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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Delicious fish tacos with honey-cumin sauce, chipotle mayo, and cilantro coleslaw - a flavor-packed fiesta!
Ingredients:
  • 1 pound tilapia fillets, cut into chunks
  • 0.5 cup fresh lime juice
  • 0.33333334326744 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 0.5 cup mayonnaise
  • 2 chipotle chilies in adobo sauce
  • 1 tablespoon adobo sauce from chipotle peppers
  • 0.125 teaspoon cayenne pepper
  • 0.33333334326744 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • 1 cup vegetable oil for frying
  • 2 cups 3 color coleslaw blend
  • 1 cup minced fresh cilantro leaves
  • 8 (7 inch) flour tortillas, warmed
Instructions:
  • Place the tilapia in a shallow dish and generously drizzle it with 1/2 cup of fresh lime juice. Cover the dish and let it marinate in the refrigerator for a minimum of 4 hours.
  • Prepare a flavorful honey-cumin sauce by combining 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set it aside for later use.
  • In a food processor, blend mayonnaise, chipotle chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper until smooth. Chill in the refrigerator until ready to use.
  • Prepare a breading station by arranging flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper. Coat each piece evenly with flour, shaking off any excess. Dip in eggs, then panko crumbs, pressing gently to help the crumbs adhere. Place the breaded pieces on a plate and set aside.
  • In a deep skillet, warm 1 cup of vegetable oil to 365 degrees F (185 degrees C. Fry the fish in the hot oil until golden brown on all sides and the flesh flakes easily with a fork. Place on paper towels to drain and then brush with honey-cumin sauce for a perfect finish.
  • Combine coleslaw and cilantro in a bowl. Set aside 1/4 cup of chipotle mayonnaise dressing, then pour the rest over the coleslaw mixture. Toss until everything is coated evenly.
  • Lay tortillas flat, slather each with 1 tablespoon of the zesty chipotle mayonnaise dressing. Next, evenly distribute the flavorful fish pieces onto the tortillas. Finish by adding a generous topping of the fresh and vibrant cilantro coleslaw.

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