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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Ingredients
  • 4 h 40 m 4 servings 984 cals
  •  
  • 1 pound tilapia fillets, cut into chunks
  • ½ cup fresh lime juice
  • ⅓ cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • ½ cup mayonnaise
  • 2 chipotle chilies in adobo sauce
  • 1 tablespoon adobo sauce from chipotle peppers
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • salt and ground black pepper to taste
  • 1 cup vegetable oil for frying
  • 2 cups 3 color coleslaw blend
  • 1 cup minced fresh cilantro leaves
  • 8 (7 inch) flour tortillas, warmed
Steps
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