Chipotle Fish Tacos

Chipotle Fish Tacos Recipe
Photo: Julie Bidwell; Styling: Stephanie Hanes
Amanda Jackson, 31, Red Oak, Texas

"I had fish tacos at a restaurant and thought, I could make these at home for less. I did, and they're great!"

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 538
Fat 28 g
Satfat 3 g
Protein 33 g
Carbohydrate 41 g
Fiber 7 g
Cholesterol 78 mg
Sodium 608 mg

Ingredients

2 cups shredded cabbage (about 1/4 head)
2 tablespoons prepared chipotle mayonnaise
Salt and pepper
1/2 cup fine cornmeal
2 8-oz. tilapia fillets, sliced lengthwise into 8 1-inch strips
1 teaspoon seafood seasoning (such as Old Bay)
1/4 cup vegetable oil
1 avocado, pitted and thinly sliced
8 corn tortillas, warmed
1 lime, cut into wedges

Preparation

1. In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.

2. Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total. Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.

3. Divide coleslaw, fish and avocado among tortillas. Serve with lime wedges.

Note:

Amanda Jackson, Red Oak, Texas,

All You

March 2014
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