Baked Fish Tacos + My (favorite) Kitchen Addiction

Name: Baked Fish Tacos + My (favorite) Kitchen Addiction
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Freshly ground black pepper; 710 milliliters cabbage, shredded; 237 milliliters carrot, shredded; 1 teaspoon chili powder; 1 teaspoon chipotle pepper in adobo, chopped or mashed; 1 Handful fresh cilantro, chopped; 2 eggs, beaten; 4 servings Baked Fish Tacos; 4 servings Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky; 237 milliliters flour; 4 flour tortillas (fajita size); 59 milliliters honey; 2 Juice from lime; 4 servings Kosher salt; 237 milliliters panko breadcrumbs; 237 milliliters red onion, finely chopped; 113 grams sour cream; 4 fillets tilapia fillets, cut in half lengthwise

Baked Fish Tacos + My (favorite) Kitchen Addiction might be just the Mexican recipe you are searching for. This recipe serves 4. This main course has 613 calories, 47g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up chipotle pepper in adobo, flour tortillas, honey, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Prior to breading, season each piece of fish (on both sides) with salt and pepper. Then, dip each piece of fish in the flour and shake off any excess.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Dip

Fish

Transfer to the egg mixture, coating all sides, and allowing any extra to drip off. Finally, place the piece of fish in the panko bread crumbs and coat evenly, gently pressing the bread crumbs into the egg coating.

Ingredients you will need

Panko

Breadcrumbs

Fish

Egg

Place the piece of fish on the baking sheet and repeat until all of the fish has been breaded. To avoid messy, clumpy fingers when breading, use one hand for the dry ingredients and one hand for the wet ingredients (I always use my right hand for the dry ingredients, and my left hand for the wet ingredients). As long as you can keep your hands straight, which can be easier said than done, you can avoid breading your fingers along with the fish!

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.While the fish is baking, prepare the slaw. In a large bowl, combine the cabbage, onion, carrot, and cilantro. In a separate small mixing bowl, whisk together the chipotle pepper in adobo, sour cream, honey, and lime juice. Once combined, pour over the cabbage mixture. Use a pair of tongs to toss the slaw, evenly coating the cabbage mixture with the dressing.To assemble the tacos, place two pieces of fish on each tortilla and top with the honey chipotle slaw. If desired, garnish with additional lime wedges and cilantro leaves (the lime wedges work well to prop up the edges of the tacos).

Ingredients you will need

Canned Chipotle Chiles In Adobo

Cilantro

Lime Wedge

Lime Juice

Sour Cream

Chipotle Chiles

Tortilla

Cabbage

Carrot

Honey

Onion

Fish

Equipment you will use

Mixing Bowl

Oven

Tongs

Whisk

Serve immediately, and enjoy!

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 710milliliters

cabbage, shredded 237milliliters

carrot, shredded 1teaspoon

chili powder 1teaspoon

chipotle pepper in adobo, chopped or mashed 1Handful

fresh cilantro, chopped 2

eggs, beaten 4servings

Baked Fish Tacos 4servings

Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky 237milliliters

flour 4

flour tortillas (fajita size)59milliliters

honey 2

Juice from lime 4servings

Kosher salt 237milliliters

panko breadcrumbs 237milliliters

red onion, finely chopped 113grams

sour cream 4fillets

tilapia fillets, cut in half lengthwise

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.