Tortilla Crusted Fish Tacos
These Tortilla Crusted Fish Tacos with Chipotle Slaw feature crispy tortilla chip coated fish tucked into warm tortillas and topped with creamy, smoky chipotle slaw. This easy fish taco recipe is fresh, flavorful, and perfect for weeknight dinners or taco night.
Servings: 4 servings
Ingredients
- 4 filets white fish such as tilapia, cut into strips
- ⅓ cup crushed tortilla chips
- ¼ teaspoon cumin
- ⅛ teaspoon chili powder
- 1 egg white
- 2 tablespoon olive oil
- 1 12 to 14 oz bag coleslaw mix
- 2 green onions sliced
- 1 14 oz can of corn
- 1 chipotle chile from a can of chipotle chiles in adobo sauce
- ½ cup mayonnaise I used reduced fat made with olive oil
- ½ cup sour cream I used low fat
- ¼ cup buttermilk
- 2 teaspoon lime juice
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ cup finely chopped cilantro
- Soft taco shells
Instructions
- To make chipotle slaw:
- In large bowl, combine slaw mix, green onions, and corn.
- Set aside.
- In small food processor, add chipotle chile, mayo, sour cream, buttermilk, lime juice, cumin, garlic powder, and salt.
- Pulse until well combined.
- Add cilantro and mix with spoon to combine.
- Add to slaw mixture and stir well to combine.
- Let chill in refrigerator.
- To make fish tacos:
- Put egg into shallow bowl and whisk.
- Put finely crushed tortillas, cumin, and chili powder in separate shallow bowl and mix well.
- Dip each strip of fish into egg mixture, followed by tortilla mixture.
- Once fish is coated, heat oil in large skillet.
- Cook the fish until completely cooked, about 3-4 minutes on each side.
- Place 1-2 pieces of fish in each taco shell, then top with chipotle slaw.
- Enjoy!