Between the tilapia, panko, and slaw, this isn’t the cheapest of dinners, but it is money well spent (and far tastier than the greasy glop some places serve as fish tacos.) We really like this meal and it has quickly become a family favorite, but a few notes. 1) I’ve searched many food stores and can’t find the chipotle peppers in adobo sauce. I use pico de gallo instead and while it is a decent substitute, I can see why the chipotle mayonnaise really is that element that brings this dish together. 2) Because panko are lighter and fluffier than Italian breadcrumbs, you must use the recommended amount of oil (if not more). If you skimp on the oil, you’ll run the risk of blackened breadcrumbs and the fish won’t be cooked thoroughly. 3) That being said, I also think smaller chunks work better than larger pieces. It means more time flouring, dipping, etc, but then you’ll get fully cooked, evenly browned fish when frying (and you’ll be able to cram more fish pieces into your tortillas!) 4) I think broccoli slaw, rather than coleslaw, is a better match for this meal. Admittedly, more expensive and I don’t know how well it will absorb the chipotle mayo, but we really like the extra crunch it provides. Overall, this meal has everything we’re looking for – it’s a healthier alternative to other meal options, but still possesses a lot of flavor and taste. Thanks for the great recipe!
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