California Style Fish Tacos



For the pickled onions:

Combine onion and jalapeno in a medium bowl. Bring the vinegar, lime juice, sugar and salt to a boil in a small saucepan then pour the vinegar mixture over the onion mixture allowing to stand for at least 30 minutes. (This mixture can be made and refrigerated up to 2 days in advance).

For the cabbage:

Once the onion mixture has had a chance to stand for the minimum required time, drain ¼ of the pickling liquid and toss with the cabbage, salt and pepper in a bowl.

For the white sauce:

Whisk all of the ingredients together. The sauce can be made up to 2 days in advance.

For the Fish:

Cut fish and pat dry. Dredge each fish strip first into flour, and then dip into the egg mixture and then coat with the panko mixture. Place on a parchment lined baking sheet in one layer and bake at 350 degrees F for 20 minutes. Remove the pan, flip the fish over and return the fish to the oven for an additional 5 minutes.

To assemble the tacos:

Divide the fish evenly among the tortillas. Top with pickled onions, cabbage, white sauce and salsa verde.

Hint: Bread the fish with the Panko crumbs just prior to baking to ensure a crisp texture.