Tilapia Tacos with Adobo Chili Slaw

After I made these fish tacos, my husband said, "you can make these anytime!" My oldest was a big fan as well. I love seafood and I can't get enough of anything with a Mexican flair... put the two together and I am a happy woman!
There are a few steps to this recipe, but I assure you it is worth it! Double, even triple the recipe for a dinner party; your guests will love you!


Fish

4 Tilapia fillets, cut into chunks
Juice from 3 limes
1/4 tsp. cayenne pepper
1/2 c. flour
2 eggs, beaten
2 c. panko bread crumbs
1 c. vegetable oil for frying fish

Sauce

2 tbsp. honey
2 limes, juiced
1 tbsp. vegetable oil
1 tsp. ground cumin

Adobo Chili Mayo

1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
2 tbsp. adobo sauce (from adobo chilies)
2 c. cole slaw blend
1/2 c. fresh cilantro, chopped

8 flour tortillas, warmed

In large shallow dish, place Tilapia chunks. Mix with lime juice, cayenne pepper. Let marinate up to 4 hours.

Meanwhile, in small bowl, whisk together honey, lime juice, 1 tbsp. vegetable oil, and cumin. Set aside until needed when fish is cooked.

To make chipotle mayo, blend mayonnaise, adobo chilies, chili sauce, cilantro, 1/4 tsp. sea salt, and a pinch of cayenne pepper. Set aside 1/4 cup of the mayo. Blend remaining with cole slaw blend and refrigerate until ready to serve.

To bread the fish, place the flour, eggs, and panko in 3 separate bowls. Season the fish with salt and pepper. Dredge the fish in flour, then eggs, and finally, the bread crumbs, patting to coat. Place on plate until all fish is breaded. To cook fish, heat oil over medium heat in large pan. (I use my dutch oven for this). Cook fish until browned on all sides and tilapia can be flaked with a fork, about 3 to 4 minutes. Place on paper towel lined dish. When all fish is cooked, drizzle with honey-cumin sauce.

To serve, warm flour tortillas. Place fish in tortilla. Top with cole slaw and adobo chili mayo.

Enjoy with your favorite Mexican side dish, such as guacamole with jicama, and radishes!