Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading
station of flour, lightly beaten eggs
with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge
the pieces of fish in flour, egg then bread crumbs. Once all the fish
is breaded deep-fry
in small batches in (375 degrees F) oil. Drain
on paper towels and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender
and puree until smooth. Add the sour cream
, mayonnaise, adobo sauce and lemon juice
and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel
from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor
and puree for a smoother salsa.
To serve, set up the tacos
"family-style". Assemble the fish in a pile on a plate; the pink chile
mayonnaise in a bowl; and mango-radish salsa
in another. Set a pile of shredded savoy cabbage, cilantro
leaves, chopped chives
wedges next to the fish. Toast the corn tortillas
lightly over an open flame (on your stove top) and serve.