Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo302 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 4 hr 40 min
“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!” - by SCAREY76
Original recipe yields 8 tacos
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 984 cal
- 44.4 g
- 117.5 g
Based on a 2,000 calorie diet
Reviews (302)Rate This Recipe
"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 the rec..." See moreipe to a "T"...use the Panko bread crumbs as they fry up so much nicer than regular bread crumbs. Also, some reviewers admitted to omitting the chipotle peppers in adobo sauce, but this ingredient is what makes chipotle mayo just that, so you musn't dismiss it! You can find small cans of these in the Latino food section of any major grocery store. The Panko crumbs can be found in the Asian section of your grocery store. The coleslaw that goes with the tacos is worthy enough to stand alone. I can't say enough about these tacos...just try them! You'll be shocked you could make something so different and delicious in your own kitchen. "
"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 spiciness in..." See more foods, so I halved the cayenne pepper and the mayo was perfect, I could have licked it out of the bowl!! I have made this twice, once with the fried tilapia, and once with grilled tilapia that was marinated the same way but not breaded (to try and make it a little healthier), and both ways were absolutely delish. This recipe seems like a lot of ingredients and steps, but it is really quite easy. Definitely give it a try!! "
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