Ingredients
1 cup reduced-fat ranch salad dressing3 tablespoons adobo sauce2 tablespoons minced fresh cilantro2 tablespoons lime juice2 pounds mahi mahi, cut into 1-inch strips1/4 teaspoon salt1/4 teaspoon pepper2/3 cup all-purpose flour3 large eggs, beaten2 cups panko bread crumbs1 cup canola oil16 corn tortillas (6 inches), warmed3 cups shredded cabbageAdditional minced fresh cilantro and lime wedges
Preparation
In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.
Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.
