Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
One of my favorite recipes! It's great as is, but I like to make a couple of modifications, to make it healthier and quicker.
I bread the fish as it says (which by the way I use tilapia filets, 1 per person, cut into 3rds), then bake for about 20 minutes at 350, turning once in the middle. Sometimes I have to cut the temp up close to the end. They don't get as 'pretty' this way, but still taste great!
Also, our local Publix sells a Chipotle Mayonnaise, and it to me is just as good as the homemade, plus much easier. Only downside is you can't make that lower fat. Last thing is I don't mix up the slaw, but instead just layer the sauce/coleslaw/cilantro in the taco which is a time & dish saver.
Like others said, DON'T skip the panko crumbs, honey-lime sauce or the mayo! (And if you do, don't come back to give it a bad rating!) Then eat and enjoy, imagining you are on the beaches of the Baja!
2 users found this review helpful
Jun. 7, 2011