Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Cook Time: 10 Minutes Ready In: 4 Hours 40 Minutes
s tilapia fillets,
Yields: 4 servings INGREDIENTS: 4 (4 ounce) fille
t cut into chunks 1/2 cup fresh lime juice 1/3 cup all-purpose flour
nd ground black pepper
2 eggs, lightly beaten 2 cups panko crumbs 1 cup vegetable oil salt
a to taste 1/3 cup fresh lime juice 2 tablespoons honey
p mayonnaise 1 chipotle chilies in adobo sauce 1
1 tablespoon vegetable oil 1 teaspoon ground cumin 1/2 c
utablespoon adobo sauce from chipotle peppers 1/4 teaspoon salt 2 cups 3 color coleslaw blend
the tilapia chunks in a flat
1 cup minced fresh cilantro leaves 1 (7 inch) (8 inch) flour tortillas DIRECTIONS: 1. Place
dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
etable oil, and ground cumin a small bowl. Set aside until needed. 3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/
2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, ve
g4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
aste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate. 5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) ove
4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to
tr medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce. 6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
I liked this recipe because if the dressing was too hot, all you have to do is add more mayo to cool it off. Perfect!
Contributed by Michelle Olsen