Honey-Cumin Tilapia Tacos with Chipotle Mayo and Cilantro Slaw

Recipe Collection: Dinner

Honey-Cumin Tilapia Tacos with Chipotle Mayo and Cilantro Slaw transport your taste buds to a coastal paradise with these Mexican-inspired tacos. Perfect for pescatarians, this dish features crispy breaded tilapia drizzled with a tangy honey-cumin sauce, complemented by a spicy chipotle mayo and refreshing cilantro slaw. These tacos are versatile enough for a casual dinner or a festive gathering, making them a must-try for any meal.

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Overview

These fish tacos are a delightful combination of flavors and textures, featuring crispy breaded tilapia, a tangy honey-cumin sauce, and a spicy chipotle mayo. Topped with a refreshing cilantro slaw, these tacos are perfect for a flavorful meal that will transport you to a coastal paradise.

Diet Type

Pescatarian

Allergies

Fish, Eggs, Wheat

Cuisine

Mexican

Serving Size: 4

Cooking Time: 40 minutes

Ingredients

• 1 Pound (lb) tilapia fillets, divided
• 0.5 Cups fresh lime juice
• 0.33 Cups fresh lime juice
• 2 Tablespoons (tbsp) honey
• 1 Tablespoon (tbsp) vegetable oil
• 1 Teaspoon (tsp) cumin, ground
• 0.5 Cups mayonnaise
• 2 Whole chipotle chilies in adobo sauce, minced
• 1 Tablespoon (tbsp) adobo sauce from chipotle peppers
• 0.25 Teaspoon (tsp) salt
• 0.125 Teaspoon (tsp) cayenne pepper
• 0.33 Cups all-purpose flour, sifted
• 2 Whole eggs, whisked
• 2 Cups panko crumbs
• 1 Pinch salt, to taste
• 1 Pinch black pepper, ground
• 1 Cup vegetable oil for frying
• 2 Cups coleslaw blend, packaged
• 1 Cup cilantro leaves, minced
• 8 7 inch flour tortillas, warmed

Steps

1. Place tilapia in a flat dish; pour 0.5 cup lime juice on top. Cover and refrigerate for at least 4 hours.
2. Meanwhile, make the honey-cumin sauce by whisking together 0.33 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside.
3. To make the chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 0.25 teaspoon salt, and cayenne pepper in a food processor; pulse until smooth. Cover and refrigerate until needed.
4. Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, followed by panko crumbs, patting to help bread crumbs adhere. Set breaded pieces aside on a plate.
5. Heat 1 cup vegetable oil in a deep skillet to 365°F (185°C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.
6. Mix coleslaw and cilantro together in a bowl. Reserve 0.25 cup chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture; toss to coat.
7. Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro slaw.

Enjoy your flavorful and refreshing fish tacos!