Best 2 Fish Tacos With Honey Cumin Cilantro Slaw And Chipotle Mayo Recipes
Indulge in the tantalizing flavors of Baja-inspired fish tacos, a culinary symphony of fresh and vibrant ingredients. Crispy beer-battered fish fillets, nestled in soft corn tortillas, mingle with a symphony of zesty toppings. The honey-cumin-cilantro slaw adds a refreshing crunch and tang, while the zesty chipotle mayo brings a smoky kick. Dive into the harmonious blend of flavors and textures – the crunch of the slaw, the creaminess of the mayo, and the delicate flakiness of the fish – a fiesta of flavors that will transport you to the sun-drenched beaches of Baja.
Check out the recipes below so you can choose the best recipe for yourself!
FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO
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!
Provided by SCAREY76
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 4
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 984.3 calories, Carbohydrate 117.5 g, Cholesterol 137.4 mg, Fat 44.4 g, Fiber 5 g, Protein 42.2 g, SaturatedFat 7.8 g, Sodium 1153.8 mg, Sugar 10.1 g
HEALTHY FISH TACOS WITH CILANTRO SLAW
Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.
Provided by Donna B McClure
Time 3h55m
Yield 4
Number Of Ingredients 19
Steps:
- Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
- Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
- When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
- Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
- Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
- Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
- Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g
Tips:
- For a crispy fish taco, use a light coating of flour or cornstarch before pan-frying the fish. This will help create a golden-brown crust.
- To make the slaw ahead of time, toss the cabbage, carrots, and cilantro with the dressing and refrigerate for up to 24 hours. When ready to serve, add the red onion and toss to combine.
- For a spicier chipotle mayo, use more chipotle powder or add a few drops of Tabasco sauce.
- Serve the fish tacos with your favorite toppings, such as avocado, salsa, sour cream, or guacamole.
Conclusion:
These fish tacos with honey-cumin-cilantro slaw and chipotle mayo are a delicious and easy meal that can be enjoyed by the whole family. The crispy fish, flavorful slaw, and spicy mayo come together to create a taco that is both satisfying and refreshing. Whether you're looking for a quick weeknight meal or a fun weekend lunch, these fish tacos are sure to please.
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