Food and Recipes Dinner Fish Tacos and Topping Bar Recipe Be the first to rate & review! Fresh fish tacos are topped with Asian Slaw and Quick Chipotle Cream for a dinner recipe that the whole family will love. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 40 mins Total Time: 55 mins Yield: Serves 8 (serving size: 2 tacos, 1/2 cup slaw, 1/4 cup chipotle cream) Ingredients Fish Tacos 2 pounds firm white fish fillets (such as tilapia, grouper, sea bass, or red snapper) 1 teaspoon kosher salt 1 teaspoon black pepper 2 large egg whites, lightly beaten 1 cup finely ground corn chips (such as Fritos) 16 (6-inch) corn or flour tortillas Toppings: chopped tomatoes, shredded iceberg lettuce, sliced avocado, chopped fresh cilantro, lime wedges Asian Slaw ⅓ cup rice vinegar 1 tablespoon granulated sugar 2 teaspoons toasted sesame oil 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 1 teaspoon Asian chili-garlic sauce ¼ teaspoon kosher salt ¼ teaspoon black pepper 1 (16-oz.) package tri-color coleslaw mix ¼ cup chopped fresh cilantro Quick Chipotle Cream 1 (8-oz.) container sour cream 1 chipotle pepper in adobo (from can), seeded and minced ½ teaspoon lime zest 1 tablespoon fresh lime juice ¼ teaspoon kosher salt Directions 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. Rate it Print