bowl, combine flour, garlic powder, onion powder, white pepper, and dark chili powder. Set aside.
In a separate bowl, whisk together the milk and eggs until well combined. Set aside.
Place the panko breadcrumbs into a third bowl.
Coat each piece of mahi mahi in the flour mixture, then dip into the egg wash, and finally dredge in the panko breadcrumbs, pressing gently to ensure an even coating.
Carefully fry the breaded mahi mahi in the hot oil until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a mixing bowl, whisk together lime juice, Duke’s mayonnaise, kosher salt, and chili powder. Add the shredded cabbage and toss until evenly coated.
Heat the tortillas in a dry skillet, microwave, or over an open flame until soft and pliable.
Place a piece of fried mahi mahi on each tortilla.
Top with the prepared slaw and a generous sprinkle of shredded Queso-Melt. Squeeze fresh lime juice over the tacos for a zesty finish.