Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Name: Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 2 chipotle chilies in adobo sauce; 1 Tbsp adobo sauce from chipotle peppers; 2 eggs, lightly beaten; 79 milliliters all-purpose flour; 8 7-inchs (7 inch) flour tortillas, warmed; 473 milliliters 3 color coleslaw blend; 237 milliliters minced fresh cilantro leaves; 1 teaspoon ground cumin; 8 servings salt and ground black pepper to taste; 2 Tbsps honey; 79 milliliters fresh lime juice; 118 milliliters fresh lime juice; 118 milliliters mayonnaise; 473 milliliters panko crumbs; 0 teaspoons salt; 454 grams tilapia fillets, cut into chunks; 237 milliliters vegetable oil for frying; 1 Tbsp vegetable oil

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo might be just the main course you are searching for. One portion of this dish contains around 39g of protein, 40g of fat, and a total of 872 calories. This recipe serves 8. This recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 4 hours and 40 minutes. Head to the store and pick up cilantro leaves, cayenne pepper, salt and ground pepper, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a dairy free and pescatarian diet. If you like this recipe, you might also like recipes such as Fish Tacos with Chipotle Mayo, Fish Tacos with Cumin Lime Slaw, and Fish Tacos With Cilantro Slaw.

Instructions

Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

Ingredients you will need

Lime Juice

Tilapia

Fish

Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.

Ingredients you will need

Vegetable Oil

Cumin

Lime Juice

Honey

Sauce

Equipment you will use

Whisk

Bowl

To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.

Ingredients you will need

Cayenne Pepper

Adobo Sauce

Mayonnaise

Chipotle Chiles

Chili Pepper

Salt

Equipment you will use

Food Processor

Bowl

To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Bread

All Purpose Flour

Panko

Egg

Fish

Dip

To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep.

Ingredients you will need

Vegetable Oil

Fish

Equipment you will use

Frying Pan

Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork.

Ingredients you will need

Fish

Cooking Oil

Drain on paper towels.

Equipment you will use

Paper Towels

Brush the fish with the honey-cumin sauce.

Ingredients you will need

Cumin

Honey

Sauce

Fish

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 with the dressing.

Ingredients you will need

Mayonnaise

Chipotle Chiles

Cilantro

Equipment you will use

Bowl

Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Ingredients you will need

Mayonnaise

Tortilla

Chipotle Chiles

Cilantro

Spread

Fish

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 2

chipotle chilies in adobo sauce 1Tbsp

adobo sauce from chipotle peppers 2

eggs, lightly beaten 79milliliters

all-purpose flour 87-inchs

(7 inch) flour tortillas, warmed 473milliliters

3 color coleslaw blend 237milliliters

minced fresh cilantro leaves 1teaspoon

ground cumin 8servings

salt and ground black pepper to taste 2Tbsps

honey 79milliliters

fresh lime juice 118milliliters

mayonnaise 473milliliters

panko crumbs 0teaspoons

salt 454grams

tilapia fillets, cut into chunks 237milliliters

vegetable oil for frying 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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 Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.