Go Back
+ servings

tortilla crusted fish tacos with chipotle slaw

Servings: 4

Ingredients

  • 4 filets white fish such as tilapia, cut into strips
  • 1/3 cup crushed tortilla chips
  • 1/4 tsp cumin
  • 1/8 tsp chili powder
  • 1 egg white
  • 2 tbsp olive oil
  • 1 12 to 14 oz bag coleslaw mix
  • 2 green onions sliced
  • 1 14 oz can of corn
  • 1 chipotle chile from a can of chipotle chiles in adobo sauce
  • 1/2 cup mayonnaise I used reduced fat made with olive oil
  • 1/2 cup sour cream I used low fat
  • 1/4 cup buttermilk
  • 2 tsp lime juice
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 cup finely chopped cilantro
  • Soft taco shells

Instructions

  • To make chipotle slaw:
  • In large bowl, combine slaw mix, green onions, and corn.
  • Set aside.
  • In small food processor, add chipotle chile, mayo, sour cream, buttermilk, lime juice, cumin, garlic powder, and salt.
  • Pulse until well combined.
  • Add cilantro and mix with spoon to combine.
  • Add to slaw mixture and stir well to combine.
  • Let chill in refrigerator.
  • To make fish tacos:
  • Put egg into shallow bowl and whisk.
  • Put finely crushed tortillas, cumin, and chili powder in separate shallow bowl and mix well.
  • Dip each strip of fish into egg mixture, followed by tortilla mixture.
  • Once fish is coated, heat oil in large skillet.
  • Cook the fish until completely cooked, about 3-4 minutes on each side.
  • Place 1-2 pieces of fish in each taco shell, then top with chipotle slaw.
  • Enjoy!