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Ingredients

• 1/2 cup  mayonnaise
• 1/4 cup  hoisin sauce
• 2 tablespoons  sweet pickle relish
• 1 1/2 teaspoons  fresh lemon juice
• 1 cup  all-purpose flour
• 1 teaspoon  garlic powder
• 1 teaspoon  onion powder
• 1 tablespoon  kosher salt
• 1 teaspoon  freshly ground white pepper
• 1 pound  tilapia fillets, cut into 4-by-1-inch strips
• 2   large eggs, beaten
• 3 cups  panko (Japanese bread crumbs)
• 3 cups  vegetable oil, for frying
• 12   corn tortillas, warmed
•   Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions, for serving

Description

Classically Trained Chef Tomas Lee Was Eager To Bring The Asian-taco Craze To Atlanta With His New Restaurant Hankook. Here, He Flavors Panko-breaded Fried-fish Tacos With Hoisin Mayonnaise.

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