Tilapia Tacos with Honey-Cumin Slaw and Chipotle Mayo

Name: Tilapia Tacos with Honey-Cumin Slaw and Chipotle Mayo
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp Adobo Sauce; 0.33 cup All-Purpose Flour; 0.13 tsp Cayenne Pepper; 2 whole Chipotle Peppers in Adobo; 2 cups Coleslaw; 2 whole Eggs; 8 whole Flour Tortilla; 1 cup Fresh Cilantro; 1 tsp Ground Cumin; 2 tbsp Honey; 0.5 cup Lime Juice; 0.5 cup Mayonnaise; 2 cups Panko; 0.25 tsp Salt; 1 dash Salt & Pepper; 1 lb Tilapia; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Halal 🕌Comfort-Food Pescatarian 🐟

Tilapia Tacos with Honey-Cumin Slaw and Chipotle Mayo balances crunchy panko-coated fish with a gently sweet honey-cumin glaze and a creamy, smoky chipotle sauce. A bright cilantro-studded slaw adds freshness and snap, making each bite layered and lively. Serve these tacos for a casual weeknight dinner or a relaxed weekend gathering with friends.

Prep30 mins
Cook10 mins
Serves4
DifficultyMedium

1

Set tilapia in a shallow dish; pour 1/2 cup lime juice over the top. Cover and refrigerate for at least 4 hours.
2

Meanwhile, prepare the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.
3

For the chipotle mayonnaise dressing, add mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper to a food processor; pulse until smooth. Cover and refrigerate until needed.
4

Place flour, eggs, and panko crumbs in three separate shallow dishes. Season the tilapia pieces with salt and pepper to taste; dredge in flour to coat evenly and shake off any excess. Dip in the eggs to coat, then in the panko crumbs, pressing so the crumbs adhere. Set the breaded pieces aside on a plate.
5

Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Fry the fish in the hot oil, turning until all sides are golden brown and the flesh flakes easily with a fork; drain on paper towels and brush with the honey-cumin sauce.
6

Combine the coleslaw and cilantro in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture; toss to coat.
7

Lay the tortillas on a flat surface and spread each with 1 tablespoon of the reserved chipotle mayonnaise dressing. Divide the fish pieces among the tortillas. Top with the cilantro coleslaw.