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Panko-Crusted Fish Tacos with Spicy Chile Mayonnaise and Cabbage Slaw
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon paprika
  • 2 eggs, lightly beaten
  • 2 cups panko-style bread crumbs
  • 1 pound flaky, mild, white fish, like rockfish, tilapia, or mahi mahi, patted dry and cut into wide approximately 1 ½ by 3 inches
  •  
  • flour tortillas, warmed
  • spicy chile mayonnaise (recipe below)
  • cabbage slaw (recipe below)
  • limes, to garnish
  • 1 mango, peeled and sliced into strips
  • ½ avocado, peeled and sliced into strips
Steps
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