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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the minced chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper; stir well to mix. Add both cabbages and the green onion and toss. Stir to combine and coat the vegetables well with the chipotle mayonnaise. Set aside. | 2. In a large, shallow bowl, whisk together the egg with a splash of water, a pinch of salt and the hot sauce. Pour the panko and flour onto two separate large plates. Pat the fillets dry with paper toweling and sprinkle all over with salt and pepper. | 3. Dredge the fish in the flour and shake off the excess. Dip the fish into the egg to coat it completely and then coat it thoroughly with the panko. Place the fillets on a platter as they are breaded. | 4. Heat a 12-inch skillet (black cast iron works great) over medium-high heat and add the vegetable oil. When the oil shimmers and is very hot, slip the breaded fish into the pan and brown it on one side, about 3 minutes. Turn and brown the other side, another 3 minutes. Transfer the fish to paper towels to drain. | 5. Pour off the oil in the pan (pouring it into a metal can in the sink works well) and return the pan to the heat. Dump the slaw mixture into the pan and toss it for about 1 minute to warm it up. Don’t cook it so long that it completely wilts. You want it to have a little crunch. Return the slaw to the bowl so that it doesn’t overcook. | 6. In the microwave warm the tortillas wrapped in a clean dish towel (or microwavable wrap) until soft and pliable, 20 to 30 seconds. Lay the fish down the center of the tortillas and top it with the slaw. Wrap in the sides and bottom. To be eaten with your hands. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chipotle chile adobo	1	teaspoon	minced	0.0	0.0	0.0	0.0
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
honey	1	tablespoon		-	-	-	-
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
salt black pepper			ground	0.0	0.0	0.0	0.0
white cabbage	1	cup	sliced	0.0	0.0	0.0	0.0
red cabbage	1	cup	sliced	27.59	6.5593	1.2727	0.1424
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
egg	1			71.5	0.36	6.28	4.755
sauce	2	teaspoons		19.7	0.5479999999999999	1.033	1.492
panko breadcrumb	1	cup		0.0	0.0	0.0	0.0
purpose flour	1/4	cup		0.0	0.0	0.0	0.0
catfish fillet	8 -10	ounces	cut	0.0	0.0	0.0	0.0
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
flour tortilla	4 -5			-	-	-	-

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