Name: Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Tilapia fillets, cut into chunks - 1 pound; Fresh lime juice - ½ cup; Fresh lime juice - ⅓ cup; Honey - 2 tablespoons; Vegetable oil - 1 tablespoon; Ground cumin - 1 teaspoon; Mayonnaise - ½ cup; Chipotle chilies in adobo sauce - 2; Adobo sauce from chipotle peppers - 1 tablespoon; Salt - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; All-purpose flour - ⅓ cup; Eggs, lightly beaten - 2; Panko crumbs - 2 cups; Salt and ground black pepper to taste - 2 cups; Vegetable oil for frying - 1 cup; 3 color coleslaw blend - 2 cups; Minced fresh cilantro leaves - 1 cup; Flour tortillas, warmed - 8 (7 inch)

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

1. Tilapia fillets, cut into chunks - 1 pound

2. Fresh lime juice - ½ cup

3. Fresh lime juice - ⅓ cup

4. Honey - 2 tablespoons

5. Vegetable oil - 1 tablespoon

6. Ground cumin - 1 teaspoon

7. Mayonnaise - ½ cup

8. Chipotle chilies in adobo sauce - 2

9. Adobo sauce from chipotle peppers - 1 tablespoon

10. Salt - ¼ teaspoon

11. Cayenne pepper - ⅛ teaspoon

12. All-purpose flour - ⅓ cup

13. Eggs, lightly beaten - 2

14. Panko crumbs - 2 cups

15. Salt and ground black pepper to taste - 2 cups

16. Vegetable oil for frying - 1 cup

17. 3 color coleslaw blend - 2 cups

18. Minced fresh cilantro leaves - 1 cup

19. Flour tortillas, warmed - 8 (7 inch)

How to cook deliciously - Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

1. Stage

Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.

2. Stage

Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.

3. Stage

To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.

4. Stage

Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.

5. Stage

Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.

6. Stage

Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.

7. Stage

Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.