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Fish Tacos with Zesty Bell Pepper Mayo
Fish Tacos with Zesty Bell Pepper Mayo
Fish Tacos with Zesty Bell Pepper Mayo
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Main Ingredients Fish and Shellfish
Course Main Dish
Meal LunchDinner
Difficulty Easy
Prep Time 45 minutes
IC Diet Scale Bladder Friendly
Keys To Success Prepare the Red Bell Pepper Mayo and chill in the refrigerator for at least 30 minutes to allow the flavors to blend.

If you have never tried crispyfried fish tacos topped with shredded cabbage and a zesty red pepper mayo, you don't know what your missing. Our zesty, IC Friendly red bell pepper mayo is the key. You will hardly believe this spicy sauce can be part of your IC Diet.

My husband and I got the idea for this recipe after he returned from a deep sea fishing trip in Destin, FL.  He came back with all this fresh fish, and we needed some recipes to make the most of them. 
If you travel to Mexico's Baja region or to sunny San Diego, you will find hundreds of restaurants and food stands offering fish tacos! Try this tasty recipe for yourself and you'll understand why.


  • 1 - 2 cups panko bread crumbs
  • 1 cup flour
  • 2 eggs
  • 2 tbsp organic milk
  • Sunflower oil or Peanut oil, for frying
  • 1 pound of snapper (or other firm flesh white fish)
  • Flour or Corn Tortillas (we sometimes use Naan bread)
  • 1/2 head napa cabbage, shredded
  • Kosher salt and freshly ground lemon pepper
  • Pink Chili Mayo, recipe follows


  • Prepare your batter station (we like to use glass pans for this task)
    station 1: flour + salt + pepper
    station 2: egg wash (beaten egg + 2 tbsp milk)
    station 3: bread crumbs
  • Cut fish into ½ inch wide strips
  • Dip the fish into the flower, then the egg wash, then the bread crumbs
  • Let the fish sit for up to 10 minutes
  • Heat the oil to 380 degrees in a deep fryer (we use our dutch oven for frying, see picture below)
  • Fry the battered fish in small batches until golden brown
  • Strain and let cool

Assembling The Taco

Place a few pieces of fish on warmed Tortilla, top with shredded cabbage, and a big dollop of Pink Chili Mayo

Red Pepper Mayo

Combine the following ingredients in a blender and puree

  • ½ cup Veganaise (or Mayo)
  • ½ cup plain Yogurt (or sour cream)
  • 1 roasted red bell pepper
  • 1 small bunch Fresh Cilantro
  • 1 small bunch Fresh Parsley
  • 3 cloves of raw garlic
  • Green onions
  • Lemon or Lime Zest and optionally 1/8 teaspoon of lemon oil
  • 10 drops cayenne oil
  • Kosher salt
  • Freshly ground lemon pepper

In a small frying pan, heat a teaspoon of ghee (or oil)
When the oil is hot, add 1/2 teaspoon each of ground cumin and coriander and 1/8 tsp Hungarian paprika
Fry the spices until they become a paste
Add the paste to the blender and mix until incorporated

Refrigerate for 1/2 hour to let the flavors to blend

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