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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours. | 2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed. | 3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed. | 4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate. | 5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce. | 6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing. | 7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tilapia fillet	1	pound	cut	403.4676	0.0	89.7602	2.2667
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
lime juice	1/3	cup		30.25	10.1882	0.5082	0.0847
honey	2	tablespoons		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
chipotle chilies adobo sauce	2			403.4676	0.0	89.7602	2.2667
adobo sauce chipotle pepper	1	tablespoon		403.4676	0.0	89.7602	2.2667
salt	1/4	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
purpose flour	1/3	cup		403.4676	0.0	89.7602	2.2667
egg	2		beaten	143.0	0.72	12.56	9.51
panko crumb	2	cups		403.4676	0.0	89.7602	2.2667
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667
vegetable oil	1	cup		117.23200000000001	0.0	0.0	13.6
color coleslaw	2	cups	blend	403.4676	0.0	89.7602	2.2667
cilantro leaf	1	cup	minced	3.68	0.5872	0.3408	0.0832
flour tortilla	8		warmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.