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
Instructions
  1. Place tilapia chunks in a flat dish and pour 1/2 c. lime juice over the fish. Cover and refrigerate at least 4 hours.
  2. 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.
  3. 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.
  4. To bread the fish, place the flour, eggs and panko crumbs in 3 separate shallow dishes.
  5. Season the fish with salt and pepper to taste.
  6. Dip the fish pieces first in the flour, coating evenly and shaking off any excess.
  7. 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.
  8. 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.
  9. Cook the fish, turning until all sides are golden brown and flesh is easily flaked with a fork. Drain on paper towels.
  10. Brush the fish with the honey-cumin sauce.
  11. 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.
  12. Toss to coat evenly. Place the warm tortillas on a flat surface and spread with 1 tablespoon reserved chipotle mayonnaise.
  13. Divide the fish between the tortillas.
  14. Top with cilantro coleslaw.
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