With each one boasting a nice variety of textures, I used cabbage, fish nuggets, avocado, sour cream, sriracha, and cilantro. For the nuggets, you can use any type of firm white fish you want, but I used both halibut and mahi-mahi as those were the only two fillets of white fish I had in my freezer. I cut them into little cubes and patted them dry with a paper towel. I then breaded them with a mix of equal parts Louisiana Seasoned Fish Fry, Louisiana New Orleans Style Fish Fry with Lemon, and some panko bread crumbs. Fry in hot oil, moving them around in the pan to make sure all sides get to a nice golden brown color (and also to keep them from sticking to each other). Do this quickly, as they will cook fast and nobody likes an overcooked piece of fish no matter how small it may be. Lay them on a plate lined with a paper towel to drain off as much oil as possible.To get my tacos started, I warmed up some yellow corn tortillas and placed a nice mound of angel hair cabbage on each one. Added a few of the fish nuggets, a slice of avocado, a dollop of sour cream, a drizzle of sriracha for that Asian panache, and topped it all off with some coarsely chopped cilantro. Actually, I also put some chopped mango on top with a squeeze of lime, but I didn't think to do it until taco #2 and by that time I was completely focused on eating my food and not on taking photos, so sorry. But it was good! It added a nice sweet and tart touch that totally rounded out all the flavors. Try it out for yourself!
