1 chipotle pepper in adobo (from can), seeded and minced
1/2 teaspoon lime zest
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
How to Make It
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.
Arrange fish on a large baking sheet coated with cooking spray. Bake in preheated oven until fish is cooked through, about 15 minutes.
Serve fish in tortillas with Asian Slaw, Quick Chipotle Cream, and desired toppings.
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.
For Quick Chipotle Cream: Stir together sour cream, chipotle pepper in adobo sauce, lime zest, fresh lime juice, and kosher salt.