fish tacos with lime and cumin and chipolte coleslaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
marinade Tilapia, 16 oz lime juice 1/2 cupcumin ground 1 teaspoonhoney 1 table spoonchipolte coleslaw1 package of coleslaw mix, what ever kind you findmayo 1/2 cupchipolte salsa 4 tablespoons or to tasteCilantro chopped about 1 cup Salt 1 teaspoon or to taste pepper to tastecumin 2 teaspoonsbread crumbs 1 1/2 cupscornstarch 1/2 cupegg white 2water 2 table spoonsCanola Oil, 1 tbsp
pin a bag or a bowl place the fish and the rest of the marinade ingredients and refrigerate up to 4 hours
mix mayo and chipolte sasla. add chipolte salsa one tablespoon at a time until you find the spice liking of your comfort. if you cant find the chipolte salsa use chipolte en adobo about two peppers and 1 tablespoon of the liquid and blend in a blender till smooth. this is equal to about a cup of chipolte mayo
in a large bowl mix cabbage and cilantro. add 1/2 cup of the chipolte mayo.
fish
slice the fish in half along the bone line so the filte is in two pieces. it makes tacos easier to eat.
in a bowl large engough for the fish to fit in to add the egg whites and water and beat till mixed.
in/on two separate plates/bowls place the cornstarch and the bread crumbs. season both with salt and pepper. in the cornstarch add the remaining two teaspoons of cumin.
next dredge the fish in the cornstarch then the eggs and then lastly the breadcrumbs. then place the bread fish on a lightly oiled baking sheet. continue until all pieces of fish are breaded. bake at 400 for 10-20 min flip 1/2 way through
Number of Servings: 4
Recipe submitted by SparkPeople user JFREE456.
mix mayo and chipolte sasla. add chipolte salsa one tablespoon at a time until you find the spice liking of your comfort. if you cant find the chipolte salsa use chipolte en adobo about two peppers and 1 tablespoon of the liquid and blend in a blender till smooth. this is equal to about a cup of chipolte mayo
in a large bowl mix cabbage and cilantro. add 1/2 cup of the chipolte mayo.
fish
slice the fish in half along the bone line so the filte is in two pieces. it makes tacos easier to eat.
in a bowl large engough for the fish to fit in to add the egg whites and water and beat till mixed.
in/on two separate plates/bowls place the cornstarch and the bread crumbs. season both with salt and pepper. in the cornstarch add the remaining two teaspoons of cumin.
next dredge the fish in the cornstarch then the eggs and then lastly the breadcrumbs. then place the bread fish on a lightly oiled baking sheet. continue until all pieces of fish are breaded. bake at 400 for 10-20 min flip 1/2 way through
Number of Servings: 4
Recipe submitted by SparkPeople user JFREE456.
Nutritional Info Amount Per Serving
- Calories: 377.2
- Total Fat: 17.6 g
- Cholesterol: 49.5 mg
- Sodium: 464.3 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 3.5 g
- Protein: 28.9 g
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