Active Time
40 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: 2 tacos, 1/2 cup slaw, 1/4 cup chipotle cream)
Greg DuPree

How to Make It

Step 1

Preheat oven to 400°F. Pat fish dry with paper towels; sprinkle evenly with salt and pepper. Place egg whites in a shallow dish. Place ground corn chips in a separate shallow dish. Dip each fillet in egg whites, and dredge in ground corn chips, shaking off excess.

Step 2

Arrange fish on a large baking sheet coated with cooking spray. Bake in preheated oven until fish is cooked through, about 15 minutes.

Step 3

Serve fish in tortillas with Asian Slaw, Quick Chipotle Cream, and desired toppings.

Step 4

For Asian Slaw: Whisk together rice vinegar, granulated sugar, toasted sesame oil, soy sauce, fresh ginger, Asian chili-garlic sauce, kosher salt, and black pepper. Stir in coleslaw mix and fresh cilantro.

Step 5

For Quick Chipotle Cream: Stir together sour cream, chipotle pepper in adobo sauce, lime zest, fresh lime juice, and kosher salt.