Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

328
SCAREY76 1

"I loved a local chain restaurant's fish tacos so much, that I had to try to duplicate them. They combine flour tortillas filled with breaded, fried tilapia, layered with chipotle mayo, topped with napa cabbage, dressed with honey-cumin sauce, and served with pico de gallo, sour cream, chips and salsa. You'll find them very refreshing and packed full of flavor!"

Ingredients

4 h 40 m servings 984 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 984 kcal
  • 49%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 117.5g
  • 38%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 1154 mg
  • 46%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. 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. Drain on paper towels. Brush the fish with the honey-cumin sauce.
  6. 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.
  7. 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.

Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • profile image

Your rating

Cancel
Submit

Reviews

328
  1. 410 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is absolutely delicious. The BEST fish tacos my husband and I have ever had, hands down...and we made them ourselves!! Do yourself a favor and give this one a try. And do follow t...

These fish tacos are excellent. DO NOT, I repeat, DO NOT skip the chipotle mayo... that is what makes this recipe so great. I am not a huge spicy food fan, I can usually handle a medium spicin...

Just finished eating 2 of these, very good. I used wheat Ritz crackers instead of the panko crumbs just cause I had them. I also baked the fish in the oven on a pan coated with olive oil. Still ...

WOW - seriously the single best recipe I've tried to date, and I use this site for all of my recipes. I don't love spicy (and neither does hubby) so for the mayo we used one pepper with a littl...

These would be great too if you substituted the coleslaw mix with jicama.

I followed the recipe exactly with the exception of fish cooking method (I grilled on the stovetop) and only marinated the fish for 15-minutes. I wasn't impressed with the final product. The r...

We really liked this. Great flavor and texture. The panko was a perfect coating for the fish. I did make some changes because this was a last minute thing and I didnt want to run to the store to...

My family loved this recipe. I never fry foods but I thought I would try it out! It wasn't as hard as I thought it would be! My husband really loved the slaw, it has a really heavy cilantro t...

My husband and I love this recipe! We make it consistently. We have substituted other white fish in place of the tilapia and it still turns out wonderfully.