Crispy Fish Tacos with Chipotle Slaw

Photo: William Neuheisel · CC BY 2.0 · source

Golden panko-crusted cod in warm tortillas with a crunchy lime-chipotle slaw, avocado and a squeeze of lime. Baja vibes on a weeknight.

Ingredients

• 1¼ lb cod or tilapia, in strips
• 1 cup panko
• 1 egg
• 12 corn tortillas
• 3 cups coleslaw mix
• ½ cup sour cream
• 1 tbsp adobo sauce
• 3 limes
• 2 avocados
• cilantro

From your pantry: ¼ cup flour, 1 tsp chili powder, oil for frying, salt.

Instructions

1. Stir the sour cream with the adobo and juice of 1 lime. Toss half of it with the slaw and a pinch of salt.
2. Season the fish with salt and chili powder. Dredge in flour, then egg, then panko.
3. Fry in ¼ inch oil over medium-high until golden, 2 minutes per side. Drain.
4. Char the tortillas in a dry pan.
5. Fill with fish, slaw, avocado and cilantro. Drizzle with the remaining chipotle crema and serve with lime.

Tip: For an easier version, bake the breaded fish at 450°F on an oiled rack for 12 minutes.

Nutrition per serving

Good for

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