Fish Tacos

My brother is a good cook. We didn't know it until he moved into his own place and started playing in the kitchen. Last night, he made fish tacos with a little help from mom and me scampering around his kitchen. His favorite recipe website, where he got this one, is allrecipes.com. I must say, these were a treat but the required a good deal of time. This is easily eliminated if you remember to do your prep work! We eliminated the Honey-Cumin element but feel free to use it.

Fish

1 pound tilapia fillets, cut into chunks or whole filets
1/2 cup fresh lime juice

Breading

1/3 cup all purpose flour
2 eggs, lightly beaten
2 cups panko crumbs (Japanese bread crumbs, you can find them in the ethnic aisle)
salt and ground black pepper to taste
1 cup veggie oil for frying

Chipotle Mayo Dressing

1/2 cup mayo
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Coleslaw

2 cups coleslaw blend
1 cup minced fresh cilantro

Flour tortillas


Place tilapia chunks in flat dish and poor lime juice over. Cover and refrigerate for at least 4 hours. The longer, the better!

To make the chipotle 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 , pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees 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.

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.

Simply put the fish on the tortilla and coat with coleslaw. Wrap it up! Use the little bit of extra dressing as desire. We like to toast our tortillas slightly to keep some heat.