Honey Lime Fish Taccos with Chipotle Slaw

 This recipe is a MUST-do.  Seriously.  If you even like fish a little bit, try these.  I will say though that if you have small children, be prepared for this to take alittle longer than your usual meal prep.  It is an easy recipe, but has lots of steps and is a bit involved. 

Once again I am reminded that I need some photography lessons or something becaue this just looked good, smelled good, and tasted good--but my pictures are a little lame, so please forgive that and give these tacos a chance.

Honey Lime Fish Tacos with Chipotle Slaw

Honey Lime Glaze:

1/3 c lime juice (squeeze it fresh)

2 Tb honey

1 Tb vegetable oil

1 tsp cumin

Whisk everything together and set aside.

Chipotle Slaw:

1/2 c mayo

1 chipotle pepper

1 Tb adobo sauce

salt & granulated garlic to taste

3 c coleslaw mix

1 1/2 c cilantro, chopped

Mince the chipotle pepper or put it in the food processer.  Mix together the minced/pureed chipotle, mayo, adobo sauce and salt & garlic.  Mix together dressing with the coleslaw mix and cilantro.  Refrigerate until needed.

Fish:

1.25 lbs tilapia, chunked

1/3 c flour

2 eggs beaten

3 c panko bread crumbs

1 c. vegetable oil for frying

Heat the oil in a large skillet over medium-high heat.  Dredge the fish in the flour, then the egg, then the panko.  Test the oil, when it's hot add the fish to the pan cooking 1-2 minutes per side.  You will probably have to do this in 2 batches.  Remove the fried fish from the pan onto a plate with a paper towel.  Brush the honey-lime glaze over the cooked fish and assemble tacos on flour tortillas with fish, slaw, and shredded cheddar cheese.