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These Fish Tacos are a fresh, flavorful twist on the classic, featuring crispy, breaded tilapia pieces topped with a tangy honey-cumin cilantro slaw and smothered in smoky chipotle mayo. The perfect balance of zesty, sweet, and smoky flavors will have you coming back for more, as if you were at a beachside taco stand!
Ingredients:
For the Fish:
1 pound tilapia fillets, cut into chunks
½ cup fresh lime juice (for marinating fish)
Salt and black pepper, to taste
⅓ cup all-purpose flour
2 eggs, lightly beaten
2 cups panko breadcrumbs
1 cup vegetable oil (for frying)
For the Honey-Cumin Cilantro Slaw:
2 cups 3-color coleslaw blend (shredded cabbage, carrots, etc.)
1 cup minced fresh cilantro leaves
1 tablespoon vegetable oil
⅓ cup lime juice
2 tablespoons honey
1 teaspoon ground cumin
For the Chipotle Mayo:
½ cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
¼ teaspoon salt
⅛ teaspoon cayenne pepper
For Assembling:
8 (7-inch) flour tortillas, warmed
Directions:
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