Fish Tacos with Honey-Lime Cilantro Slaw & Chipotle Mayo

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Who: Richland County Farm Bureau
Cost: $20.95 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 235
Send checks to: Richland County Farm Bureau, 710 N. West St., Olney, IL 62450;
call 618-393-4116; or email riccofb@frontier.com

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Fish Tacos with Honey-Lime Cilantro Slaw & Chipotle Mayo

Course Entrée

Servings 4

Ingredients

• 1 lb. tilapia filets cut into chunks
• 1/2 c. fresh lime juice
• 1/3 c. fresh lime juice
• 2 T. honey
• 1 T. vegetable oil
• 1 t. ground cumin
• 1/2 c. Mayonnaise
• 2 chipotle chilies in adobo sauce
• 1 T. adobo sauce from chipotle peppers
• 1/4 t. Salt
• 1/8 t. Cayenne pepper
• 1/3 c. flour
• 2 eggs lightly beaten
• 2 c. panko crumbs
• Salt and ground black pepper to taste
• 1 c. vegetable oil for frying
• 2 c. three-color coleslaw blend
• 1 c. minced fresh cilantro leaves
• 8 7-inch flour tortillas warmed

Instructions

• Place tilapia chunks in a flat dish and pour 1/2 c. lime juice over the fish. Cover and refrigerate at least 4 hours.
• Meanwhile, make the honey-cumin sauce by whisking together 1/3 c. lime juice, honey, 1 T. vegetable oil and ground cumin in a small bowl. Set aside until needed.
• Chipotle Mayonnaise Dressing: Place mayonnaise, chilies, adobo sauce, 1/4 t. salt and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover and refrigerate until needed.
• To bread the fish, place the flour, eggs and panko crumbs in 3 separate shallow dishes.
• Season the fish with salt and pepper to taste.
• Dip the fish pieces first in the flour, coating evenly and shaking off any excess.
• Dip next in the eggs and last in the panko crumbs, patting the pieces to help the bread crumbs hold. Set the fish aside on a plate.
• To cook the breaded fish, pour 1 c. vegetable oil into a skillet to 1/4-inch deep. Heat the oil to 365 degrees 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.
• 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. Place the warm tortillas on a flat surface and spread with 1 tablespoon reserved chipotle mayonnaise.
• Divide the fish between the tortillas.
• Top with cilantro coleslaw.