1. Prepare the fish. Cut the pieces of fish into 30g 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 (190°C) oil. Drain on kitchen towels and season with salt. Keep warm until ready to serve.
2. Prepare the pink chilli 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.
3. Prepare the mango-radish salsa. Remove the peel and pith 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.
4. To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chilli mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, coriander leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.