Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Submitted by: SCAREY76
Rated: 5 out of 5 by 1 members Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 4 Hours 40 Minutes
Yields: 4 servings"What's not to like about flavorful tacos stuffed with
breaded, fried tilapia topped with chipotle mayo, Napa cabbage tossed in
a honey-cumin sauce, and served with pico de gallo, sour cream, chips
and salsa?"
INGREDIENTS:
4 (4 ounce) fillets tilapia fillets, cut into
chunks
1/2 cup fresh lime juice
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
1 cup vegetable oil
salt and ground black pepper to taste
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle
peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 (7 inch) (8 inch) flour tortillas
DIRECTIONS:
1.Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice
over the fish. Cover, and refrigerate at least 4 hours.2.Meanwhile, make
the honey-cumin sauce by whisking together 1/3 cup lime juice, honey,
vegetable oil, and ground cumin a small bowl. Set aside until
needed.3.To make the chipotle mayonnaise dressing, place the mayonnaise,
chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in
the bowl of a food processor. Pulse until smooth. Cover, and refrigerate
until needed.
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 taste.
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)
over 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
Happiness comes through doors you didn't even know you left open.
~Angelique~
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