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Baked Fish Tacos + My (favorite) Kitchen Addiction

The recipe yields 4 big fish tacos (two portions of fish in every taco), with a few extra slaws leftover. If you pick smaller tacos, you can use smaller tortillas and area simplest one piece of fish in each taco, yielding 8. The last honey-chipotle slaw can be stored within the fridge and could do double responsibility as a facet dish or as a topping to your preferred sandwich (I think it might be especially delicious with grilled hen).

Baked Fish Tacos + My (favorite) Kitchen Addiction
Baked Fish Tacos + My (favorite) Kitchen Addiction

Baked Fish Tacos

4 tilapia fillets, cut in half lengthwise
1 cup flour
1 teaspoon chili powder
2 eggs, beaten
1 cup panko breadcrumbs
Kosher salt
Freshly ground black pepper
3 cups cabbage, shredded
1 cup red onion, finely chopped
1 cup carrot, shredded
Handful fresh cilantro, chopped
1 teaspoon chipotle pepper in adobo, chopped or mashed
4 ounces sour cream
1/4 cup honey
Juice from 1/2 lime
4 flour tortillas (fajita size)
Additional lime wedges and cilantro for garnish (optional)

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